Spicy Dry-Rubbed Chicken Wings

4 6-oz. skin-on salmon fillets
Extra-virgin olive oil, for brushing
kosher salt
Freshly ground black pepper
2 lemons, sliced
2 tbsp. butter
Marinating the wings:
Take the chicken out of the fridge and let it approach room temperature (30 minutes).
Preheat the oven to 400 degrees.
Place the chicken in a Ziploc sachet with 1/4 cup of the spicy dry massage. You can
keep the rest in a mason jar.
Shake the bag so that the mixture covers the chicken evenly.
Store in the refrigerator for at least four hours, ideally overnight.
Calories: 230 kcal
Protein: 31.02 g
Fat: 11.54 g
Carbohydrates: 1.11 g