Though I love New York’s Buffalo Chicken Wings (deep-fried doused in a spicy sauce), I am not fond of fried foods and decided to come up with a non-fried version. Like Buffalo Wings, these are great served with Blue Cheese Dressing and also with mango chutney.

Serves 6 generously.

¼ cup fresh lemon juice
¼ cup olive oil
2 tablespoons crushed red pepper flakes
1 tablespoon black pepper
1 tablespoon kosher salt
2 teaspoons dried thyme
6 pounds chicken wings, tips removed, or bone-in, skin-on chicken thighs, or drumettes, trimmed of fat and patted dry

1. Place the lemon juice, olive oil, red pepper flakes, black pepper, salt, and thyme in a large glass, ceramic, or plastic container or a resealable plastic bag. Mix well and add the chicken. Mix again, cover, or seal, and refrigerate at least 4 hours and up to overnight. (The chicken can be frozen up to 2 months.)

2. Preheat the broiler or prepare a grill.

3. Place the chicken on a rack in a broiler pan, or on the grill, and cook about 6 inches from the heat source until the skin is a deep, crispy brown and the fat has rendered, about 8 minutes on each side. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)