For the Wings
- 4 pounds chicken wings, drums and flats separated
- dry rub seasoning, recipe below
- BBQ sauce, of choice
- Hot sauce, optional
- Oil, or cooking spray, as needed
Dry Rub Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground ginger, optional
- 1/2 teaspoon coriander, optional
Mix dry rub ingredients together. Toss wings in a large bowl and coat them well with dry rub. Let wings sit for 20 minutes.
Preheat oven/grill to 400°F (380°F convection). Set a wire rack inside each of 2 large rimmed baking sheets, and oil racks.
Divide wings between prepared racks and spread out in a single layer. Do not crowd wings.
Bake wings for 25-30 minutes (flipping at 10 and 20 minutes).
If using grill, place wings on hot grill for 4 minutes per side. (if not using grill, leave in oven for additional 10 minutes). Remove wings, toss well with BBQ sauce (add hot sauce to taste) and return to medium hot grill or oven for 5 minutes until sauce is set (flip once on grill).
Serve with additional sauces for dipping.