This recipe is one of very few ways I’ve found to get crispy skins on wings without deep-frying them. Note that the lack of a deep fryer doesn’t make these healthy per se, but it certainly makes the cleanup easier.

For a traditional buffalo-style sauce, try this.

Shredded, scattered hash browns made with parsnips instead of potatoes. Here I describe the most basic form of these I’ve made, but you can add in pretty much anything before frying.

Anything starchy or fribrous (carrots, squash, celeriac, etc.) can be shredded in with the parsnips. Anything …