Preheat oven to 425°F (220°C). Pat wings very dry with paper towels. Toss wings with 2 tbsp vegetable oil, 1.5 tsp kosher salt and 1 tsp black pepper to coat evenly. Arrange on a wire rack set over a rimmed baking sheet in a single layer (or prepare for frying: heat oil to 350°F/175°C).

Bake for 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). If frying: deep-fry wings in batches 8–10 minutes until crisp and cooked through, drain on rack/paper towels.

Dry Rub — Maple Bourbon

Mix rub

Combine brown sugar, smoked paprika, dry mustard, cinnamon, black pepper, and sea salt in a small bowl. Stir in maple extract if using. This amount seasons about 6 wings; multiply as needed.

After wings are cooked and still hot, toss 6 wings with about 1–1.5 tbsp of the rub (or sprinkle to taste). Place on a sheet tray and optionally brush lightly with 1 tsp bourbon and 1 tsp maple syrup. Return to oven at 425°F for 3–5 minutes to set glaze, watching carefully to avoid burning.

Dry Rub — Honey Habanero

Mix rub

Whisk together granulated sugar, paprika, cumin, garlic powder, onion powder, habanero/cayenne powder, sea salt and oregano. Taste a tiny pinch (caution: spicy) and adjust heat by reducing chili powder if desired.

Toss 6 cooked wings with about 1–1.5 tbsp of this dry rub so it coats the hot wings. For a stickier finish, toss with 1 tsp honey briefly before rubbing then return to oven 2–3 minutes to set.

Dry Rub — Jerk

Mix rub

Combine brown sugar, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, scotch bonnet/habanero powder, black pepper and sea salt in a bowl.

Coat 6 cooked wings with about 1–1.5 tbsp of the jerk rub. For deeper flavor, toss wings with rub immediately after a light spray or brush of oil, then return to oven at 425°F for 3–5 minutes to bloom the spices.

Dry Rub — Korean BBQ

Mix rub

Stir together brown sugar, garlic powder, ginger powder, white pepper, sesame seeds, salt and gochugaru.

Toss 6 cooked wings with about 1–1.5 tbsp of the Korean rub. Finish by sprinkling an extra 1 tsp toasted sesame seeds and chopped green onions on top. If you want a saucier Korean finish, brush with a tablespoon of gochujang-honey mixture (not included here) and broil briefly.

Sauce — BBQ

Make sauce

In a small saucepan over medium heat combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce (if using) and salt. Bring to a gentle simmer, stirring, then reduce heat and simmer 5–7 minutes until slightly thickened. Taste and adjust seasoning.

Toss 6 cooked wings with 3–4 tbsp of the warm BBQ sauce until coated. For a glazed finish, place sauced wings on a sheet and bake at 425°F for 3–5 minutes to set the sauce.

Sauce — Buffalo

Make sauce

Melt unsalted butter in a small saucepan over low heat. Whisk in hot sauce, white vinegar, Worcestershire sauce, garlic powder, honey (if using) and salt. Warm until combined and slightly thickened, then remove from heat.

Toss 6 cooked wings with 3–4 tbsp of the warm buffalo sauce until evenly coated. Serve immediately with blue cheese or ranch dressing and lime wedges.

Finishing & Serving

Divide wings into portions according to chosen rubs/sauces (suggested: 6 wings per flavor). Apply rubs or toss in sauces as directed above. Garnish maple-bourbon wings with a light brush of maple syrup and a sprinkle of chives; Korean wings with toasted sesame seeds and green onions; serve honey-habanero and jerk wings with lime wedges to brighten flavors.

Serve hot with blue cheese or ranch dressing, extra sauce on the side, and lime wedges. Leftover cooked wings will keep 3–4 days refrigerated in an airtight container; reheat in a 400°F oven for 8–10 minutes to crisp.