2. Seal and refrigerate 2 days, turning bags occasionally for even marinating.
3. When ready to cook, preheat oven to 325 degrees F. Spread foil over 2 shallow pans and top with racks (cake racks work well here). Spread wings out on racks, saving their marinade. Roast 1 3/4 hours in the middle and at the bottom of the oven, switching pans occasionally. Every so often, turn wings, basting with marinade and piercing with a fork during the first hour of roasting.
4. Wings are done when they can be easily pierced with the tip of a sharp knife. If they are not crisp enough for you, flip on broiler or turn oven to 500 degrees F for a few minutes. Watch carefully—they can easily burn. Serve hot, warm or cold. I like to squeeze fresh lemon over them at the table.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.