Spanish Paprika Wings

Another appetizer from a winter game night. These have a very subtle heat with a crispy, flaky outside, so they're good for a large crowd. I'm kind of a wings fanatic. I might beef up the spices for a little bit more flavor next time, but they were cooked to perfection.

Recipe adapted from The Nest

Ingredients:
2 tsp. ground cumin
1 tsp. granulated (or powdered) garlic
1 tsp. paprika, preferably Spanish smoked paprika
1 tsp. salt
2 lb. chicken-wing pieces
2 Tbl. olive oil

Directions:
1. Preheat the oven to 425°F.
2. Mix together the cumin, garlic, paprika, and salt in a small bowl. Rinse the chicken pieces and pat dry. Rub the spice mixture all over the chicken. Pour the olive oil onto a large baking sheet and spread it around. Roll the chicken pieces in the oil until lightly coated on all sides, then arrange them neatly in a single layer without touching.
3. Bake for 20 minutes. Flip the pieces over and bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature