Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel–lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel–lined plate.
In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tablespoon salt.
Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the oven to 400˚.
Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm.