- place
a wire rack on a half sheet pan or cookie tray
- rinse
chicken wings under cold water
- with
a sharp knife separate the wings at the joints discarding the wing tips.
- lay
on the wire rack
- place
the tray in the refrigerator for 2 hours to allow the skin to dry
- Alternatively,
if you are short on time, dry the wings thoroughly with a paper towel.
The result is almost as crispy.
- in
the meantime make the rub
- pre-heat
the oven to 400
- in
a large bowl combine 1 T of canola oil and 2 t Creole rub**
- place
8 pieces in the bowl and toss to coat
- lay
coated pieces on a wire rack placed on a sheet pan
- repeat
steps 8 - 10 for the remaining pieces
- put
the sheet pan in the oven for 40 minutes
- flip
the wings
- put
them back in the oven for 30 to 40 minutes more or until the skin is
crispy
- sprinkle
on some more dry rub if you like or toss in your favorite wing sauce
**this will be mild enough for most everyone and spicy enough to be flavorful. Add Cayenne as needed to increase the heat to taste or offer the dry rub in a shaker on the side. | 
