CHICKEN TRUTH



THE CHICKEN WARS

FACTS ABOUT CHICKEN and THEIR WINGS


WHERE DO CHICKEN WINGS COME FROM
Frozen Chicken Wings, commonly in the trade called three joint come to the US from all parts of the world since the majority of folks on planet earth don’t think the volume of edible meat vs bone on a wing and the effort, and cleanup as a finger food are worth it.   

In other word, most parts of the world they don’t eat chicken wings, they consider them trash.  They send them to us for our “ sport fanatics” who don’t relish the thought or confidence of using utensils and prefer slobbering with their fingers.

In turn we send them and we send them the carcasses of the chicken, guts and feathers for animal food.   ALIBABA, HALAL all have importers by the hundreds of metric tons.  Note their AD below...

We bring forth superior quality Frozen Chicken Wings and Frozen Chicken Wings 3 joint. Procured from the trusted sources of the market. Extracted from the disease-free chicken, our Frozen Chicken Wings are properly cleaned and processed under the most hygienic conditions before freezing. Furthermore, we store Frozen Chicken Wings in required temperatures to ensure that the natural taste and texture of the meat would remain the same. Furthermore, we provide Frozen Chicken Wings in quality packaging of drugstore or butcher wrap. 

Product Specification: UKRAINE
Yellow skin off  • Hard nail off •  No black point •  No broken bones  • Well cleaned and fresh  • No bruises •  No black pads or ammonia burns • No bad smells • No excessive blood or blood stains  • No excess water •  Moisture content is less than 3% •
Grade: A   
Weight: Above 80-150g  Size: 20 cm up
Certification: HACCP,HALAL,ISO   Shelf life: One (1) year from the date of production, providing a good state and must be stored at – 18 Degrees Celsius.
Packing Specification: 4 poly bag X 5 kg = 20 kg with P.E inner liner.
Labeling Specification: Individually labeled
Product Description. - Product Weight. - Use By Date. -   
ONLY $250 per METRIC TON!


THE ORIGIN OF BUFFALO WINGS 

Buffalo wing,  in the cuisine of the United States, is basically a chicken wing section (flat or drumettes) that is generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.

The Buffalo wing was invented in 1964 at Anchor Bar in Buffalo, New York by Teressa Bellissimo. They are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or ranch dressing for dipping. Locals refer to them merely as "wings".

Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name “ Buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken "fingers",  chicken fries, chicken nuggets, popcorn chicken, and shrimp. It also describes other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning.


LIKE ANYTHING ELSE THERE IS DISPUTE

There are several different claims about the invention of Buffalo wings.  One of the claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank in 1964. At the time chicken wings were inexpensive and undesirable, primarily being used for stock or soup.

Several versions of the story of the invention of the Buffalo wing have been circulated by the Bellissimo family and others including:

  • Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in Cayenne hot sauce.

  • Dominic Bellissimo (Frank and Teressa's son) told The New Yorker reporter Calvin Trillin in 1980: "It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again." He stated that it was his mother, Teressa, who came up with the idea of chicken wings.  ( Not to be confused with the real Mother Teressa)
     
  • There was mis-delivery of wings instead of backs and necks for making the bar's spaghetti sauce. Faced with this unexpected resource, Frank Bellissimo says that he asked Teressa to do something with them.

  • Although an article published about the Anchor Bar in a local newspaper during 1969 does not mention Buffalo wings, a local competitor of the Anchor Bar, Duff's Famous Wings, began selling Buffalo wings in that year.

  • Another claim is that a man named John Young, who moved to Buffalo from Alabama in 1948, began serving uncut chicken wings that were breaded, deep fried and served in his own special tomato based “  Mambo Sauce” at his Buffalo restaurant beginning in 1964.

  • Prior to opening his restaurant he had a conversation with a boxer who traveled and in a later interview Mr. Young recalled: “ He told me that there was a restaurant in Washington, DC that was doing a good business with wings and I decided to specialize".

  • In the same interview Young stated that the Anchor Bar didn’t offer Buffalo wings as a regular menu item until 1974.  He registered the name of his restaurant, John Young’s Wings 'n Things, at the county courthouse before leaving the Buffalo area in 1970.  In 2013, at the National Buffalo Wing Festival, held in Buffalo, New York, John Young’s contributions were acknowledged when he was inducted into the festival's National Buffalo Wing Hall of Flame.

  • In 1977 the city of Buffalo issued an official proclamation celebrating Anchor Bar co-owner Frank Bellissimo and declared July 29,1977 to be Chicken Wing Day.  

  • Throughout the 1970s and 1980s Buffalo wings gained in popularity as a bar food and appetizer across the United States and Canada.  Large franchises specializing in Buffalo wings have emerged, notably Buffalo Wild Wings founded in 1982 and Hooter’s in 1983.
      
  • McDonald’s made an attempt and tried selling their “ Mighty Wings”  as an optional item in 1990 at their restaurant locations in the United States. That ended very quickly, they were disgusting and overly priced like the rest of their corporate garbage.  In 1994, following four Super Bowl appearances by the Buffalo Bills football team, the Domino’s pizza chain added Buffalo wings to their national menu, followed by Pizza Hut the next year.

CREATIVE WING-DINGS

  • As the market for chicken wings became larger, restaurants began to create and use a variety of sauces in addition to Buffalo sauce.  Some of these new chicken wing sauces were influenced by Chinese, Japanese, Thai, Caribbean, and Indian cuisines.   

  • Other flavors created by restaurants include unique combinations, such as Blueberry BBQ Wing Sauce and Maple/Bacon Glaze for example, to help keep customer interest and grow their businesses.   

  • Because of the increased cost in the price of chicken wings, and a desire by some diners for a neater eating experience, restaurants began to offer a menu item called “boneless wings,” sometimes marketed under the name “  WYNGZ".

  • Bone-less wings are essentially small pieces of skinless, boneless chicken breast that are coated in flour and spices then fried or baked. They are usually coated in or served with similar sauces as chicken wings. The growth of popularity in recent years in Buffalo wing consumption and restaurants serving wings have led to actual and perceived shortages of chicken wings in the United States during certain times.

  • In many areas of the United States chicken wing festivals are held with Buffalo wings being used in competitive eating events, such as at Philadelphia’s Wing Bowl and the National Buffalo Wing Festival.   It has also become commonplace for restaurants to offer a wing eating contest featuring a customer eating a certain number of wings, coated in their hottest sauce during a set period of time.

  • Many bars and restaurants intentionally create an extra-hot sauce for this purpose, and customers are usually rewarded with their picture posted on the restaurant’s wall or website, a commemorative T-shirt, a free meal or a combination of rewards for successfully completing the challenge. It’s no secret their friends won’t get in an elevator or closed room with them till 48 hours after they ate the wings.  And no smoking around them either…  

WE ALSO OFFER COMMON SUGGESTIONS FOR OVER 

INDULGENCE WITH ANTACIDS FOR WING HEARTBURN

Antacids neutralize stomach acid to cut down on heartburn, sour stomach, acid indigestion, and stomach upset. Some antacids also contain simethicone, an ingredient that helps your body get rid of gas.  Some antacids contain ingredients that can cause diarrhea, such as magnesium, or constipation, such as aluminum. Be sure to follow the directions on the label so you don’t overdose or overuse antacids. Side effects include constipation, diarrhea, changes in the color of bowel movements, and stomach cramps.

EXAMPLES OF ANTACIDS INCLUDE:

  • Alka-Seltzer
  • Milk of Magnesia 
  • Alternagel, Amphojel  
  • Gaviscon, Gelusil, Maalox, Mylanta, Rolaids  
  • Pepto-Bismol
  • Tums
  • ZANTAC, Ranitidine or other Generics  (Sam’s, Costco, Publix)

Personal Reflection:  In Montego Bay Jamaica where I lived for a few years as a consultant, the cure for too hot Jerky or Habanero pepper exposure was milk, plain old milk, maybe a touch of half and half or creme, fresh milk but do not lie under a cow, it’s too late, you asked for hot being a hero and you lose…some tourists off the Cruise ships thought the pretty Habaneros were sweet peppers and off to the clinic.

NEW!   REGISTER FOR THE NEXT HOT WING EATING CONTEST  AND A
A FREE APPOINTMENT WITH A LOCAL COLON SPECIALIST AS WILL BE INCLUDED
WHAT GOES IN MUST EVENTUALLY COME OUT!



BEING A CHICKEN IS NO FUN

In 2016, the National Chicken Council estimated that Americans would consume 1.3 to 1.5 billion chicken wings during Super Bowl or 162.5 plus million pounds of wings.  It has increased every year.  But Before you place your Buffalo Wild Wings order or google the best recipes, take a moment to learn a few things about the body parts that you’re considering putting into your own body.

If you’re eating chicken, you’re eating poop.  A US Department of Agriculture (USDA) study found that more than 99 percent of chicken carcasses sold in stores had detectable levels of E. coli, indicating fecal contamination. That means that you’re almost guaranteed to be ingesting actual poop every time you chow down on a dead chicken. 

Thats why most wings are done in fryers.  Fast, kills most germs, and preps the skin evenly for the hot sauce.  The saving grace for wings and your lower tract is the fryer at 350 - 375 degrees for enough time to kill everything in it.  In most kitchens,  I saw boxes of defrosting wings next to the fryer.  The food police would or should have stopped that had they been there and shut it down.  It’s a common violation.

According to a Washington Post article, inspection reports from the USDA included the following details:  descriptions of mold growth, cockroaches, an instance of pooling caused by a skin-clogged floor drain, fecal matter and “Unidentified Foreign Material” (which has its own acronym, UFM) on chicken carcasses, failure to implement required tests and sampling, metal pieces found in carcasses, and many more.

Raising 9 billion chickens for meat on factory farms each year produces enormous amounts of excrement.  Factory farming amounts to “ a frontal assault on the environment” and causes widespread pollution of land and water with fecal matter. Chickens are often fed massive amounts of antibiotics and additives, certain chemicals are also found in high concentrations in their feces, which means that fecal pollution from chicken farms is disastrous for the environment. 

And speaking of antibiotics and additives … Chickens raised for their flesh are often packed by the thousands into massive sheds and fed large quantities of antibiotics and drugs to keep them alive in conditions that would otherwise kill them. This reckless use of antibiotics makes drugs less effective for treating human health conditions, as it speeds up the development of drug-resistant bacteria.

A farmed chicken’s life is not a life worth living.  More chickens are raised and killed for food than all other land animals combined. Birds raised for their flesh are bred to grow so large so fast that some have difficulty even walking under their body’s unnatural weight. Many are never allowed to go outside or do any of the things that are natural and important to them, such as establishing a pecking order and nesting comfortably.

There’s nothing “humane” about American Humane Certified farms.  Only seven weeks after they hatch, chickens are crowded onto trucks that transport them to the slaughterhouse. Once there, they’re shackled upside down by their legs, their throats are slit while they’re still conscious, and many are scalded to death.

WING LOVE


WE KEEP THE ROUGH AND EXPORT THE PRIME

We eat four wing segments—two “ drumettes,” the piece closest to the body, and two “flats,” the double-boned piece analogous to your forearm—per chicken. That 1.50 billion, then, represents 332.5 million chickens.  

And of those birds, we eat only a few of their component parts: overwhelmingly, the breasts and the wings.  The rest of the bird, roughly one-fifth by weight of what is harvested from a carcass after the heads, viscera and so on are removed, get sold abroad.   What chicken wings actually represent—in addition to a spicy snack that complements beer—is the United States’ success over decades in rethinking the chicken, from an intact bird that began as a sit-down Sunday meal, to a source of components that fuel a global trade.

We took the lowest amount in edible quantity meat of the bird, greased it in frying oil and dipped it in all sorts of Volcano Juice of varying temperatures, some strong enough to remove paint and the inner lining of your esophagus.  And charge enough money for the poorest part that it is worth as much as the best part.  Pardon me, this is fricking stupid, further proving our minds sometimes are not the part we contact when thinking.


THE MAIN REASON FOR THIS ACT OF PASSAGE - FOLLOW THE MONEY!

I have heard all the reasons from wing lovers:  I have heard all the comments from eaters and wing aficionados.
From eaters and devotees alike...  They claim wings are sweeter!  Really, not really just smaller meat cooked faster. They come with handles, we call the handles half the weight and useless bones.  True finger food and a perfect methodology for transferring germs.  We took wing meat and samples from other parts of the chicken disposed of the bones doused then in Franks typical hot sauce, the result were the same, couldn’t tell the difference.

Why, because we sliced the white meat the same thickness you get off a bite from a wing.  Size does matter base how slathered the wing vs tenderloin is.  FRANKS is the iconic base for hot sauce.  And wings is Franks biggest draw.

I do however like it on other dishes…



TRY THIS OVEN SHOT 


FOR THE RESTAURANT OWNER :
No skilled employee, needed just a fryer,  a timer and easy to count, 10, 12,16, 20...  and all handled at the fryer, no chef needed,  just two hands, pop into mixing bowl with twenty-nine available sauces ( Big advantage in advertising)  No utensils needed,  just cleanup wipes and rags. And if the oil is filtered and keep under 375 degrees it lasts.  Cheap fast cooking and motivated as an American Classic because it is….


  


THE REAL END GAME
THE NAIL END - First, there are actually three segments per wing: the drumettes  the flat and then the tip, the flexible end of the wing, mostly cartilage and skin. The tip with it’s “nail” gets sold to China, for a deep-fried snack resembling our game-day wings. Yes, the useless tip becomes a bag of crunchiest treats for the Chinese.  We throw them away.

THE FEET OR PAWS - China also buys the other end of the bird: It is the sole market for chicken feet, called paws by the poultry industry. US processors used to consider the feet a valueless discard, good only for sending to the rendering plant along with intestines and any organs that are not the liver, gizzard or heart. 

THE DARK MEAT - The biggest volume of chicken going abroad, though is dark meat. If you’ve ever stood at a meat counter and contemplated the price difference between chicken breasts and thighs, what you are seeing in those labels is the US preference for white meat. “The boneless, skinless breast is king in the United States,” Tom Super of the National Chicken Council told me. 

WHITE MEAT FREAKS - The same preference for white meat led poultry genetics companies to breed broilers into birds that are freaks, disproportionately top-heavy with breast muscle, some almost can’t walk.  Same with holiday turkeys, and thats why I spatch-cock cook turkeys for the Holidays.

THE FEATHERS - There’s one other unwanted part of the chicken that fuels an international trade: the feathers. As it slaughters chickens, the US industry produces 1.6 million tons of feathers each year.  They are sterilized, ground up and exported as “feather meal,” a component of animal feed, and the top buyer is Indonesia.

BIG WORLD BUSINESS MEASURED IN BILLIONS
Global sales of fresh chicken shipments amounted to US  $6.6 billion in 2018, while exported frozen chicken continues to attract much higher international sales at $16.1 billion.  Overall, the value of fresh chicken exports by country increased in value by an average 15.1% since 2014 when fresh chicken meat shipments were valued at $5.7 billion. In contrast, total frozen chicken meat shipments fell by 12.5% over the same 5-year period.

MY CHICKEN WINGS FOR ADULTS 

ROAST CHICKEN TRUTH

SOUTHERN FRIED CHICKEN

GRANDMA’S CHINESE CHICKEN WINGS 

WINGS AND THINGS OF CHICKEN