Oven-baked Cajun spice chicken wings with remoulade sauce

Make the spice blend: baking powder, salt, garlic powder, onion powder, ground cumin, paprika, cayenne and black pepper.

Grind dried oregano and dried thyme to a powder in a mortar, add to the blend and mix thoroughly.

Toss two pounds of wings with about three generous tablespoons of the spice blend using tongs until evenly coated.

Arrange the wings on a baking rack set over a parchment-lined sheet pan, or on lightly oiled foil.

Sprinkle a little more spice blend over the top, then let the wings sit on the counter about 15 minutes so the baking powder can activate.

For the remoulade, crush capers in a mixing bowl with the back of a fork.

Add mayonnaise, Dijon mustard, Worcestershire sauce, Louisiana style hot sauce, a little cayenne and paprika, crushed garlic, sliced green onions, chopped Italian parsley and lemon juice; whisk.

Taste for seasoning, adding a pinch of salt only if needed, and refrigerate until needed.

Bake the wings in the center of a 425 degree oven for about 40 to 45 minutes until cooked through and browned, flipping halfway through if wanted.

Serve the wings on celery sprouts beside the remoulade; the bones should pull out easily, or the wings are undercooked.