Is half a chicken wing bet­ter than none?

The Signal - - OPINION - Richard My­ers Valencia

As a long-time eater of chicken, I like it baked or broiled or fried or al­most any way you might cook a chicken. But I’ve re­cently come across a chicken con­di­tion that’s just not right.

You know, when you go to the mar­ket and buy a chicken you can ex­pect that the bird will have two legs, two thighs, two breasts, two wings and a neck. That’s what you get. Right?

Right. But some­thing dif­fer­ent is hap­pen­ing in restau­rants. When it comes to chicken wings, some­thing is afoul.

Any chicken eater worth his salt knows that a chicken wing con­sists of three parts: A tiny piece with lit­tle or no meat and two larger sec­tions with meat. When you buy a chicken wing in the su­per­mar­ket you get the three pieces per wing.

But not so in many of our mod­ern restau­rants. They have de­cided to make each meaty sec­tion a wing, thus mak­ing two wings out of one.

Think about it. Or­der six wings and in re­al­ity you only get three. Great for the owner of the restau­rant but not for the con­sumer.

I don’t think that’s right. I think we con­sumers should stand up and de­clare, “These wings won’t fly.”

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