The meat to bone ratio per wing is dreadful, and they also leave your hands a greasy sticky mess
I agree that the best cuts of meat (on chicken anyways) are the moist fat parts with lots of skin. That way it’s juicy on the inside and crispy on the outside.
But the best cut for me by far is the tail, which you can only appreciate if you roast a whole chicken. It is the crown jewel of the chicken, and it’s only downside is that it’s small enough to eat in one bite. ✨
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