this post was submitted on 30 Jan 2025
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The issues with this:
I'd guess that you have only ever had absolutely sub par wings. A lot of places will serve wings at the culinary level of Hooters - soggy, over cooked slop.
Maybe? But at some point I think it's more how everyone around me does it. From local to chain to people I've had cook while I was a guest, I've never had good bone-in wings. I've had good ribs and bad ribs, I've had good chicken thighs and bad chicken thighs.
Right; before wings became a thing unto themselves, they were stuck in soup because they add a lot of flavor. A combination of dark meat and bones is why, plus the fact that they were cheap because nobody had a better idea for using them at the time.
Chicken breast is like an empty canvas. They're a chunk of protein that you add your own flavors into. I find that appealing from a cooking point of view, but yeah, it comes out bland most of the time for a reason.
Unless you’re going to some sort of fancy upscale restaurant that’s doing specialty wings, most people are getting their wings at Buffalo wild wings or some other mediocre spot. You are not missing out on anything except cal/$ when you order boneless.
Plus everyone orders wings for the sauces/marinades. No one orders it for the taste of the chicken at these places. Dark meat, light meat, bone, no bone. It’s all the same mediocre starting product.