Prep (10 minutes):

1. Prep the chicken wings: Pat the chicken wings dry with paper towels. This helps achieve crispier skin.

2. Separate the wing tips (optional):  You can separate the wings at the joint by cutting through the cartilage. This is optional, but it allows the wing tips to cook faster and more evenly. Reserve the wing tips for making stock if desired, or discard them.

3. Make the spice rub: In a small bowl, combine the black pepper, dried chives, ground coriander, crushed red pepper flakes, onion powder, dried parsley flakes, and smoked paprika.

4. Coat the chicken wings: In a large bowl, toss the chicken wings with the olive oil. Then, add the spice rub to the chicken wings and toss again to ensure they are evenly coated.

Cooking (30 minutes):

1. Preheat the oven: Preheat your oven to 425°F (220°C).

2. Prepare the baking sheet: Line a baking sheet with parchment paper for easy cleanup.

3. Arrange the chicken wings:  Place the chicken wings on the prepared baking sheet in a single layer, making sure they are not touching. Overcrowding can prevent them from crisping evenly.

4. Bake the chicken wings: Bake the chicken wings for 25-30 minutes, or until the skin is golden brown and crisp, and the internal temperature reaches 165°F (74°C) at the thickest part of the wing (measured with a meat thermometer).
   Tip 1:  For extra crispy wings, broil them on high for the last 2-3 minutes of cooking. Keep a close eye on them to avoid burning.
   Tip 2: If the wing tips start to brown too quickly, you can cover them loosely with aluminum foil during the last few minutes of baking.

Serving (5 minutes):

1. Serve hot: Once cooked through, transfer the baked chicken wings to a serving platter and serve immediately while hot. They are delicious with your favorite dipping sauce, such as blue cheese dressing, ranch dressing, or hot sauce.

Tips:

• You can marinate the chicken wings in the spice rub for 30 minutes to an hour in the refrigerator for extra flavor. Marinating helps tenderize the chicken and infuse it with more flavor.

• Baking powder can be added to the spice rub (about 1/2 teaspoon) to help achieve even crispier skin.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or an air fryer until crispy.

Enjoy these delicious and easy crispy baked chicken wings with smoky paprika rub!