Chicken wings

Pat them very dry, arrange them on a wire rack over a tray and roast at 220°C for about 40–45 minutes, turning once. The rack lets hot air reach underneath, so the skin crisps without sitting in its own fat.

Cook them in a single layer at 200°C for about 20–25 minutes, turning or shaking the basket halfway through. Add a few minutes if needed until the skin is crisp and the thickest part reaches 75°C.

Check the thickest part of a wing with a food thermometer, avoiding the bone: it should reach 75°C. If you do not have one, cut into the thickest piece; the meat should be steaming hot with no raw-looking centre.

Cool them promptly, refrigerate in a covered container and eat within 3 days. Reheat until steaming hot throughout; an oven or air fryer helps bring back some crispness.

Toss cooked wings in hot sauce and melted butter for Buffalo-style wings, or coat them with a sticky mixture of barbecue sauce, honey or soy sauce. Serve blue cheese dip with celery sticks for a classic Buffalo-style spread.

Yes. Roast them on a rack at 200°C, separating the pieces once they loosen, and allow roughly 50–60 minutes in total; turn them during cooking and check that the thickest part reaches 75°C. They will crisp better if you pat off surface moisture after they thaw.

The roasted chicken wing entry has 233 kcal and 23.1 g protein per 100 g, compared with 213 kcal and 22 g protein for chicken wings. The difference can reflect how each preparation is recorded, including skin and cooking method.

They provide 22 g of protein per 100 g. A typical serving is several wings, but the amount you eat depends on their size and whether you count the bones.