Chicken Wings, Party Style

About this cut

Party style means the wings arrive separated with the tips removed, ready to go straight into a bowl or onto a pan. From our pasture-raised birds, so there's real meat on them.

Good for

Toss them with a little baking powder and salt, then roast hot until the skin blisters. Or fry them. Either way, sauce them after they come out, never before, or the skin goes soft on you.

From our kitchen

We fought with soggy wings for years before somebody told us about baking powder.

A teaspoon of baking powder and a good pinch of salt tossed through two pounds of wings, then spread on a rack over a sheet pan and into a 425 oven for forty minutes. The skin blisters and crackles. Sauce them in a bowl after they come out, never before. Celery, blue cheese, and more napkins than you think you need.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.