2-4 pounds of wings and/or boneless tenders
1/4 cup tabasco
1/4 cup white vinegar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried cumin
1 tbsp chili powder
1/2 tbsp dried thyme
1 tsp dried oregano
1 tsp kosher salt
1 tsp fresh ground pepper
Put the wings/tenders in a ziplock back and pour in the hot sauce and vinegar. Seal and shake to mix well.
In a small bowl mix the onion powder, garlic powder, dried cumin, chili powder, dried thyme, dried oregano, salt and fresh ground pepper.
Add half the dry spice mixture to the bag with the chicken and work it around to coat as much as possible…
Let the chicken marinade at room temperature for about an hour. This will let the flavors soak in while taking the chill off the meat. They will roast better at room temp.
Pre-heat the oven to 450 degrees.
Lay the chicken on an aluminum foil lined cookie sheet with a rack placed on top. This will allow the fat and juices to drip away from the meat. Sprinkle the tops with the remaining dry rub mixture.
Bake for 15 minutes. Flip and bake for an additional 15 minutes. Turn the broiler on high. Broil for 10 minutes then flip and broil for an additional 10 minutes.