Technically, it is still summer and not fall, but I deem this chicken wing season. The NFL is in full swing so it is time to eat wings. This is one recipe that will give you three types of wings. Can't beat it. This could feed a lot of people, however I had 5 pieces, Bob had 8 and Dave had 17. Normally, this could feed a crowd.

• (30) chicken wing segments (please do not eat the flaps)
• 2 T paprika, smoked
• 2 T Old Bay Seasoning
• 1 T cumin
• 1 T chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp oregano
• 2 tsp thyme
• 1/2 tsp cayenne pepper
• Healthy grind of black pepper
• Healthy grind of salt

FOR SAUCES/SIDES:

• your favorite bbq sauce
• buffalo sauce - 1/4 cup of melted butter with 1/4 cup of Frank's Hot Sauce
• 1 lemon, quartered
• carrots, celery and blue cheese dressing

Mix the spices together and coat the wings on both sides with the spice mixture. Let the wings air dry in the refrigerator for at least an hour. That means uncovered, it's ok, but your refrigerator may smell spicy for a bit! Bring the wings out of the fridge to room temperature for 20 minutes or so and bake them at 250 degrees on a wire rack on a cookie sheet for 30 minutes to render the fat, then increase the heat to 425 and cook for an additional 45 - 50 minutes. This is for a crispy wing, but generally speaking, oven baked wings are tender and fried wings are crispy. Turn the wings once halfway through, then brush 1/3 of the wings with bbq sauce for the last 10 minutes of cooking, toss 1/3 of the wings with a hot sauce (Frank's)/butter mixture after cooking, and serve the other 1/3 as-is with lemon slices. Provide many napkins and root for your favorite team! Go chicken wing season!!