Burned my first batch of wings trying a new powder blend

Last Sunday I tossed some wings in a blend of smoked paprika and garlic powder at 400°F, but I left them in for 18 minutes instead of 12 because I got distracted by football. They came out looking like charcoal briquettes and my kitchen smelled like a campfire for two days, so I had to scrub the basket with vinegar and baking soda. Do you guys prefer doing a quick dry brine first, or is a simple oil spray enough to prevent that crust from burning?

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