Bone adds a lot of flavor when you’re doing longer cooks. Those wings they just shove out the door in a few minutes are not getting anything from the bone.
That’s not true at all. Most of the flavor comes from the marrow and that breaks down at a temperature not at a specific time. Frying wings will absolutely cause the marrow an fats to melt
All of the chicken they are using is so mediocre from top to bottom it really does not matter. People are not eating it for quality of the chicken, they’re eating it for the sauces.
Again you are factually incorrect. There’s a huge difference between wing “meat” (it’s mostly fat) and breast meat (mostly meat). YOU prefer the taste of the sauce which is why you go boneless.
Bone adds a lot of flavor when you’re doing longer cooks. Those wings they just shove out the door in a few minutes are not getting anything from the bone.
Boneless every time
That’s not true at all. Most of the flavor comes from the marrow and that breaks down at a temperature not at a specific time. Frying wings will absolutely cause the marrow an fats to melt
All of the chicken they are using is so mediocre from top to bottom it really does not matter. People are not eating it for quality of the chicken, they’re eating it for the sauces.
Again you are factually incorrect. There’s a huge difference between wing “meat” (it’s mostly fat) and breast meat (mostly meat). YOU prefer the taste of the sauce which is why you go boneless.