Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Coat the rack with cooking spray or brush it lightly with a bit of oil.
Cajun dry rub: Mix black pepper, white pepper, cayenne pepper, cumin, onion and garlic powder, sweet and smoked paprika, dried oregano and thyme, nutmeg, and salt in a small bowl.
Cut wings at the joint into wingettes and drumettes if they are not already split at the joint.
Dry them well with kitchen towels.
Rub: Place wings in a large bowl. Pour the oil on top and coat the meat pieces with it. Sprinkle with the Cajun seasoning and rub well to coat evenly.
Bake: Arrange the chicken wings on the wire rack and bake for 20 minutes.
Flip with tongs and bake for another 20 minutes or until the required internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) is achieved and the wings are crispy.
You can use your favorite brand of Cajun seasoning if you like, but our dry rub is excellent.
Make a double batch and keep the rest in a small jar in the cupboard; it will be great for at least 3 months, probably longer.
2 lbs are about 8-9 whole chicken wings or 16-80 split ones.