Chicken Wings


Chicken wings are generally battered and fried, and served with a variety of sauces such as hot sauce and barbecue.


Translations: Vistas Wing, Vištienos sparnai, Aripa de pui, Pileća krila, चिकन विंग, Куриное крылышко, Κοτόπουλο Πτέρυγα, جناح الدجاج, 치킨 윙, Kuřecí křídla, Manok Wing, 鸡翅, De l'ala de pollastre, Kuracie krídla, עוף כנף, Пилећа крила, チキンウィング, Ailes de poulet, Kylling Wing, Del ala de pollo, Куряче крильце, Пилешки Крило

Physical Description

Typically small. Large amount of skin and fat. Thin bones.

Colors: Raw: cream-colored Cooked: depends on the marinade/spices

Tasting Notes

Flavors: Depends on the marinade/spices - Salty
Mouthfeel: Juicy, Crisp
Food complements: Potato fries, Coleslaw, Salad, Ranch, Honey, Brown sugar, Tobasco
Wine complements: Bordeaux, Saint aubin, Chardonnay
Beverage complements: Carbonated beverages
Substitutes: Chicken drumsticks, Chicken neck, Chicken thigh

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Chose large, meaty wings.
Buying: Can be bought frozen or fresh at most major grocery stores. Commonly sold with drummettes.

Preparation and Use

Rinse in cool water and pat dry before cooking. Check for stray feathers. Typically the tips or "tails" are removed.

Conserving and Storing

Raw chicken wings can be frozen for up to 2 years without significant changes in flavor or texture and is typically eaten cooked.


Chicken Wings have become a classic staple for families gathering around the televison for various sporting events and are promoted heavily during major events such as the Super Bowl or World Cup.

History: Historically, common cooking methods include roasting, baking, broasting and frying.



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