Boneless wings, also known as chicken tenders or chicken strips, have become a popular menu item at many restaurants and bars. However, there is an ongoing debate about whether these breaded chunks of boneless chicken should rightfully be called “wings.” After all, they are missing the essential anatomical feature that defines a wing – the bone. This raises the question: What makes a boneless wing a wing, besides the name?
The origin of boneless wings
The history of boneless wings can be traced back to 1957, when the Anchor Bar in Buffalo, New York first invented the Buffalo wing. The owners deep-fried chicken wings and tossed them in a spicy sauce made with butter and hot sauce. The tasty snack gained popularity, and Buffalo wings became a hit across the country. Fast forward a few decades, and restaurants started offering a boneless version for customers who didn’t want to bother with bones. By removing the bone and using breast meat instead of drumettes and flats, restaurants created the boneless wing. The new menu item captured the flavor and concept of Buffalo wings without the mess and hassle of bones. The name “boneless wings” was clever marketing, allowing restaurants to capitalize on the rising popularity of Buffalo wings. The boneless alternatives allowed them to offer a similar product to meet customer demands.
How boneless wings are made
Boneless wings are made from chicken tenderloins or breast meat that is sliced into strips or bite-sized chunks. The meat is breaded or battered, then deep-fried or baked until crispy on the outside. Typical breading includes flour, eggs, milk, and seasoning. After cooking, the boneless wings are coated in a sauce like Buffalo, barbecue, teriyaki, honey mustard, ranch, etc. The sauces lend flavor and make them more interesting than plain fried chicken strips. While the preparation method is different from traditional bone-in wings, the idea of deep-frying and saucing chicken pieces is copied. Restaurants can easily make batches of boneless wings ahead of time and toss them in sauce to order, allowing for quick service.
Why customers order boneless wings
There are several reasons why customers may prefer boneless wings over bone-in wings:
- Less messy – Without bones, boneless wings are easier to eat as finger food. There’s no need to dissect wings and get your hands dirty.
- More meat – Boneless wings are made from breast meat and tenders so you can eat more chicken without dealing with smaller drumettes and flats.
- Kid-friendly – Children may have an easier time eating boneless wings compared to maneuvering around bones.
- Convenience – Restaurants can prepare boneless wings in advance. They also provide an easier-to-eat option if customers are on the go.
- Price – Some restaurants charge less for boneless wings than traditional bone-in wings.
- Dietary restrictions – Customers who avoid meat on the bone for religious, health or personal reasons may prefer boneless wings.
How boneless wings compare to bone-in wings nutritionally
Since boneless wings come from the chicken breast while bone-in wings come from the drumettes and flats, there are some slight differences in their nutritional information:
| Nutrition Facts | Boneless Wings (3 oz) | Bone-in Wings (3 oz) |
|---|---|---|
| Calories | 220 | 185 |
| Fat | 12 g | 11 g |
| Protein | 21 g | 15 g |
In general, boneless wings have a bit more protein and calories compared to bone-in wings. However, the overall fat content is similar. Keep in mind that sauces and cooking methods impact the nutrition numbers. Fried boneless wings drenched in creamy ranch will have a different nutritional profile than grilled wings with a vinegar hot sauce.
How flavor compares between boneless and bone-in
Since boneless wings come from the blander breast meat, they tend to absorb sauce and seasoning better than bone-in wings. The batter also provides surface area for sauce adhesion. Boneless wings often have a crunchier exterior as well. However, some people argue that bone-in wings have more pronounced chicken flavor. The skin on drumettes and flats also crisps up nicely when fried. Ultimately, preferences come down to an individual’s tastes. Restaurants typically toss both boneless and bone-in wings in the same signature sauces to equalize the flavor profile. Sauce can mask subtle differences between the two.
Other chicken dishes mistakenly called wings
In addition to boneless wings, restaurants sometimes take creative license with other chicken items:
- Chicken nuggets – Ground and shaped chicken with a breaded exterior. Often made from breast meat like boneless wings.
- Popcorn chicken – Bite-sized pieces of breaded and fried chicken breast.
- Chicken patties – Chicken breast formed into a flattened patty shape and breaded.
- Chicken tenders – Long strips of breast meat breaded or battered and fried.
- Chicken wings drumettes – The meatier upper section of the wing.
While these chicken products are perfectly fine menu items, some argue that calling them “wings” is misleading. Chicken nuggets share similarities with boneless wings in terms of preparation. However, fundamentally, they contain ground chicken instead of solid cuts. The other products are made from chicken breast rather than drumettes or flats. Only drumettes and flats can technically be considered true wings on a chicken.
What makes a wing a wing? The case for bones
This brings us to the heart of the debate – what anatomically makes a chicken wing a wing? Traditionalists argue that the presence of bones, specifically the drumette, is essential. The wing of a chicken or other bird refers to the entire upper limb. This consists of three segments:
- Humerus – The upper bone connecting the wing to the body. This corresponds to the drumette.
- Radius and ulna – The two long bones running from the “elbow” to the “wrist.” The flats contain these bones.
- Carpometacarpus – The bones analogous to the palm in humans. Often called the tip and discarded while eating.
Removing the drumette removes the core structural element of a wing. When the humerus bone is gone, there is an argument to be made that it can no longer be considered an intact chicken wing. The tendons and ligaments in a bone-in wing also help provide flavor and a pleasant, chewy texture when cooked properly.
The case against bones
On the other side of the debate, some contend that the essence of a chicken wing lies not in the bone but the meat, skin, and sauce. A boneless wing still contains tender chicken breast or tenderloin meat coated in crispy breading or batter. When paired with the appropriate sauce, it offers the same flavors and overall eating experience. Additionally, the shape and structure is still similar to drumettes and flats. Since the concept of chicken wings as a dish traces back to sauced and fried wings, some believe the cooking method matters most. A chicken strip transforms into a “wing” when it gets dipped in Buffalo sauce. Bones may play a minor role compared to flavors.
How different cultures and countries view wings
Perspectives on what defines a true chicken wing vary by culture and geographic region:
| Country | View on Boneless Wings |
|---|---|
| United States | Accepted as wings by most. Very popular appetizer. |
| United Kingdom | Not generally considered real wings. |
| Brazil | Boneless wings sometimes called “little wings” but viewed as separate dish. |
| Philippines | Tends to favor bone-in for authenticity but accepts boneless as valid. |
| Australia | Prefers bone-in wings but boneless considered a trendy twist. |
In the U.S., boneless wings have taken hold on menus and in home cooking, becoming popular appetizers and pub food. Other countries lean more toward bone-in wings as the default but appreciate boneless as an option. Regional preferences have shaped perspectives on what qualifies as an authentic wing.
Should the name be changed?
Given the debate over boneless wings, a reasonable argument can be made for renaming them to better reflect the different cut of chicken. Potential alternative names could include:
- Chicken strips or tenders
- Saucy nuggets or bits
- Boneless chicken wings
- Wingettes
- Faux wings
Adding a qualifying term like “boneless” helps differentiate them from traditional wings for customers. Names like saucy nuggets and faux wings also indicate that they are an imitation of true bone-in wings. On the other hand, chicken strips with sauce already have an identity. Coming up with entirely new names is challenging. Ultimately, restaurants and food brands opt to go with “boneless wings” because it’s easy to understand and has brand recognition. The priority is conveying the concept over anatomical accuracy.
Conclusion
The debate over what makes a boneless wing a “wing” has arguments on both sides but no definitive answer. Traditionalists consider the anatomical drumette bone essential to calling something a wing. Others focus more on the taste, texture, cooking method, and sauce. Given the popularity of boneless wings on menus, they are here to stay regardless of the name. The bottom line is they provide an enjoyable eating experience with flavors reminiscent of Buffalo wings. Whether they can technically be considered wings or are simplychicken strips in disguise doesn’t change how they taste. Boneless or not, fried chicken dipped in sauce has widespread appeal. So while the name may be misleading, most diners aren’t concerned about the semantics of what makes a wing a wing. When it comes down to eating, boneless or bone-in, all that really matters is enjoying the sauce-coated crispy chicken flavor.