• Preheat the oven to 400 degrees F.
• Separate the wings at the joints into drummettes, middle wings and wing tips. To do so, cut the skin and meat around the joint between the drummette and middle wing and use your hands to break the joint. Then cut off the wing tip and discard or save to make broth.
• Mix together the spices to make the dry rub and set aside.
• Pat the wing sections dry. In a large bowl toss the wing sections with the melted butter then with the dry rub.
• Line a baking sheet with foil or parchment paper and top with a wire rack. Arrange the wing sections on top skin side up.
• Bake for 45 minutes, then flip and bake another 30-45 minutes or until the skin is crispy and the internal temperature reads 165 degrees F.

Herb Butter Glaze

• Heat butter in a small pan over medium heat. Add the remaining glaze ingredients and cook for about 1 minute until smooth.
• Remove the wings from the oven and flip over again, so the skin side is up. Brush the tops and sides of the wings with the glaze then return to the oven and broil for 2-3 minutes, or until the skin is crispy.
• Save any leftover glaze and brush more on once the wings are done broiling, or use for dipping! Garnish with chopped fresh parsley, if desired.