Chicken Mid Wings & Drumettes

The two best bits of the wing and nothing else: the drumette and the flat, with the tip already off. More meat and less bone than a whole wing, and no tips to throw away. Allow near half a kilo each as a dinner, half that as a starter. They forgive a few extra minutes; they do not forgive a low oven. This is free-range chicken, Australian grown.

Toss them in whatever you like, then get them hot. A hot oven on a rack so the air gets underneath, the air fryer, or the barbecue. Forty to forty-five minutes hot, and the skin does the rest. Dry them off first, because wet skin steams instead of crisping. Chicken is done at 75°C right through the thickest part. Rest them a couple of minutes, then serve. Want it marinated? Pick one of our shop-made marinades when you add it to your order.