I'm the kind of person who arranges their chicken wings on the rack with the flats in the middle and drumettes on the outside. Because they cook more evenly when arranged properly. A little bit of obsession can be a key component in good cooking. FYI, these were salted, laid out on a rack and refrigerated a couple of hours in advance. I started them in a cold oven and then cooked them at 400°F, convection for about an hour. Served with salad and a Korean dipping sauce (Check the wing recipe in Maximum Flavor for the recipe). Crispy, juicy, and finger-licking good.