Wing Tips. You don’t wear ’em, you eat ’em!


Did you read the 2013 Wing Report issued by the National Chicken Council?  They put to rest the rumors that there would be a chicken wing shortage this year but also reported some startling facts, like, did you know that the price for chicken wings is at an all time high?  And, that the chicken wing is now the most expensive part of the bird?  Inviting the crew over for a platter of wings seems a little extravagant now, doesn’t it?  You don’t want your friends to think you’re putting on airs by serving a bucket of wings.  Maybe filet would be better.

Keeping in mind the high price of this party food, it would make sense to use every part of the wing and ignore recipe instructions that say “throw away the tips”.   It turns out that most of the American wing tips, or flappers as they are called in the industry, are sent to Asian countries.  This article, In Praise of Wing Tips, by Paul Lucas for Saveur magazine makes these little extra bits sound really good.  We gave it a try and they weren’t bad.  My husband said it reminded him of  pork rinds.  It’s like a little chicken skin lollipop.  And that is a real thing in fancy restaurants now.  At Yusho in Chicago an order of chicken skin goes for $4.50.

Give it a try.   It’s not going to fill you up, it’s more of a bar snack.  They are easy to make and will make you feel good that you aren’t throwing away food that people in China would be happy to have.


Roast Flappers

Preheat oven to 425°.  Place wing tips on a rimmed baking sheet.  Generously sprinkle with salt and pepper.

Bake for 20 – 30 minutes, turning over halfway through baking.  Serve.

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