Baked Smoked Paprika Chicken Wings

About 30 chicken wings
Course Appetizer, Dinner
Keyword baked chicken wings, chicken wings, smoked paprika
Author Lokness


  • 3 pounds chicken wings
  • tablespoons olive oil
  • 3 teaspoons smoked paprika
  • 3 teaspoons light brown sugar
  • 3 teaspoons garlic powder
  • 1½ – 3 teaspoons chili powder
  • teaspoons onion powder
  • teaspoons kosher salt
  • teaspoons ground black pepper


  • Preheat the oven to 425˚F. Line 2 baking sheets with foils or parchment papers.
  • In a large bowl, combine the olive oil, smoked paprika, brown sugar, garlic powder, chili powder, onion powder, salt and pepper. Mix well.
  • Pat dry the chicken wings with paper towels. And mix them well with the paprika mixture.
  • Place the chicken wings on the prepared baking sheets in a single layer. Bake in the oven 15 minutes. Then turn the other side and continue to cook for another 10 – 13 minutes until cook through. Transfer the wings to a serving plate. Serve immediately.


  1. Regular paprika is NOT smoked paprika. It doesn’t have much flavors. Smoked paprika has a sweet and smokey taste which can’t be substitute. I got my smoked paprika in a regular supermarket on the spices section.
  2. The original recipe comes with a dip, but I found the chicken wings very flavorful and juicy by themselves. No dip is needed.
  3. There are about 30 small wings in 3 pounds of chicken wings. It is just right for 2 people for dinner if chicken wings are the only dish.
  4. For the chili powder, 1½ teaspoon is perfect for mild. Adjust to your own taste.
(Adapted from Damn Delicious & Domestic Fits)