Truth - The Chicken Wars And Wings —  You can’t talk Chicken without prefacing CHICKEN WINGS, sports and parties get Chicken Wings, Holidays get Turkey Breasts, you get indigestion.

Ignorance is bliss, the beloved chicken the mainstay of eating in the United States and it’s wings are considered trash food in other countries may not have been blessed by the food gods of the protective US.  

They may have traveled quite far from some countries you might not like to eat in or the style of the food, the manner its served etc.  This article is an eye opener and I pull no punches.   But first… they're saving grace is wings are deep fried or baked at 350-360 degrees and that is a purification of most problematic injuries to the lower tract.

Where Do Chicken Wings Come From  —  Frozen Chicken Wings, commonly in the trade called three joint come to the US from all parts of the world since the majority of folks on planet earth don’t think the volume of edible meat vs bone on a wing and the effort, and cleanup as a finger food are worth it.   Most of the world calls them TRASH we call them delicacies.  Since chickens have only two wings we have to impost more wings by the ton.
They send them to us for our “ Sports Fanatics” a cult of humans whose team spirit and loyalty surpass thought or reason during “ The Big Game”, enjoying the confidence of not needing utensils and prefer slobbering with their fingers.

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They are probably the largest importers of Chicken products dealing in metric tons.  They maintain HALAL,  the equivalent of Kosher for Muslims.   Quote, “ HALAL - We bring forth superior quality Frozen Chicken Wings and Frozen Chicken Wings 3 joint. Procured from the trusted sources of the market. Extracted from the disease-free chicken, our Frozen Chicken Wings are properly cleaned and processed under the most hygienic conditions before freezing. “  In re-turn we send them the carcasses of the chicken, guts and feathers for animal food in their country.  

Product Specification:   UKRAINE

  • Yellow skin off  
  • Hard nail off  No black point 
  • No broken bones, Well cleaned, fresh with no bruises or black pads
  • No ammonia burns (de-feathering) 
  • No bad smells    
  • No excessive blood or blood stains
  • No excess water, less than 3% 
  • Grade: A   Weight: Above 80-150g  Size: 20 cm up
  • Certifications:    HACCP,HALAL,ISO   
  • Shelf life: One (1) year from the date of production, must be stored at – 18 Celsius
  • Packing Specification: 4 poly bag X 5 kg = 20 kg with P.E inner liner.
  • Labeling Specification: Individually labeled
  • Product Description. - Product Weight. - Use By Date. -   
  • ONLY $250 per METRIC TON!

The Origin Of Buffalo Wings, Disputes and Truths  —  Buffalo NY  — A Buffalo wing,  in the cuisine of the United States, is basically a chicken wing section (flat or drumettes) that is generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.   Now you can get any flavor, any heat, any poison of your choice poured on them with the exception of rattlesnake venom. Sooner or later some sauce maker will try it…

The Buffalo wing was invented in 1964 at Anchor Bar in Buffalo, New York by Teressa Bellissimo. They are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or ranch dressing for dipping. Locals refer to them merely as “ Wings”.

Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name “ Buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken "fingers",  chicken fries, chicken nuggets, popcorn chicken, and shrimp. It also describes other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning.

In 1977 the city of Buffalo issued an official proclamation celebrating Anchor Bar co-owner Frank Bellissimo and declared July 29,1977 to be Chicken Wing Day…   

They Got Creative  —  As the market for chicken wings became larger, restaurants began to create and use a variety of sauces in addition to Buffalo sauce.  Some of these new chicken wing sauces were influenced by Chinese, Japanese, Thai, Caribbean, and Indian cuisines.   Many moved up to Habanero peppers. About ten times what a Jalopena can do. Sushi vendors mix Sriracha with Ranch Dressing or Mayo and call it Dynamite Sauce, so nothing is that new.

Because of the increased cost in the price of chicken wings, and a desire by some diners for a neater eating experience, restaurants began to offer a menu item called “boneless wings,” sometimes marketed under the name “  WYNGZ”.  

Bone-less wings are essentially small pieces of skinless, boneless chicken breast that are coated in flour and spices then deep fried.   Then they are usually coated by dredging them in a steel bowl,  dumped on a screen for the excess to go back in the bowl for the next batch.  

In many areas of the United States chicken wing festivals are held with Buffalo wings being used in competitive eating events, such as at Philadelphia’s Wing Bowl and the National Buffalo Wing Festival.   It has also become commonplace for restaurants to offer a wing eating contest featuring a customer eating a certain number of wings, and many bars and restaurants intentionally create an extra-hot sauce for this purpose, and customers are usually rewarded with their picture posted on the restaurant’s wall or website, a commemorative T-shirt, a free meal or a combination of rewards for successfully completing the challenge.   In some cases the gifts were delivered at the hospital ER during the famous stomach pumping ceremony.

Wing Fart-burns  — It’s no secret their friends won’t get in an elevator or closed room with the contestants till 48 hours after they ate the wings.  And no smoking around them either… due to the explosive methane nature of wing farts…

Antacids neutralize stomach acid to cut down on heartburn, sour stomach, acid indigestion, and stomach upset.  But are slow when the hot is a solid as in some sauces and coatings.   Some antacids also contain Simethicone, an ingredient that helps your body get rid of gas.  Note that for those with wing farts.

The answer is first milk lots of milk to coat the mouth, trachea and alimentary canal. The cure for too hot Jerky or Habanero pepper exposure if you bit it,  and didn’t swallow it.

If lucky and you have no burn lesions  on lips or tongue especially people with weak immune system apparent is —  fresh cold milk, plain old milk with solids,  vanilla ice cream, not yogurt might work.  The solids in milk coat and help neutralize the acidity . None of this 1% or 2%, crap.  You need whole milk.  FRESH means fresh milk but do not lie under a cow to get some, you might get crushed.  

In Montego Bay Jamaica where I lived for a few years, hot food is the norm from jerk chicken to anything you can pour sauce on.  And they use Habaneros, those colorful little peppers that some make sauce from. See Picture,  Pretty?  Deadly? OK,  pretty deadly to most normal people sensory organs like smell and taste.

People ( Chefs) who use Habaneros or other peppers when it calls for it like in Jamaican Jerk Chicken do wear glasses, or a shield and a face mask with nitrile hospital gloves when prepping Habaneros or Ghost peppers.  

Some idiot TV shows push this phenom, and are dangerous enough so that they make the customer sign a release.  If you need this kind of crap to make your customer base appreciate  your work, find another day to make a living.  

Prepping —   I cut the top and the bottom of the pepper off and throw the guts into zip lock with water.  I cut it in half and remove the pith, the white connecting media,  and all the pits, flushing it using the faucet and a strainer with very low water pressure so as not to splash.  A splash from a habanero into the eye will put you out of action for a week if you are lucky.  Then into the blender or food processor with wet towel on top if the lid pops.

Wasn’t A Funny Story,  But True —  I lived in Jamaica for a few years in the nineties running an operation for the cruise industry.  Some of the tourists off the Cruise ships we serviced, we provided Dune Buggy’s for touring and provide them with maps and a luncheon at the top of the hill near the old plantations.

The large table was decorated but the owner used the colorful Habaneros (As Shown) and the tourists not knowing better thought they were sweet peppers, as some places used them as table garnish.  Even hanging them in strings over the outdoor tables.  

We rented them cars and they  followed the maps and handled their own tours.   Lunchtime we met.  One Italian gentleman from NY saw the peppers, tied in an attractive bundle on the table.  Big mistake. The little school kids 11-14, owners kids were the servers, told the customers they are for show, don’t eat them.

No joke, I grew up  in an Italian-Jewish neighbors and the Italian men ( and this Jewish guy) love what we called  “ Finger Peppers”.  They are actually called  “ Italian Long Hots” and  have a unique taste that is different from most chili peppers.  Italian Long Hots are known for their spice levels but for the opposite reason as opposed to most of their counterparts. These peppers are nowhere near the heat intensity of the likes of a serrano, habanero, or even a jalapeno. In fact, Long Hots are mild, sweet peppers that have a rating ranging between 100 to 1000 Scoville Heat Units on the Scoville Scale.  But can range from a mild 4000 Scoville to 60,000 in an offshoot variant, you don’t want to eat.

To show off he took one, red, yellow, green , orange, color doesn’t matter, he bit the whole thing, smiled, chewed and swallowed.  A minute later and made a motion “ Fist raised in success”  Two minutes later a scream, Neanderthal in intensity and fear like being trampled by a Mammoth Elephant, grasping his chest.  He sat or collapsed down and a minute or two later this guy went south on us.  Jamaica in those days had few first responders.  If you call you might get an answer something like  —   and  “ What day would you like the ambulance” .

I could get better success asking for representative of the Obeah.   I believe the name stems from Obey.  For hundreds of years Jamaicans have been prevented by law from practicing Obeah, a belief system with similarities to Haiti's Voodoo. Now, campaigners and practitioners believe they have a chance to overturn the law and allow practice.

We were at a restaurant with outdoor seating  —  Milk, I grabbed the host and he got me bottle of milk, and antacids, which he drank and then he threw up,  which was ok,  I flew literally down the mountain with him in my jeep to the local infirmary.  Hours, passed and we had to get him to the cruise ship as it was leaving port at 6:30.

We found out he had previously had a condition,  this was his celebratory cruise surviving and it could of killed him  — a heart attack, he could have died.  We got him back to the ships infirmary to handle the mouth burns.  This jerk had cardiac problems and eating food like that indicates stupidity has a brother called bravado.   Also in those days no docks, people were transferred by lifeboats from ship to shore. And that took time with a mouth falloff ice packs…  

No Chicken-sh*t  —  Being a Chicken Is No Fun

In 2016, the National Chicken Council estimated that Americans would consume 1.3 to 1.5 billion chicken wings during Super Bowl or 162.5 plus million pounds of wings.  It has increased every year.  But Before you place your Buffalo Wild Wings order or google the best recipes, take a moment to learn a few things about the body parts that you’re considering putting into your own body.

 If you’re eating chicken, you’re eating poop.  A US Department of Agriculture (USDA) study found that more than 99 percent of chicken carcasses sold in stores had detectable levels of E. coli, indicating fecal contamination. That means that you’re almost guaranteed to be ingesting actual poop every time you chow down on a dead chicken. 

Thats why most wings are done in fryers or long grill and oven times.  Fast, kills most germs, and preps the skin evenly for the hot sauce.  The saving grace for wings and your lower tract is the fryer at 350 - 375 degrees for enough time to kill everything in it.  In most kitchens,  I saw boxes of defrosting wings next to the fryer.  The food police would or should have stopped that had they been there and shut it down.  It’s a common violation.

Raising 9 billion chickens for meat on factory farms each year produces enormous amounts of excrement.  Factory farming amounts to “ a frontal assault on the environment” and causes widespread pollution of land and water with fecal matter.  Chickens are often fed massive amounts of antibiotics and additives.

 And speaking of antibiotics and additives … Chickens raised for their flesh are often packed by the thousands into massive sheds and fed large quantities of antibiotics and drugs to keep them alive in conditions that would otherwise kill them. This reckless use of antibiotics makes drugs less effective for treating human health conditions, as it speeds up the development of drug-resistant bacteria.  This is now prohibited in the US.

A farmed chicken’s life is not a life worth living.  More chickens are raised and killed for food than all other land animals combined. Birds raised for their flesh are bred to grow so large so fast that some have difficulty even walking under their body’s unnatural weight. 

Many are never allowed to go outside or do any of the things that are natural and important to them, such as establishing a pecking order and nesting comfortably, and there’s nothing “humane” about American Humane Certified farms.  Only seven weeks after they hatch, chickens are crowded onto trucks that transport them to the slaughterhouse. Once there, they’re shackled upside down by their legs, their throats are slit while they’re still conscious, and many are scalded to death to remove feathers.


We Keep The Rough And Export The Prime  —  

We eat four wing segments—two “ drumettes,” the piece closest to the body, and two “flats,” the double-boned piece analogous to your forearm—per chicken. That 1.50 billion, then, represents 332.5 million chickens.  

 And of those birds, we eat only a few of their component parts: overwhelmingly, the breasts and the wings.  The rest of the bird, roughly one-fifth by weight of what is harvested from a carcass after the heads, viscera and so on are removed, get sold abroad for animal food and fish ponds, in the Shrimp industry.

  1. We take the lowest amount in edible quantity meat of the bird
  2. We drop it into  greased it in frying oil
  3. Dipped it in all sorts of Volcano Juice of varying temperatures, some strong enough to  inner lining of your esophagus.  
  4. And charge enough money for the poorest part that it is worth as much as the best part.  
  5. Pardon me, this is fricking stupid, further proving our minds sometimes are not the part we contact when thinking.
  6.  I have heard all the reasons from wing lovers:  I have heard all the comments from eaters and wing aficionados.  From eaters and devotees alike…  
  7. They claim wings are sweeter!  Really, not really just smaller meat cooked faster. 
  8. They come with handles, we call the handles half the weight and useless bones. 
  9. True finger food and a perfect methodology for transferring germs.  We took wing meat and samples from other parts of the chicken disposed of the bones doused then in Franks typical hot sauce, the result were the same, couldn’t tell the difference.
  10. Why, because we sliced the white meat the same thickness you get off a bite from a wing.  Size does matter base how slathered the wing vs tenderloin is.  FRANKS is the iconic base for hot sauce.  And wings is Franks biggest draw.   I do however like it on other dishes…

For The Restaurant Owner  —  Advantage wings  —  

  1. No skilled employee, needed just a fryer, a timer and easy to count, 10, 12,16, 20…  
  2. All handled at the fryer, no chef needed,  just two hands never touching the food after frying
  3. Pop into stainless mixing bowl with twenty-nine available sauces ( Big advantage in advertising)  
  4. No utensils needed,  just cleanup wipes and rags. 
  5. And if the oil is filtered and keep under 375 degrees it lasts sometimes for days
  6. Cheap fast cooking and motivated as an American Classic because it is — 
  7. CHEAP about 20-22 cents a wing sells for retailing for 70 to 75 cents. Larger ones are 26-29 cents and sell at about a dollar each.

The Real End Game  — Whats it All about —  Profit  — 

  1. First, there are actually three segments per wing: the drumettes  the flat and then the tip, the flexible end of the wing, mostly cartilage and skin. The tip with it’s “nail” gets sold to China, for a deep-fried snack resembling our game-day wings. Yes, the useless tip becomes a bag of crunchiest treats for the Chinese.  We throw them away.
  2. THE FEET OR PAWS - China also buys the other end of the bird: It is the sole market for chicken feet, called paws by the poultry industry. US processors used to consider the feet a valueless discard, good only for sending to the rendering plant along with intestines and any organs that are not the liver, gizzard or heart. 
  3. THE DARK MEAT - The biggest volume of chicken going abroad, though is dark meat. If you’ve ever stood at a meat counter and contemplated the price difference between chicken breasts and thighs, what you are seeing in those labels is the US preference for white meat. “The boneless, skinless breast is king in the United States,” Tom Super of the National Chicken Council told me. 
  4. WHITE MEAT FREAKS - The same preference for white meat led poultry genetics companies to breed broilers into birds that are freaks, disproportionately top-heavy with breast muscle, some almost can’t walk.  Same with holiday turkeys, and thats why I spatch-cock cook turkeys for the Holidays.
  5. THE FEATHERS - There’s one other unwanted part of the chicken that fuels an international trade: the feathers. As it slaughters chickens, the US industry produces 1.6 million tons of feathers each year.  They are sterilized, ground up and exported as “feather meal,” a component of animal feed, and the top buyer is Indonesia for ponds and shrimp, mussels.

Big World Business Measured In Billions  — Global sales of fresh chicken shipments amounted to US  $6.6 billion in 2018, while exported frozen chicken continues to attract much higher international sales at $16.1 billion.  Overall, the value of fresh chicken exports by country increased in value by an average 15.1% since 2014 when fresh chicken meat shipments were valued at $5.7 billion. In contrast, total frozen chicken meat shipments fell by 12.5% over the same 5-year period.


Terms - July 30, 2019 - 2021

BANTAM: A small domestic chicken that is often a miniature version of a larger breed.

BIDDY: Another term for chicks or baby chickens.

BROILER: A meat chicken processed at the age of 7-12 weeks when it reaches 2½ to 3½ pounds live weight. Historically Broilers were marketed as birds ranging 1 to 2½ lbs.

BROODER BOX: A temperature-controlled, heated box used for raising newly hatched poultry.

BROODY HEN: A hen that is intent on sitting on and hatching a clutch of eggs on a nest. Broody hens are often used to hatch eggs of other fowl.

BROODING PERIOD: The period in a young fowl's life between hatching until they become fully feathered.

CANDLING: Procedure of shining light through an egg to determine if it is fertilized or not.

CAPON: Are male chickens that have been castrated at 4-8 months old, weighing 5-9 pounds that produce more white meat and have higher fat content than other chickens.

CHICK: A newly hatched or very young chicken.

CHICK TOOTH: A hard tooth-like structure at the end of a chick's beak. Also known as an egg tooth, it is used to assist hatching chicks in breaking through the eggshell.

CLUTCH: A group of eggs that are laid together in one nest.

COCCIDIOSIS: An animal disease caused by infestation of the parasite Coccidia within the intestinal tract. Coccidiosis spreads from one chicken to another by contact with feces or ingestion of infected tissue.

COCK: A male chicken over one year of age.

COCKEREL: A male chicken less than 1 year old.

COMB: The fleshy growth or crest on the top of a chicken's head. Combs are usually larger on males than on females and are typically red.

COOP: An enclosure or housing structure built for chickens.

CRD: Chronic Respiratory Disease, a common disease of chickens that is characterized by sneezing and difficulty breathing. Commonly controlled with antibiotics usually administered in feed or drinking water.

CROP: Part of a chicken's digestive located at the base of the neck that serves to store ingested food.

DOWN: Soft, fine and fluffy feathers on fowl.

FLEDGE: To care for young birds while still in the nest.

GALLUS DOMESTICUS: The scientific name for a domestic chicken.

GIZZARD: Internal chicken organ that crushes food with the help of pebbles or grit.

GRIT: Bits of rock, oyster shell or sand used by fowl to aid in breaking down ingested food.

GROWER FEED: Commercially available feed formulated for adolescent, growing chickens. Usually used from nine to 20 weeks.

HACKLES: The long feathers on a chicken's neck

HEN: A mature female chicken that is at least one year of age.

INCUBATION: The process used to hatch eggs. Incubation can be accomplished naturally under female fowl or artificially with an mechanical incubator.

LAYERS: Mature female chickens kept for egg production. Also known as laying hens.

LAYING FEED: Commercially available feed formulated with extra calcium for laying hens.

MOLT: Time when the shedding and growth of new feathers takes place.

NEST BOX: A box designed for hens to lay their eggs within.

ORNAMENTAL BREED: A breed of chicken used for ornamental purposes and are primarily appreciated for their stunning appearance as opposed to egg or meat production.

PIPPING: The process by which baby chicks break open a hole in the eggshell and hatch.

PRODUCTION BREED: Are commercial strains of fowl that are used for high production of eggs or meat.

PULLET:  A chicken less than 1 year old.

ROOSTER: A male chicken that is at least 1 year old.

RUN: An enclosed area outdoors that is connected to a coop and allows chickens to roam freely.

SCRATCH: A type of feed that can consist of cracked corn and different types of whole grains. It is often fed as a treat for backyard chickens and not used as a main food source.

SEXING: When baby chicks are separated by gender.

SHANKS: Part of the chicken's legs just above the foot.

SPUR: The horny projection located on toward the rear of a chicken's shank and is prominent in males. Spurs are used for defense and will grow throughout the birds' life.

STARTER FEED: Pre-mixed commercial food for chicks, commonly available at feed or farm stores. These feeds should be fed to chicks for the first six to eight weeks of life. Typically available in medicated and non-medicated formulas.

TURN: The act of turning incubated eggs to prevent the embryos from sticking to the shell membranes.