Preheat oven to 400 F.
Pat wings, drumettes and thighs dry with a clean paper towel. Using the ratio of 1 dozen wings to 1 tablespoon of dry wing rub, season the chicken 1 dozen pieces at a time in a large mixing bowl. Start with the classic wing rub, tossing chicken in rub to coat. Remove chicken and place on a wire rack over a baking sheet. Rinse and dry bowl. Add the next dozen pieces of chicken. Repeat seasoning with herb rub; transfer to baking sheet; repeat with buffalo rub. Don’t over crowd the baking sheet – use a second if necessary. Once all the wings are seasoned, place the baking sheet in the oven.
Bake until cooked through and skin is crispy, about 45-50 minutes. Remove from oven and let cool before transferring to a serving platter. For a healthy dip alternative, wisk together Greek yogurt in a small bowl with 1 teaspoon of the herb rub and olive oil. Serve alongside carrots and celery.