"chicken wings" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• How much watermelon is in your melon?
• If there's little, fill your head with this watermelon sangria.
• We have on it on good authority that Sesame City has better wings than Buffalo.
• The culinary world isn't filled with Star Trek technobabble -- or is it?
• Reach the blueberry finish line with this bushel of eats.
• Thankfully, this gelatin cheat sheet does not involve Bill Cosby.

Buffalo Wings -- the perfect three bite appetizer for any game, but especially for the Super Bowl. If you're throwing a party at home and don't feel like doing take-out or making them from scratch, there are numerous frozen varieties available, and Slashfood's panel of wing connoisseurs will help you pick the best of the bunch.

Find out which wings caught their attention after the jump.

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!

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