A chicken wingding is a type of chicken wing preparation that is breaded and deep fried. Chicken wingdings are a popular appetizer or snack food, especially in sports bars and pubs. The name “wingding” comes from taking chicken wings, cutting them into smaller pieces or “dinging” them, breading and frying them. Let’s take a closer look at what defines a chicken wingding.
What cuts of chicken are used for wingdings
Chicken wingdings are made from the wings of a chicken. The wings are separated into three segments – the drumette, the flat/middle segment, and the wing tip. For chicken wingdings, the drumette and middle segment are used. The wing tip is usually too small and bony to use.
To prepare chicken wingdings:
- The wing is separated into the drumette and middle segment by cutting through the joint.
- The drumette and middle segment are cut into smaller pieces, usually two or three per segment. These smaller wing segments are the “wingdings.”
- The wing tips are discarded.
Cutting the drumette and middle wing segments into smaller pieces allows for easier eating. The drumette contains a single bone while the middle segment contains two. Cutting them into wingdings gives each piece a more manageable single bone.
How are chicken wingdings prepared and cooked?
Once the wings are portioned, chicken wingdings go through a breading and frying process to achieve their signature crispy texture:
- The wing pieces are seasoned, often with salt, pepper, and other dried herbs and spices.
- The wings are dredged in flour to lightly coat them. This helps the batter stick to the wings.
- The floured wings are dipped into a wet batter. The batter usually consists of eggs, milk or buttermilk, flour, baking powder, and seasonings.
- The battered wings are coated in a breadcrumb mixture which provides a crispy crunchy exterior after frying.
- The breaded wings are deep fried in oil, usually peanut or vegetable oil, at 350°F until golden brown and cooked through, about 10-15 minutes.
- The fried chicken wingdings are drained on paper towels and served hot.
The frying process results in chicken wingdings that are crispy and crunchy on the outside with juicy, tender chicken on the inside. The breading seals in the juices and flavors.
What are the different wingding flavors and sauces?
Chicken wingdings are versatile in terms of flavors. Some of the most popular wingding preparations include:
- Buffalo wingdings – The classic! Tossed in a spicy cayenne pepper hot sauce and served with blue cheese dressing.
- BBQ wingdings – Tossed in a sweet and tangy barbecue sauce.
- Teriyaki wingdings – Tossed in a teriyaki sauce with ginger and garlic.
- Jerk wingdings – Seasoned with a spicy jerk spice blend before frying.
- Garlic Parmesan wingdings – Tossed in garlic butter and parmesan cheese.
- Honey Sriracha wingdings – Glazed with a blend of sweet honey and spicy sriracha.
- Lemon Pepper wingdings – Seasoned with zesty lemon pepper seasoning.
The sauces and seasonings complement the fried crispness of the wings. Tossing the fried wingdings in sauce helps the flavors penetrate the crunchy exterior. Wingdings are often served with dipping sauces like ranch, blue cheese and barbecue sauce for even more flavor.
Why are chicken wingdings a popular appetizer?
There are several reasons why chicken wingdings make a great appetizer:
- They can be eaten easily with your hands, no utensils required.
- The boneless pieces are easy to pick up and dip into sauce.
- They come in manageable bite-sized portions perfect for snacking and sharing.
- The variety of flavors allows each person to enjoy their preferred taste.
- Crispy fried chicken wings have a fun and casual vibe perfect for gatherings.
- Chicken wings are affordable and budget-friendly.
- They are easy to make large batches for a crowd.
Chicken wingdings have become a sports bar staple because they check all the boxes for great shareable bar food – tasty, crispy, saucy, affordable, and easy to eat. Fans also enjoy snacking on wingdings while watching the game. The versatile flavors and encouraging eat-with-your-hands experience make wingdings a go-to appetizer for many occasions.
Nutritional value of chicken wingdings
Here is the nutritional value for 6 breaded chicken wingdings (about 142g):
| Nutrient | Amount |
|---|---|
| Calories | 690 |
| Fat | 44g |
| Saturated Fat | 7g |
| Trans Fat | 0.4g |
| Cholesterol | 145mg |
| Sodium | 730mg |
| Carbohydrates | 34g |
| Fiber | 1g |
| Sugar | 0g |
| Protein | 27g |
Key points about the nutrition of chicken wingdings:
- They are high in calories, fat, and sodium since they are deep fried and commonly sauced.
- Most of the fat is from the deep frying oil and skin.
- They contain a good amount of cholesterol and saturated fat per serving.
- They are a source of protein with over 25g per serving.
- Carbs come mostly from the bready coating.
- They contain very little fiber or sugar.
Chicken wingdings make a tasty appetizer but are high in fat, sodium, and cholesterol. Enjoy them in moderation as part of an overall balanced diet. Remove the skin or use an air fryer to reduce fat and calories.
Food safety tips for chicken wingdings
When handling and cooking chicken wingdings, follow these food safety guidelines:
- Wash hands and surfaces after working with raw chicken.
- Avoid cross contamination by keeping raw wingdings separate from cooked foods.
- Thaw frozen wings in the refrigerator, not at room temperature.
- Marinate wings in the refrigerator.
- Cook wings at a high enough heat to an internal temperature of 165°F to kill bacteria.
- Hot wingdings should be kept at 140°F or above prior to serving.
- Refrigerate leftovers within 2 hours and reheat fully to 165°F.
- Discard wings left at room temperature longer than 2 hours.
Proper handling and cooking will destroy any harmful bacteria present in raw chicken. Be diligent to fully cook wings and prevent cross contamination for food safety.
How to store and reheat leftover chicken wingdings
For best quality and food safety, properly store and reheat leftover breaded wingdings:
- Storage: Place cooked wingdings in an airtight container in the refrigerator. They will keep for 3-4 days. The breading may soften over time.
- Freezing: For longer storage, freeze cooked wingdings in freezer bags or airtight containers up to 2-3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat wingdings in the oven at 350°F until hot, about 15-20 minutes. Microwaving may make the breading soggy. Reheat wings to an internal temperature of 165°F.
- Crisping: To restore crispy texture, place thawed or refrigerated wings on a baking sheet and bake at 425°F for 5-10 minutes before saucing and serving.
With proper refrigeration, chicken wingdings keep well for several days. Reheating in the oven helps maintain quality. Follow food safety guidelines when storing leftovers.
Tips for the best homemade chicken wingdings
Making juicy, crispy chicken wingdings at home is easy with these helpful tips:
- Pat wings dry before breading to help the coating stick.
- Let the breaded wings rest 5-10 minutes before frying so the coating adheres.
- Fry wings in batches to maintain oil temperature and prevent sticking.
- Use a thermometer to ensure oil is between 350-375°F for crispy wings.
- Toss fried wings while still hot in sauce to maximize flavor absorption.
- Double fry wings for extra crunch by frying once at 325°F then again at 350°F.
- For baked wings, coat with a little oil or cooking spray for crispy skin.
- Make extra sauce to allow for tossing and dipping.
With high heat oil, a crispy well-adhered coating, and saucy flavors, you can create the perfect chicken wingdings at home. Now get ready for game day and start frying!
History of the chicken wingding
Chicken wings were originally considered waste products and often discarded. But the story of the humble chicken wingding begins in 1964 at the Anchor Bar in Buffalo, New York where wings were transformed into the now famous Buffalo chicken wings.
Key events in the history of chicken wingdings:
- 1964 – Teressa Bellissimo of Buffalo’s Anchor Bar fries up chicken wings as a late-night snack, tosses them in hot sauce, and serves them with blue cheese dressing. The Buffalo wing is born!
- 1970s – The Buffalo wing gains popularity in Buffalo-area bars and restaurants.
- 1977 – The first National Buffalo Wing Festival is held in Buffalo to celebrate the wing.
- 1980s – Buffalo wings become a staple on sports bar menus and spread across the U.S.
- 1990s – Various flavored wingdings like BBQ, teriyaki, and garlic Parmesan emerge.
- 2000s – The chicken wingding explodes in popularity with demand increasing for boneless wings and wing segments.
Over the decades, chicken wingdings have become a full-fledged American culinary icon. They started as scrap parts but are now one of the most in-demand appetizers and bar snacks nationwide thanks to their fun, shareable nature and bold flavors.
Chicken wingding fun facts
- National Chicken Wing Day is July 29th, established in 1977 in Buffalo, NY.
- Over 27 billion chicken wings are consumed by Americans per year.
- An estimated 1.42 billion wings are eaten during Super Bowl weekend alone.
- Flavors of wingdings available at Wingstop restaurants include Atomic, Cajun, Hawaiian, Hickory Smoked BBQ, Mango Habanero, and Garlic Parmesan.
- The Anchor Bar in Buffalo, NY where Buffalo wings originated is still in operation and averages over 5,000 orders of wings per day.
- Competitive eaters can down over 400 wings in 12 minutes.
- The town of Wing, North Dakota hosts a yearly Wing Ding celebration in honor of chicken wings.
- McDonald’s Mighty Wings and KFC Hot Wings were introduced as bone-in wing menu items in 2013-2014.
From sports bar snack to American phenomenon, the beloved chicken wingding has cemented its place in culinary pop culture. Fans can’t get enough of its crispy fried fun in endless mouthwatering flavors.
Conclusion
The chicken wingding is an American classic that has developed a cult-like following over the years. Taking wing segments, breading and frying them, then tossing in creative sauces results in a fun, shareable appetizer perfect for game day or anytime. Wingdings have come a long way from scrap parts to one of the most in-demand bar foods nationwide. Their popularity stems not just from the crispy, saucy flavors but the communal experience of eating wings with your hands and dipping in multiple sauces. Chicken wingdings have become icons of American cuisine thanks to their scrumptiousness and fun, casual spirit.