Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...