The meat to bone ratio per wing is dreadful, and they also leave your hands a greasy sticky mess
Thighs are the best cut, breast and wings don’t even come close
Seconded, and the hardest to fuck up by far. There’s like a 30 degree temperature range where they come out good.
Butter, thyme, oregano, salt, pepper, garlic powder, smoked paprika, in the oven at 400 until they are 155 internal temp, then broiler on high until the skin is crispy.
Sounds crazy, but it’s true. All you gotta do is season those fuckers and roast them with some vegetables in your oven. Cook up some rice or another carb/grain and you have an entire dinner and it’s easy to make enough for a few meals throughout the week too
This may be my poverty speaking but have you tried “off cut” recipes? I had a bunch of chicken feet growing up in Hubei and I insist it’s the most underrated part of the chicken. If you cook it right. I can’t imagine it’s in high demand in the west and therefore expensive. My grandmother’s stir fried giblets are also to die for.
