Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I have gotten turned off by the wet mushy texture of the over-sized drums served/sold in many places which are no doubt the result of the scary factory farm raised birds.
I don't like drumsticks or drummettes due to the gristle you have to eat around - and it seems the drummette is more akin to white meat than the flats because they are more dark, moist and flavorful.
This is how my local Chinese restaurant serves them. Num Num... Deep friend, and in this case, they are big enough that you can even get a little meat off the last part of the wing. I guess we need a name for that part too; I nominate "winglet" or "spoiler."
a wing is not a drumstick..a drumstick is not a wing..it's a leg..
Ummm...No...a drumstick is an implement that Ringo Starr utilizes to keep the beat going.
A chicken leg is a chicken leg..it is not a drumstick.
The word drumstick is a euphemism for a chicken leg because a chicken leg resembles a drumstick.
the fat, cut, part of a chicken wing also resembles an actual drumstick.
ergo the fat, thicker cut of the chicken wing can also be referred to as a drumstick, based on the premise of the chicken Leg resembling a drumstick.
People separate the 3 parts? I've never done that -- I don't even take off the tip before cooking. (Uh-oh ... am I supposed to? I thought it was, you know, the HANDLE.)
Quote:
Originally Posted by hertfordshire
Flats!!!! A quick twist, and the smaller bone pulls out easily. Then the meat can be pulled off of the larger remaining bone. And all the meat can go straight in my mouth!
^^^ This! (Sorry, can't rep you yet!) OK, I like the little drumstick-like piece too, but I think I like the flats more because of the meat-to-crispy-skin ratio.
Quote:
Originally Posted by Dirt Grinder
I prefer the flats because, as everyone is fighting over the drumettes, I can casually reach in and get as many flats as I want.
LOL! Tried to rep you DG, but can't yet, just as with hertferdshire. I'll be back!
As an aside, I get irritated with restaurants that sell "wings" by the piece, but not the WHOLE wings -- they count each piece separately! (Domino's does this with their wings.) That's cheating!
This is how my local Chinese restaurant serves them. Num Num... Deep friend, and in this case, they are big enough that you can even get a little meat off the last part of the wing. I guess we need a name for that part too; I nominate "winglet" or "spoiler."
They're just the tips, AFAIK.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I've never done that -- I don't even take off the tip before cooking. (Uh-oh ... am I supposed to? 
I thought it was, you know, the HANDLE.)
