Tyson's coated wings need only high heat to turn crisp, so you roast them until the coating shatters, then toss with hot sauce and lime juice for a quick, messy, satisfying dinner. The label says they're already seasoned, so build around that base.

Serves 2. 35 minutes, 5 at the stove.

About 900 calories a serving, 80 g protein, 10 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread 2 pounds of the coated wings on a baking sheet in a single layer, skin side up. Roast for 25 to 30 minutes until the coating is golden and crisp and the thickest part near the bone reaches 165°F [74°C].
2. While the wings roast, whisk together 3 tablespoons hot sauce and the juice of 1 lime in a large bowl. Taste and adjust the salt and a few grinds of pepper.
3. Transfer the crisp wings to the hot sauce mixture and toss to coat. Serve at once with the pan juices spooned over and lime wedges alongside.

Note Swap the hot sauce for barbecue sauce, soy sauce, or a mix of honey and Dijon mustard. Leftover wings keep in a sealed container in the fridge for three days; reheat in a 350°F [175°C] oven for ten minutes. Serve with white rice, coleslaw, or a green salad to balance the richness.