Chicken Wings, 5 Ways

These are fabulous family fare -- easy, inexpensive, and delicious (and what kid isn't happy to be served a food he's supposed to eat with his fingers?).

By Mark Bittman

Peter Ardito

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Crispy Roasted Wings

The trick is getting the outside crisp without turning the meat into leather. My approach is to use a tiny bit of extra fat, baste the wings while they cook, and flip them partway through. Not only do they stay moist, but they get beautifully browned. They take about 45 minutes to prepare, largely unattended.

Get the recipe for Mark Bittman's Crispy Roasted Wings.

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