Pastrami-Spiced Chicken Wings

These insanely flavorful oven-baked chicken wings get their mouth-tingling heat from a pastrami-inspired dry rub featuring plenty of black peppercorns along with a cast of spice-cabinet characters, such as granulated onion, coriander, fennel, mustard powder, and brown sugar. Smoked paprika provides wood-fired flavor, and a touch of baking powder helps the wings develop an extra crispy skin while cooking. After an overnight marinade, the wings are first baked in a low-heat oven to cook them through, then finished at a higher heat to crisp the skin and toast the spices. Dunk them in a ranch-y sour cream dip for a cooling foil to every spice-forward bite. And don’t forget lots of crunchy vegetables for serving too.