Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which helps achieve crispy skin.
In a large mixing bowl, combine the Greek yogurt, smoked paprika, garlic powder, cayenne, lemon juice, salt, pepper, and oil. Whisk until smooth and fragrant, with a vibrant red hue from the paprika.
Add the wings to the bowl and toss thoroughly to coat each piece evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor and tenderness.
Preheat your oven to 200°C (390°F). Line a large baking sheet with parchment paper or place a wire rack over it for better airflow and crispness.
Arrange the marinated wings on the prepared baking sheet or wire rack, spacing them apart so they don’t touch. This allows hot air to circulate and helps them crisp evenly.
Bake the wings for 35-40 minutes, flipping them halfway through to ensure even browning. You’ll hear a gentle sizzling and smell the smoky spices filling the kitchen as they turn golden and crispy around the edges.
Check the wings for doneness — they should be golden brown, with crispy skin and juices running clear when pierced. If needed, bake for a few more minutes until they reach that perfect crackly exterior.
Remove the wings from the oven and let them rest for 5 minutes. This helps the juices settle and keeps the meat tender inside. Optionally, sprinkle with flaky sea salt for extra flavor.
Serve the wings hot, with lemon wedges or your favorite dipping sauce. The crispy exterior and juicy interior make each bite satisfying and full of smoky, spicy goodness.
