The goal: Make chicken wings for the Superbowl
What we had to work with: A whole chicken, grown in our back yard (note: one chicken has only two wings)
Last year’s superbowl left me with one major question: what are “boneless” chicken wings? Is there really some machine out there removing bones from this boney extremity? Or was this just some other piece of the bird, slathered in sauce and broiled? Though I still don’t know the answer to these questions, I did discover that all parts of a chicken are delicious when covered in barbecue or buffalo sauce and charred in the broiler. It’s also much cheaper to cook with whole chickens, rather than buying choice pieces of meat wrapped up neatly at the grocery store. Here’s how we did it:
Step One: Online Research
We raised meat birds this summer, and have 25 waiting to be eaten in our freezer. Despite this fact, I’ve never cut up a raw chicken. Luckily, there are thousands of videos on YouTube demonstrating this feat in about three minutes. I chose the top hit “How to… cut up a whole raw chicken.” After watching, I went to the kitchen murmuring, “One: legs, two: breasts, three: wings, four: thighs.”
Step Two: Dissect the Bird
Cutting up the chicken was surprisingly simple. First I pulled the legs away from the body and cut at the joint. Next I sliced the skin down the center of the chest. This allowed me to cut along the rib cage, removing each breast from the skeleton. The third step was to cut the wings off the breasts. Finally, I broke a second joint and cut, separating the thigh from the leg. I tried to keep the skin on the dark meat to add flavor and crispiness to the final product. After cutting the breasts into smaller tenders, we were ready for the next step!
Step Three: Baste and Broil
We covered half the raw meat in Buffalo Sauce and the other half in Barbecue sauce. Pieces were then laid down one layer deep in shallow baking dishes and put in the oven at 400 degrees. After 15 minutes, we drained the liquids that had accumulated into cups (we wanted the meat to roast, not steam). We microwaved these juices later and used them like gravy on the final product. We then used the broiler to char the meat, checking on it every 5-10 minutes and turning and re-coating with sauce as necessary.
Blue Cheese Sauce Recipe
I simply crumbled 1/2 cup blue cheese into 1 cup plain yogurt and stirred. This lower fat and cheesier sauce was deliciously flavorful and was great with the spicy buffalo chicken and celery sticks.
Thanks to the chicken who provided us with this meal. We hope you enjoyed your summer in the back yard!