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Preheat oven to 450F/230C
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In a large bowl, place chicken wings. Separate chicken drumette from the flat and the tip. Usually, I freeze chicken tips for soups. You do not have to separate them, but it bakes much faster.
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Mix all the ingredients for the rub. Add half to the chicken and mix it until chicken wings are coated, then add the other half and mix again. This way you will know that all the chicken parts are well coated.
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Place chicken on the baking sheet in one single layer (you may line the baking pan/sheet with parchment paper or you can use baking wire ton top of the baking pan to bake chicken wings).
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Bake chicken for 15 minutes, then turn each chicken wing on the other side and bake for another 15 minutes. Flip again, and turn the broiler on and bake under a broiler for 5-7 minutes that is for extra crunchy chicken wings. Please monitor it so the wings don't burn. Some ovens take shorter time like 2-3 minutes and some longer, so watch on them by opening the oven and checking until you reach desirable crunchiness.
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Mix the ingredients for the sauce together.
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After the chicken wings are finished baking, brush the sauce on both sides, then you may pour the rest over it and use as a little or as much as you wish. The wings need to be completely drenched in sauce. Serve immediately!