Like many others our company is switching focus to foods that carry out well, like chicken wings. We will start simple with three flavors: maple sriracha, garlic Parmesan and classic buffalo. Currently I am brining them in kosher salt, cider vinegar and water for 1-2 days and a then baking them for forty minute with a simple dry rub. Cook them then fry at 350 for 2 minutes and coat with sauce. Looking for any and all suggestions, recipes and expertise. Best containers? Best sized wings? Buy raw or par cooked?