Wednesday, March 7, 2012

Wednesday’s Helping: Chicken wings in the stir-fry

A matter of flavor

Why use chicken wings in a stir-fry? Wing pieces are packed with a lot of flavor compared to boneless chicken meat. Remember that cooking poultry and any red meat cut on the bone ensures better flavor. There’s a trade-off of handling and eating tasty wing pieces with fingers versus using boneless chicken meat that’s usually not as flavorful or can easily overcook and dry-out. Also, small wing pieces tend to absorb added spices and flavors with ease, so go ahead and leave the skin on.

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