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Chicken Wings

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BUSINESS
July 4, 2012 | By Tiffany Hsu, Los Angeles Times
Delphine at the W Hollywood hotel, known for its raw seafood bar and steaks, recently experimented with a new dish: chicken wings. With a limited-time menu featuring niblets slathered with truffle-laced cheese and other flavorings, the upscale restaurant isn't the only one taking the once-lowbrow bar staple to a new level. At Sunny Spot in Venice, chef Roy Choi placed his What a Jerk Wings next to the whole roasted fish and Two Fisted Cheeseburger. Ludo Lefebvre, known for his love of foie gras and his French culinary pedigree, serves honey garlic-glazed wings from his cult favorite truck.
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SPORTS
November 19, 2013 | By Austin Knoblauch
He might not be a threat to Joey Chestnut or Takeru Kobayashi , but Mississippi State football Coach Dan Mullen has the technique and grace of the world's top competitive eaters. Mullen displayed his gastrointestinal-challenging capabilities during Mississippi State's annual chicken-wing-eating contest Monday at a Buffalo Wild Wings outlet in Starkville, Miss. Mullen, 40, downed 15 chicken wings in three minutes using the very reliable dip-and-strip method. Suffice it to say, he successfully defended his wing-eating title even though he reportedly ate 24 in five minutes last year.
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FOOD
November 4, 2009
  Thai peanut chicken wings Total time: About 1 hour, plus marinating and cooling times Servings: 8 to 10 Marinade Zest of 3 Key limes 1/2 cup Key lime juice 1/4 cup water 1 small onion, chopped 2 cloves garlic 1 teaspoon vanilla extract 1 teaspoon grated ginger 2 teaspoons chipotle powder 1 tablespoon plus 1/2 teaspoon soy sauce ...
BUSINESS
August 26, 2013 | By Tiffany Hsu
The world's biggest burger chain is branching into a new realm of finger food, rolling out chicken Mighty Wings nationally starting Sept. 9. The lightly-breaded, bone-in drummettes and wingettes will come in three-, five- and 10-piece options, the company confirmed Monday. The choice of nine sauces include Chipotle Barbeque Sauce, Creamy Ranch Sauce, Honey, Honey Mustard Sauce, Hot Mustard Sauce, Spicy Buffalo Sauce, Sweet Chili Sauce, Sweet 'N Sour Sauce and Tangy Barbeque Sauce.
BUSINESS
January 22, 2013 | By Tiffany Hsu
Americans are going to chow down on 1.23 billion chicken wings during Super Bowl weekend this year. But there will be fewer wings available and they'll cost more, according to an annual report. The NFL championship game, this year between the San Francisco 49ers and the Baltimore Ravens, is the biggest day of the year for chicken wings, according to the National Chicken Council. This time around, however, there will be 12.3 million fewer wings eaten than last year, or a 1% decline, according to the trade group.
FOOD
June 28, 1990 | ROSE DOSTI, TIMES STAFF WRITER
DEAR SOS: Some time ago you printed a recipe for Buffalo Wings with a dip made with blue cheese that was excellent. I have lost the recipe and wonder if you would print another. --JEANNE DEAR JEANNE: Buffalo chicken wings are said to have been first served in 1964 as an appetizer at Frank and Theresa's Anchor Bar in Buffalo, N. Y. There have since been numerous versions of the original.
NEWS
January 7, 2013 | By Jenn Harris
Certain McDonald's foods have a cult-like following. Some wait all year for the burger chain's seasonal McRib sandwich or Shamrock shake, and people are nuts about Chicken McNuggets, but is there room for another Golden Arches' addiction? McDonald's is in the process of adding Mighty Wings, its version of chicken wings, to the menu. After proving successful in Atlanta, the chain decided to continue testing the wings in Chicago this week, according to an  Associated Press report on ABC.com . The wings could be sold in orders of three, five or 10 pieces, with prices starting around $3, the Christian Science Monitor reported .  No word on whether McDonald's plans to offer the wings as a special, limited-time item or regular feature on the menu.
FOOD
July 25, 1991 | ROSE DOSTI, TIMES STAFF WRITER
DEAR SOS: If you can dig up the recipe for chocolate cheesecake from Old World Restaurant, I will be forever grateful. --JEAN DEAR JEAN: Here's the recipe without too much digging. Old World complied graciously.
NEWS
December 3, 1992 | MIKE SPENCER, Mike Spencer is a member of The Times Orange County Edition staff. and
The holidays mean entertaining, and entertaining means hors d'oeuvres, and hors d'oeuvres mean a lot of fuss and feathers, time and expense. Right? Not necessarily, says Ed Mitchell, executive chef of the Center Club in Costa Mesa. He says you can impress your guests with elegant hors d'oeuvres done both on the cheap and well ahead of time so that you can be an omnipresent host or hostess. His best example: Not one, but two hors d'oeuvres made from a single chicken wing.
FOOD
February 14, 1985 | MINNIE BERNARDINO, Times Staff Writer
Question: Can you please provide the calorie and protein amounts for chicken wings? I am addicted to crisp-fried chicken wings and I would like to know my limits, now that I'm watching my diet. Answer: One chicken wing (fryer-size, about 20 grams) when fried, contains 54 calories and 5.8 grams of protein. Q: The phrase cream cheese, softened, is often used in your recipes. What does it really mean?
NEWS
February 25, 2013 | By Betty Hallock
A new occasional series that explores all things meaty and fatty. Smokey Sundays take place each week (that would be on Sundays) at Amelia Posada and Erika Nakamura's Hollywood butcher shop Lindy & Grundy . Between 4 and 5 p.m., when the store closes,  customers can pick up specialty meats that general manager Melissa Cortina has been smoking since that morning: ribs, turkey legs, sausages and more. Of its nascence, Nakamura says: "It kind of happened on accident. We just started to play around with the smoker.
BUSINESS
January 22, 2013 | By Tiffany Hsu
Americans are going to chow down on 1.23 billion chicken wings during Super Bowl weekend this year. But there will be fewer wings available and they'll cost more, according to an annual report. The NFL championship game, this year between the San Francisco 49ers and the Baltimore Ravens, is the biggest day of the year for chicken wings, according to the National Chicken Council. This time around, however, there will be 12.3 million fewer wings eaten than last year, or a 1% decline, according to the trade group.
NEWS
January 7, 2013 | By Jenn Harris
Certain McDonald's foods have a cult-like following. Some wait all year for the burger chain's seasonal McRib sandwich or Shamrock shake, and people are nuts about Chicken McNuggets, but is there room for another Golden Arches' addiction? McDonald's is in the process of adding Mighty Wings, its version of chicken wings, to the menu. After proving successful in Atlanta, the chain decided to continue testing the wings in Chicago this week, according to an  Associated Press report on ABC.com . The wings could be sold in orders of three, five or 10 pieces, with prices starting around $3, the Christian Science Monitor reported .  No word on whether McDonald's plans to offer the wings as a special, limited-time item or regular feature on the menu.
NEWS
December 19, 2012
Los Angeles Times restaurant critic Jonathan Gold returns Wednesday for his weekly live chat, "Lunchtime With Mr. Gold. " Stop by at noon and bring your questions. He'll answer as many of your dining queries as he can get to in half an hour. So get ready!  Craving Ethiopian food but don't know where to go? Need to know who has the best chicken wings in Los Angeles? Need a recommendation for Thai?  Have more culinary questions? Gold's your man. Jonathan Gold pancake quiz Come back here Wednesday at noon.
NEWS
December 13, 2012 | By Betty Hallock
Heard of cola chicken? China has. It's a popular dish in the huge nation, where Pepsi soda and Lay's potato chips have introduced Pepsi-chicken chips. That's right -- chips made to taste like Pepsi and chicken. Together. Cola chicken is chicken wings stir-fried in a wok with a caramelized sauce of cola, soy sauce and other seasonings. In L.A., you can find the dish at dim sum palace Elite.  PepsiCo came up with the idea during a brainstorming session among its marketing and R&D teams and its Shanghai ad agency, according to AdAge.
FOOD
December 1, 2012 | By Jonathan Gold, Los Angeles Times Restaurant Critic
Let's say that a correspondent has asked if you have been to the new Wuhan restaurant in San Gabriel, and let's say that you answer him, to save face, with the Internet equivalent of a smile and a nod. It is easy enough to find this restaurant - a quick Google search turns up a Facebook page, a post on a friend's blog and a Chowhound post by your correspondent, the San Gabriel Valley spicy-food maven Jim Thurman, whom I suspect has been the first customer...
CALIFORNIA | LOCAL
July 7, 1988 | DAVID NELSON
Living in a land of newcomers, as we do here in San Diego County, we may encounter certain challenges when we innocently raise knife and fork and look to soothe the inner person. Because so many of us came from elsewhere, there are virtually no fixed culinary traditions here. People who live out their lives in less transient towns have an easier time of it.
NATIONAL
February 4, 2006 | David Zucchino, Times Staff Writer
It was 8 a.m. Breakfast was served: several hundred pounds of congealed chicken wings. Tepid. With mild sauce. About two dozen hungry men attacked the wings -- tearing at the meat, their faces smeared with orange sauce. Perfumed young women wearing almost nothing kept the wings coming, bending low with paper plates. Nearly 20,000 people cheered the spectacle, having paid $5 each for the privilege.
NEWS
November 27, 2012 | By Noelle Carter
I'm often asked by new Test Kitchen interns why we keep our oils in the refrigerator. We refrigerate our oils to keep them fresh and from going bad. Because of their high fat content, oils can go rancid quickly when left at room temperature or exposed to light. Refrigerating them extends their shelf life. It's a great tip, especially when you're trying to figure how to store that expensive olive oil you bought to use just on special occasions. If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com . ALSO: Apples 101 ... and 52 recipes Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at noelle.carter@latimes.com.
BUSINESS
September 17, 2012 | By Tiffany Hsu
Fervent fans of the McDonald's McRib will have to wait past October and November, when the cult favorite usually emerges, until late December, according to a leaked memo. The sauce-slathered pork sandwich was originally set to be launched from Oct. 22 through Nov. 11, according to a memo from the McDonald's Operators National Advertising Fund, obtained by Ad Age . Instead, the popular, limited-time product will appear during the holiday season along with a bigger advertising push that emphasizes its “high-quality pork” and “unique taste,” according to Ad Age. The delayed campaign is a strategy by the burger giant to parlay the McRib's fanatical fan base into a year-end sales surge.
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