CHICKENS (and Their Wings)



BUT FIRST  — FACTS ABOUT CHICKEN WINGS


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. 

They send them to us for our “ sport 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.

In re-turn we send them the carcasses of the chicken, guts and feathers for animal food in their country.   ALIBABA, HALAL all have importers by the hundreds of metric tons.  Note their AD below

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. 

Product Specification: UKRAINE
•   Yellow skin off  
•   Hard nail off  No black point 
•   No broken bones, Well cleaned, fresh with no bruises or black pads or ammonia burns 
•   No bad smells • No excessive blood or blood stains and n
o excess water, less than 3% •
•  Grade: A   
Weight: Above 80-150g  Size: 20 cm up
•  Certification: 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  —

  • 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.

  • Several versions of the story of the invention of the Buffalo wing have been circulated by the Bellissimo family and others including:  Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her guests.  It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in Cayenne hot sauce.

  • 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.  


Creative Wing-Dings

  • 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.

  • 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 fried or baked. They are usually coated by dredging in a steel bowl, in or served with similar sauces as chicken wings. 

  • 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, coated in their hottest sauce during a set period of time.

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

  • Wing Heartburn  — Antacids neutralize stomach acid to cut down on heartburn, sour stomach, acid indigestion, and stomach upset. Some antacids also contain Simethicone, an ingredient that helps your body get rid of gas.  Note that for those with wing farts.

  • In Montego Bay Jamaica where I lived for a few years, the cure for too hot Jerky or Habanero pepper exposure was fresh cold milk, plain old milk, with maybe a touch of half and half or creme.  
    Warning:  FRESH means fresh milk but do not lie under a cow to get some, you might get crushed.  Some tourists off the Cruise ships we serviced in Montego Bay thought the pretty Habaneros (As Shown) were sweet peppers and off to the clinic.  Milk and antacids, one guy almost went into cardiac land and we took that restaurant of the travel route till they removed them…  See Death By Chili Peppers


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.


WING LOVE


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.

  • We took the lowest amount in edible quantity meat of the bird, greased it in frying oil and dipped it in all sorts of Volcano Juice of varying temperatures, some strong enough to remove paint and the inner lining of your esophagus.  And charge enough money for the poorest part that it is worth as much as the best part.  Pardon me, this is fricking stupid, further proving our minds sometimes are not the part we contact when thinking.

  •  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...  They claim wings are sweeter!  Really, not really just smaller meat cooked faster. They come with handles, we call the handles half the weight and useless bones. 
     
  • 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.

  • 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  —  

  • No skilled employee, needed just a fryer,  a timer and easy to count, 10, 12,16, 20…  
  • All handled at the fryer, no chef needed,  just two hands
  • Pop into stainless mixing bowl with twenty-nine available sauces ( Big advantage in advertising)  
  • No utensils needed,  just cleanup wipes and rags. And if the oil is filtered and keep under 375 degrees it lasts.  Cheap fast cooking and motivated as an American Classic because it is….CHEAP about 16-18 cents a wing sells for 50 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  — 

THE NAIL END - 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.

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. 

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. 

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.

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.



EAT MORE CHICKEN

5/2/2021   aljacobsladder.com