Truth - The Chicken Wars And Wings 
Ignorance is bliss, the beloved chicken the mainstay of eating in the United States and it’s wings 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.  Adding to the mayhem is Rotisserie Wars, those chickens ( whole) sold by Sam’s Club, Costco, and Publix…  But first…

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.   

In other words, they dump them on us in the US.  In most parts of the world they don’t eat chicken wings, they consider them trash.  They send them to us for our “ sport fanatics” who don’t relish the thought or confidence of using utensils and prefer slobbering with their fingers.

In turn we send them the carcasses of the chicken, guts and feathers for animal food.   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. -   

The Origin Of Buffalo Wings
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.   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.

Like Anything Else There Is Dispute
There are several different claims about the invention of Buffalo wings.  One of the claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank in 1964. At the time chicken wings were inexpensive and undesirable, primarily being used for stock or soup.

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.

Another claim is that a man named John Young, who moved to Buffalo from Alabama in 1948, began serving uncut chicken wings that were breaded, deep fried and served in his own special tomato based “  Mambo Sauce” at his Buffalo restaurant beginning in 1964.

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.   

Other flavors created by restaurants include unique combinations, such as Blueberry BBQ Wing Sauce and Maple/Bacon Glaze for example, to help keep customer interest and grow their businesses.   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 in or served with similar sauces as chicken wings. The growth of popularity in recent years in Buffalo wing consumption and restaurants serving wings have led to actual and perceived shortages of chicken wings in the United States during certain times.

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…  

Antacids For 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.  Some antacids contain ingredients that can cause diarrhea, such as magnesium, or constipation, such as aluminum. 

Alka-Seltzer - Milk of Magnesia  - Alternagel, Amphojel - Gaviscon, Gelusil, Maalox  -  Mylanta  -  Rolaids  -  Pepto-Bismol - Tums - Fanitidine or other Generics  (Sam’s, Costco, Publix)

In Montego Bay Jamaica where I lived for a few years, the cure for too hot Jerky or Habanero pepper exposure was 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, you might get crushed.  Some tourists off the Cruise ships thought the pretty Habaneros ( Shown) were sweet peppers and off to the clinic.

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.  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.

👺  According to a Washington Post article, inspection reports from the USDA included the following details:  descriptions of mold growth, cockroaches, an instance of pooling caused by a skin-clogged floor drain, fecal matter and “Unidentified Foreign Material” (which has its own acronym, UFM) on chicken carcasses, failure to implement required tests and sampling, metal pieces found in carcasses, and many more.

👺  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, certain chemicals are also found in high concentrations in their feces, which means that fecal pollution from chicken farms is disastrous for the environment. 

👺  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.

👺  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.

👺  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.


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.   

👺  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 :

No skilled employee, needed just a fryer,  a timer and easy to count, 10, 12,16, 20...  and all handled at the fryer, no chef needed,  just two hands, pop into 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.

The Real End Game

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.

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.

We Put Costco, Sam’s Club, And Publix, To The Test…COSTCO WON

We compared;  Size;  Evenness of Cooking;  Color (Appeal); Taste: and a simple series of questions… Which did you like the most?  Whose Chicken passed muster?  Which one would you buy for your family?  And to be fair we will do this three times and the third with three blind tastersIt will take three weeks, only can eat so much chicken… Any more and I’ll be laying eggs.

On this sample and the competition, the skin was removed, not a fan favorite for the calorie concious.  Only usable chicken meat sculpted off the bone with in reason was re-weighed at 2.6 pounds, no bones, no skin, cartilage or fat, no unusable meat,  average cutting of usable meat, and all cooked thoroughly…  Basically the container top / bottom and bones, skeleton, useless meat and liquid. Very nice for a three pound and change package to retain 2.6 usable.

3.13 - 2.6 lbs usable =  including container and liquid…


COSTCO  = GOOD TO EXCELLENT and PREFERRED 100% by those customers and our staff . Next came SAM’S =  UNDERCOOKED, MANY COMPLAINTS, and too over seasoned, Viable sources from staff  documented dissatisfaction with undercooked product, taste and consistency and in last place PUBLIX SUPERMARKET = UNDERWEIGHT,  and OVERPRICED, PLUS Overcooked or old in the bins… poor taste.

At the back of Costco’s stores, past the televisions, jewelry, jumbo-sized ketchup jugs and tubs of mixed nuts, is one of the retailer's most prized items: The rotisserie chicken that costs just $4.99.

Cheap Kirkland Signature Rotisserie chickens aren't only a quick way for families to get dinner on the table. For Costco, the chickens are a lure, pulling customers into stores and getting them to browse the aisles, adding sometimes hundreds of dollars worth of items to their shopping carts before they pick up that bird.  They are prime grad A chickens and grown in Costco ranches.  Quality Control is the best.

Costco's $4.99 birds. The company sold more than 90 million rotisserie chickens last year.  Costco is so determined to keep its rotisserie chickens at $4.99 that it's been willing to lose money selling them in the past.

But in recent years, it has become even more difficult for Costco to keep its rotisserie chicken prices down. Americans are eating more chicken than ever before, and the company faces supply challenges and cost pressures in the highly concentrated poultry industry.

And now we have a virus closing many plants… read on…