Good wings can come in handy. Grab one (or some) and dip to your heart’s content. Chicken wings have a convenient size, which make them ideal for appetizers or munching in front of the television. Discard the wing tips because they have hardly any meat and easily burn. There are two edible parts: the drummette and the wing section aka wingette. These pieces are labeled party wings and are sold by the bagful at major supermarkets. Wing connoisseurs can find several restaurants that focus on preparing only this part of the fowl. Franchises like Cluck-U, Wings To Go, and Wing Stop serve chicken drummettes and wingettes in several flavors that may have varying amounts of spiciness. The Mixed Stew crew will have a branch of Wata Wing in our neighborhood soon and we’re looking forward to trying out their wings. Customers can order wings by the half-dozen, dozen, or several dozen and take them home. More than Buffalo wings are on restaurant menus. For example, The Sea Hut Inn near us makes a batch of wings seasoned with Old Bay seasoning. The Mixed Stew suggests braising wings parts in onions, garlic, and Italian dressing (or a favorite bottled sauce) if you’re in a pinch. Do you have a favorite chicken wing recipe?
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