6 tbsp. garlic powder
6 tbsp. salt
5 tbsp. black pepper
3 tbsp. onion powder
3 tbsp. cayenne pepper
2 1/2 tbsp. dried oregano
2 1/2 tbsp. dried thyme
2 tbsp. paprika
2 tbsp. Chinese five-spice powder
50 count chicken wings, uncooked
- In a small bowl, combine seasonings. Place 15 chicken wings in a large bowl and sprinkle liberally with 1/3 of the seasoning mixture. Toss until completely coated.
- Repeat with 15 more wings, and then the last 20. Place coated wings on a baking sheet and refrigerate for at least 2 hours.
- Preheat oven to 350°F.
- Spread chicken wings, in a single layer, on a baking sheet. Place in oven on middle rack. Bake for 1 hour until crispy, turning after 30 minutes. Wrap in foil and refrigerate.
- Place on grill to reheat. Serve with hot sauce and your dip of choice.
Makes 8-10 servings.