Chicken wings are sold both whole and broken down into drumettes and flats. They are most often prepared in American cuisine as southern fried chicken and as buffalo wings - the ubiquitous football food.
Select chicken with pink rather than graying flesh in a tightly sealed package with no leaks.
Purchase about 5 whole wings or 10 buffalo wings per person for a main course.
Raw or cooked chicken can be stored safely in a refrigerator at 40°F or lower for up to 3 days.
Chicken can be frozen raw in its packaging for up to a year. The best way to thaw chicken is in the refrigerator. The wings will take between 3 to 6 hours to defrost.
The USDA has has stated that rinsing chicken with tap water actually increases the risk of food poisoning. Rinsing raw chicken will just spread bacteria around your sink. If you cook the meat to the proper temperature (165 degrees), any dangerous germs or bacteria will be killed anyway. Be sure to use a separate, washable cutting board for raw chicken.
The whole wing can be broken down into the flat, drumette, and tip.
While most restaurant chicken wings are fried, it’s much simpler and healthier to bake them at home. Add baking powder to your coating mixture to ensure maximum crispiness. Alternatively, you can also throw them on the grill and then toss them in BBQ or buffalo sauce.
Chicken skin has had a bad rap for being high in fat. But it’s worth noting that it’s mostly unsaturated fat, plus it keeps the chicken moist and flavorful while it roasts, so you can use less salt.
Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat, which can help reduce bad cholesterol and reduce your risk of heart disease and stroke.
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