Butcher’s Balm Hot Wings

What you need

• 3 lb chicken wings, flats and drums, patted very dry
• 1 tbsp aluminum-free baking powder (oven method, for crisp skin)
• 2–3 tbsp Butcher’s Balm, plus a pinch to finish
• 2 tbsp melted butter (optional)
• Ranch or blue cheese, and celery, to serve

How to make it

1. Dry. Pat the wings bone dry with paper towels. Dry skin is crisp skin.
2. Season. Toss with the baking powder and Butcher’s Balm until every wing is coated.
3. Oven. Set the wings on a rack over a sheet pan. Bake at 250°F for 30 minutes, then raise to 425°F and bake 40–50 minutes, until deep golden and crisp.
4. Or grill. Set up two zones. Cook over indirect heat at 350–375°F for 30–35 minutes, turning once, then crisp over direct heat 2–3 minutes a side.
5. Check. Wings are safe at 165°F and at their best between 175°F and 190°F.
6. Finish. Toss with melted butter and one more pinch of Butcher’s Balm. Serve right away.

Heat check Butcher’s Balm is the hot one. For a milder plate, cut it half and half with The Cure All.