Ingredients
Per serving (estimated)
- Calories
- 430
- Protein
- 40 g
- Fat
- 30 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Pat the wings very dry. Toss with the salt.
- For the crispiest skin, spread them on a rack over a sheet pan and refrigerate uncovered for several hours or overnight.
- Heat the oven to 250°F (120°C). Bake the wings on the rack for 30 minutes to render the fat.
- Raise the heat to 425°F (220°C) and bake another 30 to 40 minutes, turning once, until golden and crisp.
- Check that the thickest wings reach at least 165°F (74°C).
- Toss with the melted fat if you like and serve hot.