At my house, we use a homemade dry rub to propel chicken wings to the tasty heavens. And we cook them in the oven, because they always come out with a crispy skin and a moist meaty inside. When he concocted it some years ago, the rubmeister of our household dubbed it Something’s A-Fowl. The rub is made with seasoned salt, lemon & pepper seasoning, chili powder, ground turmeric, and curry powder, among other ingredients.
The wings are split between the drumette and wingette, and mixed into the rub in a bowl. Something’s A-Fowl gives an orange-yellow tint to the wings, adding depth to their look. We cover the bowl with plastic wrap and let it sit overnight in the refrigerator, so that the seasonings can really sink into the meat. To cook, preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Spray PAM onto the foil and place the wings in a single layer, making sure they aren’t touching. This ensures proper air flow. Bake for 30-45 minutes, flipping them halfway through for even cooking. The wings are done when the skin is crisp to the touch and the internal temperature is 165°F. The rub gives the wings a bit of heat, and elevates their flavor. We serve them in a big bowl.
Which is fitting, because for two decades they’ve been a big hit at get-togethers, especially Super Bowl parties. Typically, they’re the first dish to run out. No surprise, considering how they never fail to rub everyone’s taste buds the right way. •
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