Crispy Chicken Wings

This recipe can of course be doubled or tripled for a group — the biggest tip to remember is this: When cooking more wings, it will take longer for the wings to cook and to crisp, so it helps to have them spread out and not be overlapping or even touching each other (wings are fussy divas that need space eye roll)

Preheat oven to 400. Use metal (aluminum or enamel) baking sheet with parchment paper.

What you need:

1.5 pounds chicken wings
Seasoning mix:
1 tsp kosher salt
1 tsp granulated garlic powder
2 tsp sumac
2 tsp dill
2 tsp toasted minced onion

Mix dry seasoning together and coat wings using tongs or your hands. Spread out on baking sheet and bake for about 30 minutes. Halfway through it helps to flip them over but if you forget, no problem, they will be darker on one side but still delish. You do not need to add any oil- they will crisp beautifully without any. And if you have more than 1.5 pounds, be sure to just cook longer until they are golden and crisp.