Wings configuration.

[Gator Lau]

My heretofore favorite chicken supplier (a very large commercial packer) has gone to cutting the wings off the breast and leaving a good size chunk of breast meat on the wing - kind of like cutting some loin onto Baby Back Ribs. We all can figure out that this is done for the same reason - to get wing price for some breast meat. Here it runs about 2:1. At first, this bothered me greatly, but after cooking a couple batches on the PBC for a potluck, I thought they came out just as well with the extra meat. The breast meat shrunk enough to be barely noticeable, so I am rethinking my position on whether I should blast the company and change suppliers, or just roll over and take it. I have stopped buying Baby Back Ribs unless they are cheap enough for me to cut off the attached loin to maintain integrity of the ribs, But it would be much harder to do with the wings. What are your thoughts and what are the reasons to be pro or con?

[EdF]

I picked up that habit a few years ago when I cut wings off a whole bird - I've really liked it. It's just a bit of extra and good meat on the piece as far as I'm concerned.

[DWCowles]

Beautiful!

[JCGrill]

I like a meaty wing. It bugs me to pay more, but it's kind of a catch-22. Less cost = less meat. I'd be inclined to accept it I think. Price per pound would be my factor.

[BigCountryQ]

I agree with JCGrill. I like to have a couple of good portion bites on a chicken wing. Wings are not necessarily cheap to begin with, so it would definatley be $/lb that would be my deciding factor.

[HawkerXP]

They do look great!

[adamjs83]

My favorite wings configuration

[Danjohnston949]

I only Use Legs and Thighs! I can't Afford Wings❓ 🤗😇🤗
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan