Saint Lucifer Dry Rub Wings
5 pounds of fresh chicken wings, portioned
1 tablespoon brown sugar
1 teaspoon kosher salt
3 tablespoons crushed black pepper
2 tablespoons olive oil
1 tablespoon of dry thyme
4 stalks of celery cut into 3-inch lengths
4 stalks of scallions for garnish, chopped, green parts only
1 bottle of blue cheese dressing or ranch for dipping
Boil wings on high heat for 10 minutes to allow fat to render and make for a crispier wing
Remove wings from water, discard water and dry completely with paper towels.
Place wings on baking sheet fitted with a cooling rack to allow air to flow under the wings.
Heat oven 450 degrees and bake for 30 minutes or until the skin feels crisp and wings are cooked through.
We like to finish our wings on the grill for added flavor and texture.
Place the wings on the grill and cook for about 5-10 minutes on medium heat, turning often until skin looks charred.
Place on a large plate and garnish with chopped scallions.
Enjoy with blue cheese or ranch for dipping, alongside celery sticks.