Preheat the oven to 400°F/200°C and line a baking sheet with aluminum foil or parchment paper.
Dry rub:
Gather the ingredients for the rub: 1 teaspoon garlic powder + ½ teaspoon onion powder + ¼ teaspoon ginger + ½ teaspoon sweet paprika + ½ teaspoon smoked paprika + ¼ teaspoon cumin + ⅛ teaspoon allspice + ⅛ teaspoon cinnamon + pinch of cayenne pepper (or to taste) + ¼ teaspoon thyme + 1 teaspoon oregano + 1 teaspoon brown sugar + 1 teaspoon salt + ¼ teaspoon pepper
Mix them thoroughly, ensuring that there are no clumps and that the spices are evenly distributed.
Chicken wings:
Prepare chicken wings: If you have whole chicken wings, divide them at the joint and remove the wing tips. Dry the wings well with paper towels and place them in a large bowl.2 lbs/ 900 g -1 kg chicken wings
Add the baking powder and mix well to coat the wings.1 ½ teaspoon baking powder
Season: Sprinkle the rub over the wings, ensuring they are well coated.
Bake:
Bake: Arrange the wings on the prepared baking sheet in a single layer. Bake for 40-45 minutes, flipping once halfway through, until the wings are crispy and cooked through.
Check the internal temperature with a meat thermometer (164°F/74°C) or tear or cut one piece; the meat should be white without any signs of rawness or pinkness. Rest shortly before serving.
Notes
Chicken wings: You can choose between whole wings, which include both the drumettes and flats or opt for pre-cut or party wings. If they are whole, you must divide them at the joint before seasoning them.
Aluminum-free baking powder has a more neutral taste than baking powders containing aluminum.
Heat level: Adjust to taste. You can use red pepper or red chili flakes instead of cayenne pepper or a combination.