This is one of my personal recipes that can be tweaked to suit your palate.
The most tedious part of this recipe is cleaning the chicken properly. Everything else is pretty easy. Enjoy! ٩(^ᴗ^)و
24 wings (including drumettes)
½ cup organic mixed Herb & Spice dry rub (ground with sea salt)
½ cup olive oil
½ teaspoon cayenne pepper (crushed)
1 large freezer bag
I always wash chicken in a mixture of vinegar and water. Place the wings in a large bowl, fill with water to cover them and add 1/4 cup white vinegar. Check each wing individually to remove all hairs and feathers. Some people singe the hairs but I prefer to pluck them. You may have to squeeze parts of the skin on each wing to remove tiny ingrown quills. You’ll find the quills by gently rubbing your thumb back and forth over the skin on the wing. Do the same for each drumette. Slice each drumette with a knife from top to bottom and remove the vein, which should be visible on the underside. Rinse the wings quickly in fresh water then set aside in a colander to drain dry.
Combine the dry rub mixture with the olive oil and cayenne pepper in the large freezer bag. Make sure the contents are mixed well. Add wings, squeeze the air out of the bag and zip the bag shut. Gently rub each wing in the bag with the mixture. When all the wings are coated evenly, place the bag in the refrigerator for at least an hour (I do for 24 hours).
After the time has passed remove the bag from the fridge and arrange the wings on a large baking sheet skin-side up. Preheat the oven to 180°C or 350°F. Bake the wings for 50 to 60 minutes. Serve with your favorite sides. (Serves 4 people)