Prep Chicken: Pat the chicken wings thoroughly dry with paper towels. Place them in a large mixing bowl and drizzle with olive oil, tossing until all pieces are evenly coated.

Mix Dry Rub: In a small bowl, whisk together the paprika, garlic powder, onion powder, brown sugar, dried oregano, black pepper, salt, cayenne pepper, chili powder, and cumin.

Apply Rub: Sprinkle the dry rub over the oiled chicken wings. Use your hands to toss and massage the rub onto every wing until thoroughly and evenly coated.

Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 to 60 minutes (or up to overnight) to allow the spices to penetrate the meat.

Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or place a wire rack inside the sheet for maximum crispiness.

Bake: Arrange the wings in a single layer on the prepared baking sheet/rack, making sure they do not overlap. Bake for 35–40 minutes (flipping halfway through) until the skin is golden brown, crispy, and the internal temperature reaches 165°F (74°C).

Rest & Serve: Let the wings rest for 3–5 minutes before serving hot with your favorite dipping sauces like ranch, blue cheese, or honey mustard.