Add all your spices for the dry rub to a big bowl.

Make sure the wings are dry before you add them to the bowl to avoid sogginess.

Coat the wings really well with the seasoning.

Sauté the wings first in duck fat, then add them to a hot oven.

Ensure you have a foil-lined, rimmed baking sheet ready to go.

As the wings are finishing in the pan, grab them with tongs and lay them in a single layer on the sheet pan.

Check out How To Prepare Chicken Wings in my simple guide with a video!

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.

Add all the spices for the dry rub into a large bowl. Add in the wings and mix to coat the wings well.

Heat a cast iron or other heavy-bottomed sauté pan over high heat. Add in 2 tablespoons of the duck fat, bacon fat, or ghee. When the fat is shimmering in the pan, add in the first round of wings.

Sauté the wings for about 2 minutes a side, turning carefully with tongs. As the chicken skin gets nice and crisp, remove them from the pan and add in a single layer to the baking sheet. Repeat this process until all the wings are cooked.

Add the wings to the oven for 15 minutes. Remove from the oven and carefully drain off the juices from the pan. Return to the oven for an additional 5 minutes and then reduce the heat to 300°F (150°C). Cook for an additional 30 minutes.

Remove from the oven and happy eating!