Chicken Wings

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Approximate Cost: $20

The middle segment of a chicken wing has an ideal ratio and juxtaposition of skin to meat, and they’re about as cheap as whole wings. You can cook the heck out of them, because the meat is close to the bone and the whole thing is protected by skin. In fact, we cook them three times, achieving the kind of papery crisp skin that once had Michael Pollan eating out of the palms of our hands. (This really happened! Sort of. Long story.) As an added bonus, you can store par-fried, frozen wings for weeks, leaving you always ready to host an impromptu Biggest Loser marathon.

Ingredients

You will Need

  • 4 pounds chicken-wing middle segments, salted liberally and refrigerated overnight on a rack (or in a bowl, if you don’t have room)
  • oil for frying
  • salt and whatever seasonings you want (try cayenne, or, if you want to be culturally diverse, za’atar)

Method

  1. Fry the wings at 280°F for 6 minutes.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Freeze the wings for at least 2 hours.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Par-fry the frozen wings again for 6 minutes at 280°F. Freeze again.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. To serve, fry the wings at 350°F–375°F for about 5 minutes, or until crispy.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra