Crispy oven-baked wings

With the dark, damp days of November upon us, it’s time to hunker down for some football. Unless you’re a Giants or Jets fan that is … very sad.

No need to fuss with deep frying or outdoor barbecuing with a flavorful dry rub. You can get the wings plenty crispy in the oven. Preheat the oven to 450 and then heat your heaviest and largest frying pan on a medium burner to get it good and hot.

Using your hands, toss and massage the wings in a large bowl with a little bit of vegetable oil and enough dry rub to cover each wing well. For the rub, I start with a teaspoon of salt, two of sugar and then a combination of whatever is around – cumin, chili powder, cayenne pepper, garlic powder, onion powder, black pepper, almost anything goes.

Turn your exhaust fan on high and then slide the wings into the hot pan. After a minute stir them around, flipping as many as possible. Give it another minute and then, using potholders, put the pan in the hot oven for approximately 30 minutes.

They’re ready to go as is or with your favorite dipping sauce.