Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet for optimal crispiness.
Pat the chicken wings dry with paper towels to remove excess moisture, which helps the skin get crispy.
Combine the garlic powder, cumin, smoked paprika, salt, and black pepper in a small bowl to make the dry rub mixture.
Drizzle olive oil over the wings and toss them in a large bowl until evenly coated. This helps the spices stick and enhances crisping.
Sprinkle the dry rub evenly over the wings, then toss again to ensure all pieces are well seasoned with the spice mixture.
Arrange the wings in a single layer on the wire rack, making sure they aren’t touching for even cooking and crispiness.
Bake the wings in the preheated oven for approximately 40 minutes, flipping them halfway through, until they’re golden brown and crispy.
Once out of the oven, let the wings rest for a few minutes; the skin will crackle and the aroma of spices will fill the air.
Serve the wings hot, with their spicy, crackling skin and tender meat inside — perfect for snacking or as a main dish.
