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created over 4 years ago | Tagged: |
2martens
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ust as chocolate milk doesn’t come from chocolate cows (despite what your four-year-old believes), a boneless chicken wing is not a wing part at all. Made with whole-muscle breast meat that’s breaded and deep-fried, usually dredged or tossed in sauce, and served with extra or a second sauce on the side, boneless chicken wings are the hottest thing in the chicken category.
Fast-track to the present, when wings (both bone-in and boneless) reign as the most frequently mentioned appetizer on chain-restaurant menus, surpassing popular standbys such as nachos, shrimp, appetizer samplers, and chicken tenders. According to Food Beat Inc., a menu-database company based in Wheaton, Illinois, at the top 200 multiunit restaurant companies in the U.S., mentions of wings on appetizer menus increased 35 percent from 2004 to 2006.
Mentions of hot or spicy wings outpace mentions of mild or medium three to one, Food Beat notes. A bold offering is Boneless Shanghai Wings—crispy breaded chicken breast tossed in ginger-citrus sauce and topped with sesame seeds—served with wasabi ranch dressing at Dallas-based Chili’s Grill & Bar. It shares the menu with boneless Buffalo wings and Boneless Blazin’ Wings tossed with spicy habanero sauce and served with mango dipping sauce.
