Skip the sauce and go straight for the crunch. This balanced blend delivers bold, zesty flavor and a clean kick that clings to every wing. Pat wings dry, toss with a little oil and rub (about 1 Tbsp per pound), then bake, air-fry, or grill to golden. Dust again to finish if you like. Also great on cauliflower “wings,” fries, and roasted potatoes. One try, and wing night won’t be the same.