Bigger Isn’t Always Better
When it comes to wings, the smaller, the better! Unfortunately, many restaurants want to advertise large or jumbo wings, and people order them thinking they’re getting more bang for their buck and not knowing what a great wing is supposed to taste like.
Large wings tend to be rubbery and flavorless – the only flavor you get is from the sauce! Smaller wings cook up nicely, the skin gets crisp and the meat is tender, juicy and full of flavor! Sure, I enjoy a good dipping sauce too, but a great wing can stand alone and be delicious! If you’re a frequent wing eater, I’m sure you’ve had your fair share of “dud” wings.
When you stop to think about it, large wings come from large chickens. Large chickens come from commodity producers trying to net as much profit as they can off of those big birds. The larger the bird, the more likely that it had skeletal, cardiovascular and muscular issues from growing faster and bigger than its body could handle. That also means it was less active, so the meat will be tougher. To make matters worse, those commodity producers send their big chickens through water chill baths during harvest, where the chickens absorb water weight and lose their natural juices. The chickens end up flavorless – wings included! Yuck!