Pat the wings dry with a paper towel, toss them in the baking powder and let them sit uncovered in the fridge for 2 hours or up to overnight to dry the skin.
Preheat your grill (or oven) to 425-450 F. and set it for direct heat. See notes below for baking or air fryer options.
Toss the remaining spice ingredients together in a bowl and whisk until combined. Coat your chicken wings thoroughly with the rub and set them aside.
Once your grill is up to temp, place the wings over direct heat and turn them frequently. Continue to cook until they reach a minimum internal temperature of 165 F. I prefer to actually cook my wings to 185-190 F.
Remove from the heat and serve with your favorite (keto) waffle of choice. Eat these wings dry or go all in with a maple syrup drizzle!
To bake: Bake at 425 F and place the wings on a baking sheet lined with a cooling rack to elevate them. Bake for about 25 min or until a minimum internal of 165 F. To air fry: Cook for 15 min at 370 F. Flip them and cook for an additional 6-8 minutes at 400 F.