The meat to bone ratio per wing is dreadful, and they also leave your hands a greasy sticky mess
This may be my poverty speaking but have you tried “off cut” recipes? I had a bunch of chicken feet growing up in Hubei and I insist it’s the most underrated part of the chicken. If you cook it right. I can’t imagine it’s in high demand in the west and therefore expensive. My grandmother’s stir fried giblets are also to die for.
I worked at a ramen shop and I would fish out the chicken feet from the giant pots of broth, fry them and sauce them and it was such a treat.
So, I’ve always wondered since I had chickens when I was a kid and they had pretty gross feet. Anyway, what about the feet skin and the bones? Watching Li Zuqi, they appear pretty clean.
