On 2020-11-07 9:24 a.m., Sheldon Martin wrote:
> On Sat, 07 Nov 2020 07:13:44 -0500, Gary > wrote:

> I rarely cook chicken, other than skinless boneless breasts I never
> buy parts. I usually cook whole chickens, most usually 7+ pound oven
> stuffer roasters. I never buy chicken parts because its easy to see
> that they are not from the same chicken, which means they tossed
> the cancerous parts.

What it means is that they are catering to customers who don't want to
cook a whole chicken and who would rather have legs, or breasts, or
thighs, or drumsticks.


> Years ago chicken wings were plentiful and cheap. The wings were
> included with whole chickens for soup..

My wife used to eat a lot of chicken wings when she was young and didn't
have much money. She could buy a big bag of wings for next to nothing,
bake them and have several nights worth of leftover wing dinners.
The Buffalo wing thing has been around for more than 40 years, at least
in this area. We are only 20 miles from Buffalo, and back in the 70s
their popularity was spreading rapidly. There aren't many places where
you can get wings that you can get the great wings they make in the
Niagara area where they are small to medium size, deep fried and tossed
in Frank's sauce and margarine, and yes, this is one dish in which
margarine is better than butter.