Split Wings (Roaster)

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the way wings should arrive. Toss in baking powder and seasoning (the baking-powder trick is the home cook's secret to bar-quality crispy skin), bake at 425°F for 45 minutes, flipping once. Toss in Buffalo sauce, honey-garlic, or whatever you like. Sold by the pound.