Chicken Wings

Chicken Wings

In the 1980’s, American consumers began favoring chicken breast, making wings an inexpensive white meat option that bar owners could salt up to promote beer sales. It remains popular especially for parties and football season! We think you can’t go wrong with some homestyle Buffalo sauce.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.