Preheat the oven to 425 degrees. Prepare 2 baking sheets with parchment paper.

Start by patting dry the chicken wings with a paper towel.  Be thorough here otherwise if the chicken is to wet the wings will not be crispy.

In a large bowl, mix the spices, baking powder and salt. Stir to combine. Add a handful of chicken wings at a time and toss with the mixture to fully coat the wings. Place the wings on the parchment-lined baking sheet and repeat the process until all the wings are heavily coated with the mixture.

Evenly distribute the wings between 2 baking sheets. Arrange wings, skin side facing upward, on baking sheet.

Bake in the oven for 1 hour and 5 minutes. Place on the middle and lower racks. Every 20 minutes take out the baking sheets and turn wings, then alternate sheets on middle and lower racks.

Prepare the sauce in a small frying pan. Allow wings to cool for a few minutes then toss with sauce. Ranch dressing for dipping is a must says my daughter Maggie!

Note: Safinter uses peppers grown in the La Vera region in Spain and slowly dries them under Holm oak wood, a tedious process that involves turning each pepper until perfection is achieved. Try this smoky flavored paprika and you will love it so much. It creates the most delicious flavor base in recipes.