Chicken Wings

Whole wings, all three joints, so you can split them yourself or cook them as they are. Half the weight is bone, so a kilo feeds two as a main. They are the cheapest good dinner in the shop, and the skin is the point. They forgive an extra ten minutes; they do not forgive a low oven or wet skin. This is free-range chicken, Australian grown.

High heat and a rack so the air gets underneath: a hot oven, the air fryer or the barbecue. Forty to forty-five minutes hot. Dry them off before they go in, because wet skin steams instead of crisping. Chicken is done at 75°C right through the thickest part. Toss them in the sauce after they come out, not before, so the skin stays crisp. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Gluten free.