Dry Wings

For years whenever we've had chicken wings, we've used either our spicy sauce or our sweet sauce. This month Wayne decided he wanted a "dry" version; I guess he's tired of messy fingers. You'll still need to wash your hands after eating them, but these aren't quite as sloppy as the saucy ones.

Rub for Wings (inspiration from this site)

• 2 tablespoons garlic powder
• 1 tablespoon baking powder
• 2 teaspoons onion powder
• 2 teaspoons brown sugar
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon ground mustard seed
• 1/2 teaspoon table salt
• 1/4 teaspoon ground pepper
• dash cayenne pepper

Combine all ingredients. Makes enough to coat 1 1/2 to 2 pounds of chicken wings.

Then bake the wings, on a rack, for 30 minutes at 425°, turning half-way through.

To turn these into Buffalo Wings, combine equal parts melted butter and Frank's hot sauce and toss the wings with the mixture. If desired, pop back into the oven for 5 minutes. Serve with Ranch Dressing. 

If chicken drumsticks are less expensive than wings, that cut works just as well!