12 per pack. Full chicken wings, skin-on.
Bake at 425°F for 40–45 minutes, flipping halfway, until golden and crispy. Or fry at 350°F for 10–12 minutes. Sauce after cooking — buffalo, garlic butter, or a honey-soy glaze.
Will last 1-2 days in the fridge once opened. Will last up to 6 months frozen.