Preheat the oven to 425F. Line a rimmed baking sheet (I used 12x18”) with a rack. Lightly spray oil on the rack to prevent chicken from sticking (or you can lightly brush with oil).
Pat the chicken wings dry with paper towels and place in a large bowl. (see notes) Drizzle oil and toss to coat.
Combine all the dry spices in a small bowl. Slowly sprinkle the mixture with one hand while tossing the bowl with the other (You can use tongs) to evenly coat the wings with the spices.
Arrange on the prepared rack (leave a bit of space between the wings), spray with a bit more oil on the chicken and roast for 25 minutes. Flip the wings with tongs and continue cooking for another 15-20 minutes or until crisp and nicely browned. Serve with your dip of choice.
Notes
*Make sure to dry the wings very well using paper towels for a crispier outcome