Gather a small bowl and whisk together smoked paprika, garlic powder, cumin, salt, olive oil, and lemon juice until well combined. This fragrant spice mixture will form your smoky marinade.
Pat the chicken wings dry with paper towels to ensure they crisp up nicely during baking.
Place the wings in a large bowl and pour the marinade over them. Use tongs to toss and coat each wing thoroughly in the spice mixture.
Arrange the coated wings on a wire rack set over a rimmed baking sheet, spacing them out so they aren’t touching. Let them sit at room temperature for 15 minutes to allow flavors to meld.
Preheat your oven to 220°C (425°F). Place the baking sheet with the wings in the oven and bake for 35-40 minutes, flipping halfway through, until the wings are golden brown and crispy at the edges.
Check that the wings are cooked through and have a deep, crispy exterior. The skin should be bubbling and golden, with no pink juices remaining.
Remove the wings from the oven and let them rest for 5 minutes on the rack. This helps juices settle and enhances crispiness.
Serve the wings hot, garnished with lemon wedges or fresh herbs if desired. Enjoy their smoky, savory flavor and satisfying crunch.
