Crispy Baked Wings Oh My

I found this recipe on a Facebook group I follow, in the format of a photograph of a typed up sheet of paper, complete with oil stains and the works.  I'm not at all surprised, given how many times I've turned to this seasoning blend in the last 3 months.  Originally I posted that I wish I knew who to attribute this little dose of yummmmmm to ... and then found out that this photo is Shelli Buractaon's ... who found it herself somewhere on the internet but wasn't sure where.  There was general agreement though that this can't really be beat.

I've started making up large quantities so I can use this on an as needed basis without having to blend spices every time.  In addition, I'm planning to mix and gift it to some friends this holiday season.   So far I've found I can use it for:
* Wings
* Grilled chicken drumsticks & thighs
* Roasted whole chicken
* Bone Broth (after you've roasted that chicken) - the flavors are A-Ma-Zing

Chicken Rub
2 tsp. sea salt
2 tsp. garlic powder
2 tsp. chili powder (I really like Penzeys!!)
2 tsp. black pepper

Crispy Baked Wings1.5 lb. chicken wings
1 tbsp. ghee (or butter), melted

Buffalo Sauce
2 tbsp. ghee (or butter), melted
1/4 C. Frank's Original Hot Sauce
1 T. Dijon mustard
1 T. apple cider vinegar

Preheat oven to 450 degrees.

Toss wings in 1 tbsp melted ghee.

Place a wire rack on top of a parchment-covered baking sheet.  Evenly space the wings on the wire rack.  Sprinkle the rub on top.

Bake for 20 minutes, flip, and bake for 15-20 more minutes.

While wings are in the oven, whisk the buffalo sauce ingredients in a bowl.  Remove wings from oven, toss in sauce, and bake for an additional 5 minutes.  Drizzle wings with remaining sauce.

Serve hot with celery and blue cheese dressing if you like.