Place a wire rack inside of a baking sheet or roasting pan and place pan on the middle rack of your oven. Preheat to 350° with the pan inside.
Mix together all dried spices in the Spice Rub in a small bowl. Set aside.
Rinse and pat dry chicken wings with a paper towel, and place in a medium bowl.
Drizzle chicken with 2 teaspoons olive oil and toss to coat. Sprinkle with 1 tablespoon of the spice mixture (or more) to your preferred coating and toss to coat. I just used my hands. Easy.
Let rest 15 minutes. [If you are pressed for time, then you can skip this step.]
Place chicken skin side up on the pan or rack and space them out at least 1.5 inches so that they don’t steam. Bake 20 minutes. Flip and then bake an additional 20 minutes.
While the chicken is baking, make the sauce. In a small saucepan whisk together all sauce ingredients. Bring to a boil over medium heat and then reduce heat to low and simmer for 15 minutes to marry the flavors. Set aside. You can also make this several days ahead of time or freeze it for several months. Simply thaw on the counter and then reheat in a saucepan!
Flip one last time and broil for 3-5 minutes or until the outside is browned but not burned. Toss in several tablespoons of sauce. You can adjust the amount to your taste.
Let rest a few minutes, if for no other reason than you don’t want to burn your mouth. Serve with extra sauce for dipping on the side.
Yield: 10 wing sectionsThis recipe is for 1 pound of chicken wings (about 10 pieces). It is the perfect size for two. Double, triple, get crazy with it! If you do double it, then you will not need to double the spice rub or the sauce because there is plenty.You can make the sauce several days ahead of time or freeze it for several months in a labeled plastic baggie. Simply thaw on the counter and then reheat in a saucepan! You can also freeze the left over sauce because the recipe as written makes more than enough. That way you can have saucy wings on a whim!
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