"ChickenWings" news and stories

Hot Food Display, Photo provided by 7-Eleven.

7-Eleven is taking a "big gulp" out of the fast food industry. The convenience store will sell pizza and chicken tenders in 1,400 stores nationwide to offset lagging tobacco sales.

The new hot food program offers items such as whole or by-the-slice four-cheese and pepperoni pizza; chicken tenders; sausage, egg and cheese breakfast quesadillas; hash brown potatoes and three flavors of chicken wings.

The chain will be able to serve the pizzas using high-speed TurboChef ovens, which combine radiant heat, microwave and convection cooking methods to cook foods 12 times faster than the standard oven, the company says.

Margaret Chabris, a spokeswoman for 7-Eleven, told Slashfood Friday that each oven is equipped with a credit-card sized card that automatically programs the method and the cooking time for the various menu items. The ovens cook a 7-Eleven pizza in 90 seconds and the wings in 3 minutes.

Grumpy potato. Photo: banger1977, Flickr

• The Cornell-developed Keuka Gold is the prime potato for Orange County, N.Y.'s seasonal changes, plus an outline of upstate's changing potato ways.
• Pasta gets some historical context and old-world charm with Zanini De Vita and her new "Encyclopedia of Pasta."
• The Minimalist makes Crisp Nori.
• With ballpark menus getting fancier by the day, the classic Cracker Jack remains "a do-not-disturb" item.
• The Temporary Vegetarian makes Sara's Spinach Pie.
• Douro (DOH-roo) is a wine region in Portugal whose vino is equally good whether cheap or expensive.
• The popularity of chicken wings has elevated them to a pricey commodity.
• The British population turned towards pre-processed foods, and no one knew the food crafts, so Alison Parente created the School of Artisan Food.
• Cookbook icon Charlotte Snyder Turgeon passes away at the age of 97.
• Cook's Magazine founder Christopher Kimball writes about the demise of Gourmet.
• A Good Appetite rediscovers calf's liver.
• Jeff Ford's bread in Madison, Wis., makes its mark with "obscure organic grains that he sources locally and grinds himself."
• More love for Jen Yates' "Cake Wrecks."
• Daniel Boulud receives three stars from Michelin.
• Michael Pollan shares the Rules to Eat By.
• Food Stuff finds: strangely flavored cannoli, MIL Kimchi and the best Broadway bites.
• Restaurants: Daniel Boulud's sausage spot, DBGB, dishes "perfectly cooked food," East Village's Luke's Lobster is minimalist, like a "wiener hut" and The Financial District's Cowgirl Seahorse serves up adequate American food and fun.
• New York's openings and closings, calendar and benefits.

Well hello there, giant mountain of chicken wings! Don't you look delicious! These beauties come to us from Derrick (Flickr user dickiesandchucks) and here's what he has to say about them.

I've been smitten with these chicken wings from this hole in the wall place by my house and decided to photograph them to test using a new lens.

We're so glad you did! Thanks for adding them to the pool!

Source

I'm not going to lie to you.

I love greasy, spicy, messy Buffalo wings as much as the next girl, but the operative word in this sentence is "messy." Buffalo wings -- or any type of wings, for that matter -- are messy, with a capital Mr. Clean Magic Eraser, and that's okay if you're sitting at a table in someone else's bar with a stack of wetnaps. However, if you're hosting your own Super Bowl party, some of Frank's Red Hot stain sauce will end up on your couch or carpet. Let's not even talk about how appetizing a pile of chicken bones look on the table.

Boneless wings are the way to go here. You can basically take any recipe for chicken wings, make a slight adjustment for strips of chicken breast, and get a similar taste experience that's just a hell of a lot cleaner. Naturally, my preference is for spicy Buffalo-style boneless wings served with a super thick Blue cheese dip. Celery is just a garnish.

When I peeked into my Inbox yesterday, I saw an email that was promoting a recipe for Spicy Citrus Caramel Chicken Wings that Martha Stewart will be making on her show this Friday. As I read through it, my protective senses were alerted. Martha's recipe is very similar to the Sticky Chicken Wings I shared with everyone yesterday! Though Martha bakes her wings in the oven and I, of course, deep-fried mine, the sauce recipe had similar ingredients and the same technique! Could Martha Stewart have designed her recipe based on my Sticky Wings?! Because, you know, I am sure that Martha Stewart surfs Slashfood and browses recipes (or rather, that she tells her assistants to surf Slashfood).

If you want to make Martha's wings, the recipe is after the jump, but don't tell me about it because it'll hurt my feelings that you picked hers over mine.