24 chicken wings, drumettes and wingettes
1 tablespoon brown sugar
1 teaspoon chipotle powder
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon dry mustard
1/2 teaspoon seasoning salt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
non-stick cooking spray.
Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Place a wire cooling rack onto the baking sheet. Set aside.
Wash wings in cold water and pat thoroughly dry with paper towels.
Place the wings into a bowl and toss well with the vegetable oil until well coated.
Whisk together the brown sugar, chipotle powder, chili powder, oregano, dry mustard, seasoning salt, salt, and ground black pepper.
Pour the dry rub over the chicken wings and massage until very well coated. Marinate in the fridge for 30 minutes.
Generously coat the wire rack with the non-stick cooking spray. Then, place each wing onto the rack in a single layer. Do not over lap.
Bake for 50 minutes. Remove from oven and plate. Garnish and serve immediately.