No need to bust out the deep-fryer for really good wings! Instead try these cast iron skillet chicken wings! They get crispy on the outside and are so juicy!
To make dry rub, mix together kosher salt, dried garlic (not garlic powder), paprika, dried oregano, black pepper, and cayenne pepper. Toss chicken wings with olive oil and coat liberally with dry rub. I used about half of the dry rub recipe for a dozen wings.
Preheat oven to 350˚F. Place wings, skin-side down, in a COLD cast iron skillet over medium-low heat. Cook without touching or flipping them for 15 minutes. Flip wings.
Move skillet to the oven for 30 minutes to finish cooking. Check wings and they should be crispy on the exterior and tender on the inside, reaching a temperature of 180˚F with a meat thermometer. You can roast chicken wings longer and they will just render more fat. Roasting them another 20-30 minutes would be fine.
Remove the wings from the oven and let cool briefly. Transfer chicken wings to a serving place with sides of carrots, celery, and blue cheese or ranch dressing.