Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp light brown sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried oregano

Instructions:

  1. Pat the 2 lbs of chicken wings with paper towels until they feel tacky. If you have time, leave them on a plate in the fridge for 30 minutes uncovered.
  2. In a small mixing bowl, whisk together the 1 tbsp baking powder, 1/2 tsp salt, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp light brown sugar, 1/2 tsp black pepper, 1/4 tsp cayenne, and 1/2 tsp oregano. Ensure there are no lumps in the sugar.
  3. Place the wings in a large bowl and sprinkle half the rub over them. Toss vigorously. Add the remaining rub and toss again until every nook and cranny is coated.
  4. Line your baking sheet with foil and place the wire rack on top. Arrange the wings in a single layer, ensuring they aren't touching.
  5. Place the tray in a cold oven and set it to 250°F. Bake for 15 minutes.
  6. Turn the oven up to 425°F without removing the wings. Bake for another 30 to 35 minutes. Halfway through, use tongs to flip each wing.
  7. Bake until the skin is deep golden and the surface is visibly bubbling.
  8. Remove the tray and let the wings sit on the rack for 5 minutes.