A few leftover wings get a quick pan-sear and finish in a hot oven, so the skin crisps while the meat stays tender. Garlic, salt, and pepper are all they need. Weeknight cooking that doesn't feel like it.

Serves 2. 30 minutes, 8 at the stove.

About 560 calories a serving, 40 g protein, 1 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the wings dry and lay them skin-side down in the hot pan, working in batches if they crowd. Sear them without moving them until the skin is golden and crisp, about 5 minutes.5 min
2. Flip the wings and scatter 3 minced garlic cloves around the pan. Cook for 2 more minutes on the flesh side, then transfer the skillet to a 425°F (220°C) oven.
3. Roast the wings until they are cooked through and the skin is deeply browned, about 12 minutes. Season with salt and pepper to taste.12 min

Note Swap hot sauce or soy glaze for the plain treatment if you want more colour. Leftovers keep three days and are good cold the next day. Serve with a green salad or rice to round out the plate.

Half a batch of wings crisps up fast in a hot pan with garlic and spice, needing nothing more than salt, pepper, and a starch on the side. This is what you make when you need dinner in thirty minutes and have wings in the fridge.

Serves 2. 35 minutes, 10 at the stove.

About 190 calories a serving, 0 g protein, 2 g carbohydrate, 21 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Heat 3 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, add your chicken wings in a single layer and leave them alone for 6 minutes while the underside browns.6 min
2. Toss the wings and cook 6 minutes more until the second side is golden and crispy. Transfer to a plate.6 min
3. Slice 4 garlic cloves thin and add to the pan with the remaining oil. Cook 1 minute until fragrant, then return the wings to the pan and toss to coat. Season with salt and pepper to taste, then turn off the heat.1 min

Note Swap the garlic for lemon zest and a squeeze of juice if you have it. Wings keep covered in the fridge for three days and rewarm in a 350°F oven. Serve with rice, pasta, or roasted potatoes to catch the garlicky oil.

Half a pan of leftover chicken wings becomes dinner when you shred the meat, toss it with garlic and oil, and serve over rice with something green alongside. This shelf makes a weeknight supper from what would otherwise go stale.

Serves 2. 25 minutes, 15 at the stove.

1. Put one and one-half cups water in a pot with a pinch of salt and bring to a boil. Stir in three-quarter cup rice, cover, and reduce heat to low.18 min
2. While the rice cooks, pick the meat from the chicken wings and shred it into bite-sized pieces, discarding skin and bone. Heat two tablespoons oil in a skillet over medium-high heat.
3. Add two minced garlic cloves to the hot oil and cook for one minute, stirring constantly, until fragrant. Add the shredded chicken and a pinch each of salt and pepper, tossing to coat, and warm through for two minutes.2 min
4. Roughly chop a small bunch of greens and toss them into the hot chicken to wilt, stirring for one minute. When the rice is tender and the water is absorbed, fluff it with a fork.
5. Divide the rice between two bowls and top each with the chicken and greens, spooning any oil and pan juices over.

Note Swap the greens for cooked cabbage, broccoli, or anything from the crisper drawer. Shredded chicken keeps in the fridge for three days; toss it into salads, tacos, or grain bowls. Serve with hot sauce or a wedge of lemon.