Chicken Wing

Name: Chicken wing — a small, bony, skin-covered piece of chicken made up of three sections: the drumette, the flat (wingette) and the tip. It is high in skin and connective tissue, and eaten as a finger food, usually fried or baked and tossed in sauce.

Description

Chicken wings were long considered a cheap, throwaway part, used for stock, until Buffalo wings made them famous. According to a popular story, they were first served in 1964 at the Anchor Bar in Buffalo, New York, deep-fried and tossed in a hot sauce and butter mixture, and served with celery and blue cheese dressing. Buffalo wings spread nationwide and became a staple of sports bars and the American Super Bowl.

Wings have a high ratio of skin and bone to meat, so they are a rich, fatty finger food. They are cooked in many styles worldwide: Korean double-fried wings, Japanese tebasaki, Chinese cola wings, Thai chilli wings and Caribbean jerk.

Main nutrition value

Chicken is a good source of high-quality protein, niacin, vitamin B6, selenium and phosphorus. Wings are high in fat for chicken, because of the large proportion of skin.

How best to be consumed

Wings are fried, baked or grilled, and tossed in sauce.

1. Pat dry, toss with baking powder and salt, and bake at 220°C for 40 to 50 minutes for crisp skin without frying.
2. Deep-fry at 175°C for 10 to 12 minutes, or air-fry, then toss in hot sauce and butter.
3. Marinate and grill or roast for Asian, jerk or barbecue styles.
4. Cook to at least 74°C, and ideally higher, until the meat is tender at the bone.
5. Serve with raw vegetables and a dip, to balance the richness.

Overconsumption could cause…

Chicken wings are a rich treat, best occasional.

1. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
2. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
3. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to hot sauces and seasonings.
4. Heavy calories from frying, sauces and dips, with many wings in a sitting.

GroupsChickenPoultry and game birdsHigh proteinLow sodiumFresh

Related foodsChicken ThighChicken Mince / Ground ChickenChicken DrumstickWhole ChickenChicken LiverChicken Breast

Wikipedia — Chicken wing, used for origin, naming and history: https://en.wikipedia.org/wiki/Chicken_wing