Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling, among many others, depending on its purpose. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods, while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.
The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. For thousands of years, a number of different kinds of chicken have been eaten across most of the Eastern hemisphere, including capons, pullets, and hens. It was one of the basic ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. In the United States in the 1800s, chicken was more expensive than other meats and it was "sought by the rich because [it is] so costly as to be an uncommon dish." Chicken consumption in the U.S. increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).
Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the U.S. are Cornish and White Rock. Chickens raised specifically for food are called broilers. In the U.S., broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.
Chicken wings are...
Read moreCool and cozy place to grab a quick bite OTG. Their wings are superb tho sometimes have some feathers they don’t go wrong about the spicing/sauce. They also have a mini bar with variety of liquor and other drinks as you may please. Their wait time and delivery isn’t that fast/swift hence if you want a fast pickup, you’d have to call minutes ahead. Their customer service isn’t that great, I feel they have a problem with you anytime you purchase a food. (Their facial expressions is a total put off) but who cares about that anyways. I’m there for my chicken. The location is easy to find. I would recommend you try it out if...
Read moreWonderwing has great wings, no two ways about that. Their barbecue wings are very juicy, and are my go to. Lemon pepper is also a nice addition, however if you're looking for a hot pepper kick there's not much in that, so maybe pick the actual spicy wings. Food aside, the service is fine, not outstanding, but just fine. The atmosphere at the location could be better. The seating is poor and inadequate, and worse still, the environment is riddled with mosquitoes. You're better off sitting in your car to wait if you're picking up, or just calling for delivery. Definitely not ideal for hanging out...
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