Ingredients

6 servings

Preparation

1. Wings

   Step 1

   Coarsely grind 4 Tbsp. black peppercorns in a spice mill. Transfer half of the ground pepper to a large bowl. Add 3 whole cloves, 2 Tbsp. coriander seeds, and 1 tsp. fennel seeds to pepper in spice mill and grind until still a little coarse; transfer spices to bowl with pepper. Add 3 Tbsp. light brown sugar, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 1 Tbsp. smoked paprika, 1 Tbsp. granulated onion, 2 tsp. granulated garlic, 1½ tsp. baking powder, 1½ tsp. brown mustard seeds (if using), and 1½ tsp. ground yellow mustard to ground spices and mix well to combine.

   Step 2

   Add 3 lb. whole chicken wings, tips removed, and 3 Tbsp. vegetable oil to spice mixture and toss with your hands, massaging spice mixture into each wing to really pack it on, until wings are evenly coated. Arrange on a wire rack set inside a foil-lined rimmed baking sheet, spacing evenly apart. Chill, uncovered, at least 6 hours and up to 1 day.

   Step 3

   Let wings sit on counter until room temperature, about 30 minutes.

   Step 4

   Preheat oven to 325°. Bake wings until cooked through and skin looks dry but hasn’t taken on any color, about 30 minutes. Increase oven to 475° and roast until tops are deep golden brown, 15–20 minutes. Using tongs, turn wings over and roast until second side is golden brown, about 10 minutes. Let rest 10 minutes before serving.

2. Dressing and assembly

   Step 5

   While the wings are resting, whisk juice of ½ lemon, ¾ cup sour cream, 1 tsp. granulated garlic, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper in a small bowl until smooth. Stir in ¼ cup thinly sliced chives. Taste dressing; season with more salt if needed.

   Step 6

   Pile wings on a platter and arrange crunchy vegetables (such as carrots, celery, or cucumbers) alongside; serve with dressing for dipping.

   Do ahead: Dressing can be made 1 day ahead; chill in an airtight container.