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Time to Boycott Chicken Wings

I am sick and tired of the prices of chicken wings. Now they are telling us there is a shortage. I am calling for a National Boycott of Chicken Wings starting Monday Jan. 28 through Monday Feb. 4. I know it's going to be hard with Super Bowl Sunday Feb. 3. Let's unite and make ourselves heard.

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  1. The shortage is because of the drought last summer. What good would a boycott do, the higher prices have been predicted since last fall.

    3 Replies
    1. re: Samalicious

      Yes but it is being publicized now in time for the super bowl. Sounds similar to the bacon "shortage"…..

      1. re: foodieX2

        It's publicized around the Superbowl because demand is high on that day and production is low. Unlike the bacon shortage rumor, it is a consequence of something that actually happened. A boycott will not solve anything.

        1. re: Samalicious

          Of course a boycott won't work. But you don't need one, prices will go right back down after the super bowl rush. This wouldn't even be news if it wasn't for the super bowl. The whole thing is stupid as you are not hearing about of shortage of any other chicken parts. Its only because this is wing season.

    2. I would like to know why there is a wing shortage, but not a breast, thigh, or leg shortage. Every chicken only has 2 of each...

      50 Replies
      1. re: juliejulez

        Right. But most people eat only one breast per sitting. Maybe a couple of legs and/or thighs. But wings are small, and short on meat. People like me have 5 or 6 at a sitting and I've been out with guys who can down 20 or more at a time. So, to keep up with demand, we need to engineer a chicken with 2 breasts, 2 legs, 2 thighs and 10 wings.

        1. re: gaffk

          Takes the "frankenchicken" phrase to a whole new level.

          1. re: juliejulez

            Yes, we need a "frankenchicken" with multiple wings to keep up with demand.

              1. re: DuchessNukem

                Those pictures are truly disturbing. And yet . . . breed the two and we're well on the way!

            1. re: juliejulez

              LOL! Well, fits right in with the Franken-part, doesn't it?

            2. re: gaffk

              I would so freakin raise those chickens. Dang. They'd have to be kinda large to accommodate those wings; plus large enough to avoid flying away.

              Maybe I'm spending a little too much time thinking about this. Coolest chix ever, though.

              1. re: DuchessNukem

                I have always wondered why someone did not do Turkey Vulture Wings, so that one would not have to eat 3 dozen Chicken Wings.

                Hunt

                1. re: Bill Hunt

                  We do. Well, Turkey Wings, actually, and we sold out tonight. Most people have a hard time finishing four pieces (two wings) -- ours are from 30 pound birds -- but we do all you can eat and tonight one big guy made it through eight pieces before he fell over.

                    1. re: Tom34

                      Yes, except we use real butter instead of margarine.

                      1. re: acgold7

                        I have had "smoked" turkey drums & wings at places like Disney & state fairs but never buffalo style. The smoking process tended to dry and toughen both the skin & meat a little. Assuming you guys are deep frying them, do they come out tender and juicy like the chicken wings?

                        1. re: Tom34

                          Deep fried turkey wings can be super tasty and juicy. Another option (alluded to about legs in the thread I posted below) is to smoke the wings for an hour or two and then fry 'em and sauce. Honestly, though, the dryness you experienced is the result of crappy overcooking. A properly smoked wing (or whole turkey for that matter) can be quite succulent.

                          1. re: MGZ

                            "Crappy Overcooking" .....I am sure your right given where I had them. I have smoked whole turkeys but never followed up with deep frying. Next time I smoke ribs on the BGE, I will have to throw a few turkey wings in there as well and then drop them in the fryer to crisp them up.

                            1. re: Tom34

                              "I will have to throw a few turkey wings in there as well and then drop them in the fryer to crisp them up."

                              A lot of barbecue places in the Northeast take that approach to chicken wings. It works with drumsticks very well too (I did it with sausage once also - there was beer involved).

                            2. re: MGZ

                              Absolutely dead on. The added mass of the Big Bird actually gives you more latitude to get it right so there's really no excuse for dry leathery Turkey, inside or out.

                            3. re: Tom34

                              Oh yes. We roast them first and then just a quick dip into the fryer to crisp them up, followed by a trip through the wing sauce for a little kick. Crispy juicy awesomeness and you won't believe the look on people's faces when they bite into them. Does your heart proud.

                              1. re: acgold7

                                Sounds great. May get to this method before the smoke / deep fry. How long was the roast & at what temp? Any seasoning before the roast or just before the sauce?

                                1. re: Tom34

                                  We actually roast our birds overnight in prime rib ovens at about 250 and hold at 165 or so until service. Then we fry for only a couple of minutes as necessary to crisp them up. We use my special rub a few days before roasting and let them air-dry in the walk-in for a few days -- serves as a sort-of dry brine, but more of a rub, as we get the birds injected beforehand.

                                  For our smoked wings, we often de-wing the birds about to go into the roasting ovens and smoke the wings separately. Same with the legs. Yes, they look really strange going into the ovens minus legs and wings. And we always use Spanek vertical roasting racks.

                        2. re: acgold7

                          Thanks for that info.

                          Turkey wings ARE larger things, and 8 pieces is some accomplishment.

                          Hunt

                          1. re: acgold7

                            acgold:

                            is the video on you-tube yet? 8 turkey wings, amazing feat.
                            (no pun intended)

                            1. re: KaimukiMan

                              Yeah, no video yet on our wings. And for the record it was 8 *pieces*, four actual wings. Eight entire wings could be as much as four pounds, maybe six, of actual meat off huge 30-pounders. Yikes!

                          2. re: Bill Hunt

                            I like your thinking! My Mom would sometimes make Pterodactyl wings... may have to go retro. Thanks for the memory.

                            1. re: Crockett67

                              Yes, those can contain a lot of meat, as well, and take some time to consume. Not sure which sauce would be the best, but will let others use their judgement.

                              Hunt

                            2. re: Bill Hunt

                              Good thought (though I'd go turkey, not turkey vulture;)

                              And it has me thinking . . . Where I shop, whole turkey and turkey breast are available all year. But I've never seen turkey drumsticks or wings for sale. Now you have me wondering what happens to these parts that were once attached to the breasts.

                              1. re: gaffk

                                I see turkey parts all the time here. Also, smoked turkey pieces. Smoked turkey wings are a great alternative to ham hocks for soups and beans.

                          3. re: gaffk

                            I said more wings per bird on here quite a few months ago. Someday it will be so. They pack tight and freeze well so I suspect they will start arriving by boat like a good % of our ground beef.

                            1. re: Tom34

                              "More wings per bird?"

                              Do you mean engineering chickens with, say 24 wings?

                              Hunt

                              1. re: Bill Hunt

                                nah................just keep feeding them gmo grains........the wings'll grow in on their own!

                                1. re: Bill Hunt

                                  Well, they manage to not fall over with breasts twice the size of the historical norm so why not 4 wings. 24 wings flapping all at once would probably lead to a tangled mess though. Besides, where would you put the rectum?

                                  1. re: Tom34

                                    With the huge breasts i can see a need for doubling the drumsticks, but they aren't allowed to walk around anyhow. more or larger wings could be useful if they had predators (other than humans) to escape from.

                                2. re: Tom34

                                  The US has to import lean beef to mix with our own higher fat content beef in order to produce ground beef that consumers want. We are a net exporter of beef. Where is the problem?

                                  1. re: carolinadawg

                                    I see no inference to a "Problem" in my post. My reference to ground beef was a comparative analysis which supports a correlation between supply/demand and importation.

                                    1. re: Tom34

                                      I took your comment regarding the importation of beef as a perjorative. My apologies if that was not your intent.

                                3. re: gaffk

                                  so a question is, when there are plenty of chickens to go around, with enough wings for us all to eat our fill, what do they do with all the "excess" breasts, legs, and thighs? Make cat food? Chicken broth? Chicken sausage? It seems like some mathemetician is out there figuring out how best to distribute the chix pieces! (I'm a mathy-geek myself).

                                  1. re: DGresh

                                    I would assume that they make supply and demand converge through price elasticity.

                                    1. re: DGresh

                                      There won't be excess of those other parts. There will be exactly the same amount of breasts, legs and thighs, just lots more wings! (Although Malgato, my chicken hawk cat, would love the idea of any excess chicken being thrown her way ;)

                                      1. re: gaffk

                                        What do you think of a hybrid chicken with 4 wings?

                                        1. re: Tom34

                                          With only 4 wings, we might get to DGresh's dilemma of excess breasts, legs and thighs. I think we have to go for 10 wings.

                                          OTH . . .Chicken breasts are so huge now, how large would all the other parts of the chicken have to be to support 10 wings? So you're probably right, 4 wings would be optimal. And my cat would happily assist in ridding the world of the excess parts ;)

                                          1. re: gaffk

                                            Glad I am not a chicken :).....Chinese love the feet.....Maybe we come up with a bird with 10 feet and the rest of the thing will come down in cost.

                                            1. re: Tom34

                                              Hmmm . . . Would the extra feet come with\without extra legs.

                                              I'm forming a picture in my mind of a 10-footed, 10-wing, 2 breast, 2 leg monstrosity. And imagine the mom & pop farmer chasing that bad bird around after the head is chopped off.

                                              1. re: gaffk

                                                Chasing that bad bird brings back memories of my grandmother's (1901 - 2006) stories of how they dealt with chickens back in the day.

                                                Personally, a 10 footed, 10 wing beast like you describe would scare the hell out of me!

                                                1. re: Tom34

                                                  my grandma too Tom. One in each hand - snap go the necks. In later years she gave thanks daily for butcher shops.

                                  2. re: juliejulez

                                    Because when you buy parts to serve the family, you might buiy 1 breast quarter or leg quarter per person, but One chicken wing does not make a meal for an average American. My teenage and 20 something daughters eat one breast or thigh, but each will eat 6 or more wings...........

                                    1. re: bagelman01

                                      So this is why we have a shortage. Your kids are eating more than their share of chicken wings. Stop this.

                                    2. re: juliejulez

                                      I was trying to make a joke but I guess I failed.

                                      1. re: juliejulez

                                        No, I think we all just took it as opportunity to have fun genetically engineering the chicken population.

                                    3. The original comment has been removed
                                      1. I boycotted them, the first time that I tasted a chicken wing.

                                        I cannot figure out what the deal is, but they ARE popular. Guess that many recall when their parents would eat the other parts of the chicken, and they would only be left with the wings, and maybe the neck and feet. They hold some sort of close memory for those days, and cannot get past them?

                                        Hunt

                                        31 Replies
                                        1. re: Bill Hunt

                                          the wing has the optimum, imo, skin to meat ratio. also, i enjoy gnawing and wings are perfect for that. i prefer a simple, baked wing to the breaded/fried/drowned wing served at most establishments.

                                          1. re: Vidute

                                            baked is now the only way I make 'em, then tossed with just a little sauce. No greasy drowned wings Chez Sunshine.

                                            1. re: Vidute

                                              Aslo the most gelatinous part, ounce per ounce. Makes a great substitute for calves feet when making Pithcha

                                              1. re: Vidute

                                                Our local BBQ deli has a sign out for smoked wings, it's on my list to try in the near future.

                                                1. re: Vidute

                                                  Anyone who breads a wing is doing it wrong. A true Buffalo wing is deep-fried naked and then sauced. Breading is a crime against humanity...and don't even get me started on BBQ sauce!!!!

                                                  1. re: Vidute

                                                    I'm a baked wing gal myself. Bake a little, drown in hot sauce, bake a little more, finish with a tangy BBQ sauce, bake a little more.

                                                    1. re: gaffk

                                                      i melt some butter and mix in the wings. put the wings in the pan add some hot sauce and season-all, mix together and bake at 350 until wings are golden and crispy.

                                                    2. re: Vidute

                                                      Many (obviously) love them, but I do not. Just a personal thing I suppose. I am a "breast guy," as I like the taste of white meat, and then, seldom have skin-on.

                                                      Luckily, my wife likes dark meat, so most of the bird is consumed in a sitting, with little to no fighting taking place.

                                                      Hunt

                                                      1. re: Bill Hunt

                                                        Same here. I love the wings/legs/thighs, and husband is a breast man, too.

                                                    3. re: Bill Hunt

                                                      Bill, growing up, the wing was the favorite part of the bird (chicken, turkey, duck, goose) in our family. Mom would often roast a pan of chicken wings as dinner. OIn thanksgiving she always made a 16 pound turkey and 6 extra wings for the meal. One year (1962) my older brother attempted to steal a wing off my plate>>you can still see the scar from four fork tine holes in his right wrist.

                                                      1. re: bagelman01

                                                        This becomes a "different strokes" sort of thing - some love them, swear by them, and create intricate recipes for them, where others (me) just do not get it. Nothing wrong with that.

                                                        Hunt

                                                        1. re: Bill Hunt

                                                          Better the wings than the feet. Too much work there. My favorite growing up of course was the drumstick, and now i usually buy thighs. More flavorful than breasts, and harder to dry out. I guess I've been served too many ghastly overcooked chicken breasts with all moisture carefully extracted by some mad chef who tried to cover it by drowning it in some gloppy salty sauce. But if you like the skin best, then wings are the way to go. Don't think I've ever seen boneless skinless chicken wings at the market, not even TJ's or Costco.

                                                          1. re: KaimukiMan

                                                            I only make soup/curry with dark meat. Soo much better.

                                                            1. re: KaimukiMan

                                                              Please do not mention the "feet."

                                                              We just hosted a UK board dinner at a highly recommended restaurant. They came out with three pyramids of foul feet - nothing BUT feet. Luckily, I had absolutely nothing to do with that choice of restaurants, or the menus.

                                                              We knew that things were not going to go well, when the sommelier popped the first bottle of "welcome Champagne," and it exploded around the entire room. His comment was "well, our supplier did not get the Champagne, that we ordered, and this arrived with no chill." Huh? You opened HOT Champagne, and then sprayed it all over my guests?

                                                              Foul feet are a rather sensitive topic, even several months later. Think that I would have preferred chicken lips in aspic...

                                                              Hunt

                                                              1. re: Bill Hunt

                                                                Foul feet? Or fowl feet? I'm getting a Monty Python scenario in my mind.

                                                                1. re: coll

                                                                  They WERE "foul feet," but most (?) came from some form of fowl.

                                                                  At least they did not have to offer toothpicks, as one could use the little claws...

                                                                  Hunt

                                                                  1. re: Bill Hunt

                                                                    Everyone sitting around a table picking their teeth with chicken feet is WRONG :)

                                                                    1. re: Bill Hunt

                                                                      I have a friend from Chile who swears fried chicken feet are one of her favorite things to eat, she grew up on them. Not sure if it's an acquired taste since I've never had the pleasure. I use them for soup; but even then, they are so creepy looking.

                                                                      1. re: coll

                                                                        I believe that this might well be a "cultural difference," like loving balut (http://en.wikipedia.org/wiki/Balut_(egg). No one at our table was impressed, and as the host, I was distressed. My wife, the chair of the board, was devastated.

                                                                        Still, no need for toothpicks!

                                                                        Hunt

                                                            2. re: Bill Hunt

                                                              It is an easy boycott for me too. Have never understood the appeal.

                                                              1. re: tcamp

                                                                They may be the most "American" food ever. Everything else clearly has other origins - hot dogs, burgers, apple pie, etc. The Buffalo Wing is good ol' fashion USA - a pretty unique dish if you think about it.

                                                                1. re: MGZ

                                                                  I grew up in California and I don't recall eating a wing until I moved east in my 20's. I've had a few that were good but I don't seek them out like I do, say, potato skins.

                                                                  1. re: tcamp

                                                                    Same here, grew up in CA and never had wings until I moved to Chicago in my 20s. But, we had tri-tip as the quintessential game day food when most other folks in other parts of the country had never heard of it, so there's trade offs I guess.

                                                                    1. re: juliejulez

                                                                      I don't think that anyone would argue that BUFFALO wings were an East Coast invention. The dish, however, started to spread nationwide beginning in the late 80s.

                                                                      1. re: MGZ

                                                                        I was born in '82. I guess I was just sheltered :)

                                                                        1. re: juliejulez

                                                                          Not sheltered so much as too young to spend time in bars. By the time you were 18, Buffalo (style) wings were pretty ubiquitous in SF watering holes.

                                                                    2. re: tcamp

                                                                      You bring up a good point.

                                                                      My wife and I were trying to tie down the first reference to wings, that we could recall. Now, we have only lived in the Deep South, Colorado, and Arizona, so have missed the East/Northeast completely. Our first contact seems to be about 1998, while still in Denver, and likely around a football game. Do not know when they "hit it big," but just know that they were 100% off OUR radar screens until fairly recently.

                                                                      Hunt

                                                                      1. re: Bill Hunt

                                                                        It was the "family" chain restaurant growth that coincided with the nationalization of the chicken wing. Places like Chiles, Fridays, etc. brought what was once a "5 cent a piece" bar food/stomach coater to the mainstream. Certainly, Bill, you recall the proliferation of such establishments in the 80s and 90s - even if you never went to them or had their wings.

                                                                        1. re: MGZ

                                                                          Yep -- my college years and just after -- when being able to get 20 wings and a beer for $1.05 (because some of the places around my alma mater did nickel wings and nickel beer all on the same night) was a big help to the weekly spending money.

                                                                          These places were thick around college campuses at that time -- cheap, plentiful food plus a market that needed it.

                                                              2. There is a shortage every year at Superbowl time. Most of them go to wholesale customers like bars and caterers, retail gets last dibs. Stock up early next year!

                                                                1 Reply
                                                                1. re: coll

                                                                  A friend whose wife used to own a Wings, Pizza & Things franchise came to lunch one day and said that wings were now the most expensive part of the chicken. It may be a seasonal (as in Superbowl) inflation, but they really are so much pricier than they used to be. I used to buy them at Costco, like others her, but I haven't seen them in years.