Chicken Wings

What it's good for:

Roast them at 425°F for 40–45 minutes, flipping halfway, until crispy. Air fry at 400°F for 25–30 minutes. Grill them over medium-high heat. Toss them in whatever sauce you want after cooking.

Dry them thoroughly before cooking if you want crispy skin, pat them with paper towels and let them air dry in the fridge for an hour if you have time.

Here's what you're getting:

Pasture-raised chicken wings from birds that live outside, forage for a varied diet, and get supplemented with GMO-free feed. More flavor than conventional wings.

Better skin-to-meat ratio when the bird was raised right.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed chicken wings in the fridge for 1-2 days, or refreeze immediately if not using.