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(Fox 2 St. Louis)   First, it was toilet paper. Now, restaurants are dealing with a nationwide chicken wing shortage   (fox2now.com) divider line
    More: Facepalm, Buffalo wings, chicken wings, Chicken, owners of Nuby, Stee Heimsath, chicken wing shortage, D.C, Elliott Davis  
•       •       •

307 clicks; posted to Food » on 23 Apr 2021 at 11:35 AM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



59 Comments     (+0 »)
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2021-04-23 11:23:12 AM  
I've switched to penguin wings.
 
2021-04-23 11:40:46 AM  
Maybe they should stop confining them to those tiny cages. If they let them fly free while they grow they could each grow more wings than just two.

:)
 
2021-04-23 11:43:26 AM  
"We had started stocking up about a month ago a little here and there and we'll just deal with it - if we run out of boneless, we have the option to do bone-in," she said.

...I'm confused.

Surely it should be the other way around, right? This implies that you have access to normal, bone-in chicken wings, and that your supplier used to provide boneless chicken wings (read "bone-in chicken wings that had been deboned, most likely by hand") but can't provide the labor to do so any more.

All I'm reading here is "I run a restaurant that can't debone a chicken wing."
 
2021-04-23 11:45:18 AM  
"The labor in the packing plants, they're having trouble getting workers,"

Exactly. Restaurants exploited cheap packing plant labor to handle some of their prep work. Now that the packing plants can't field people due to COVID-19, the restaurants (gasp!) may have to do their own prep work, or simply take the dish off their menus due to COVID-19, as well.
 
2021-04-23 11:47:02 AM  

FormlessOne: "We had started stocking up about a month ago a little here and there and we'll just deal with it - if we run out of boneless, we have the option to do bone-in," she said.

...I'm confused.

Surely it should be the other way around, right? This implies that you have access to normal, bone-in chicken wings, and that your supplier used to provide boneless chicken wings (read "bone-in chicken wings that had been deboned, most likely by hand") but can't provide the labor to do so any more.

All I'm reading here is "I run a restaurant that can't debone a chicken wing."


More, I run a restaurant, not a chicken processing plant, so I can't afford to pay people to debone wings by hand.

Anyway, didn't we have a chicken wing shortage a few years ago, too?  We seem to have survived that, somewhat.
 
2021-04-23 11:49:50 AM  

FormlessOne: "We had started stocking up about a month ago a little here and there and we'll just deal with it - if we run out of boneless, we have the option to do bone-in," she said.

...I'm confused.

Surely it should be the other way around, right? This implies that you have access to normal, bone-in chicken wings, and that your supplier used to provide boneless chicken wings (read "bone-in chicken wings that had been deboned, most likely by hand") but can't provide the labor to do so any more.

All I'm reading here is "I run a restaurant that can't debone a chicken wing."


nope. boneless "wingz" are just chunks of breast meat (with rib meat added) battered and fried. they are essentially nuggets/small tenders served with wing sauces. no one one earth is commercially selling hand-deboned-chicken-wing-segments....​..

so, this makes it very bizarre they'd run out of "boneless wings" first. you get LOTS of them out of any one chicken, whereas real wings are strictly 2/bird.....
 
2021-04-23 11:54:54 AM  
The toilet paper shortage that was predicted for this spring has not materialized. TP is on sale at great prices right now -- I think they're overstocked.

But then, I'm in Canada. We have the trees.
 
2021-04-23 11:57:48 AM  
"The labor in the packing plants, they're having trouble getting workers," Heimsath said. "Some of it had to do with the uncertainty of last year that they had to cut back on production because they didn't know what was going to happen with the restaurants being closed."

No you idiot, it had to do with exploited workers in chicken processing plants constantly getting covid and dying. People who prepare your food, people who cook your food, people who serve you your food: they're all underpaid and exploited, and they're really not keen on dying so you can get your 10 cent wings one night a week.
 
2021-04-23 12:09:46 PM  

bentheguard: I've switched to penguin wings.


I used to... until I discovered puffin.
 
2021-04-23 12:11:32 PM  
Cauliflower to the rescue.

Fark user imageView Full Size


Fark user imageView Full Size
 
2021-04-23 12:16:33 PM  

Evil Mackerel: Cauliflower to the rescue.

[Fark user image 700x980]

[Fark user image 680x1020]


that looks yum!

let's all be really honest, even a GREAT wing is just a vehicle for sauce. make/use a tasty enough sauce on anything crispy-fried and it'll taste ok
 
2021-04-23 12:22:40 PM  

luna1580: Evil Mackerel: Cauliflower to the rescue.

[Fark user image 700x980]

[Fark user image 680x1020]

that looks yum!

let's all be really honest, even a GREAT wing is just a vehicle for sauce. make/use a tasty enough sauce on anything crispy-fried and it'll taste ok


Very true.

Best Chicken Wings! - 200 Year Old Recipe
 
2021-04-23 12:37:21 PM  

Evil Mackerel: Cauliflower to the rescue.

[Fark user image image 700x980]

[Fark user image image 680x1020]


Those look so much better than the ones I tried to make. Recipe?
 
2021-04-23 12:40:08 PM  

bentheguard: I've switched to penguin wings.


Because nothing is obscureon Fark:

My puny kiwi wings weren't big enough for Delores. Oh no, oh no... she had to have AN ALBATROSS. With great big huge LONG WINGS. He was on hormones. You heard me, read my beak: HORMONES.
 
2021-04-23 1:03:53 PM  
Not sure why it wasn't made more explicit in the article, but the packing plant labor issues are directly tied to a year's suspension of nearly all immigration.  What's the first job in the US of a whole, whole lot of Guatemalans, Somali refugees, Hmong, etc, etc?
 
2021-04-23 1:07:00 PM  

Evil Mackerel: Cauliflower to the rescue.

[Fark user image 700x980]

[Fark user image 680x1020]


Fark user imageView Full Size
 
2021-04-23 1:37:13 PM  
So just double the price like you do every 3 years for a half of chicken wing. If Harold's or Uncle Remus here in Chicago did that to fried wings they'll be out of business within a month.
 
2021-04-23 1:42:04 PM  
Meh. I've had wings a half-dozen times in my life and they're the most overrated food in America. Not worth the effort, most of the time, not done all that well (ie, overcooked).

I'd rather just eat regular chicken. Usually cheaper and better.
 
2021-04-23 1:56:27 PM  
If you want good chicken wings, go to a Chinese takeaway place where they have some of the feather hairs still on them. You can pick up a bottle of scotch from the liquor store next door usually owned by the same family as the restaurant.

If you want great wings at a bar, go to your local Koreatown and get an order with edamame and a half bottle of soju.
 
2021-04-23 2:13:46 PM  

Evil Mackerel: Cauliflower to the rescue.

[Fark user image 700x980]

[Fark user image 680x1020]


I've had some ~ok "buffalo" ones at bars and restaurants around here, but as always, only times I've ever had truly crispetty-crunchetty cauliflower is gobi manchurian (dry) - it's kinda-sorta the general-tsos of the vegetals? (we did try "wet" once and it was perfectly fine but really misses the entire point)

(not my photo, but I'll try to remember one next time we get it)

Fark user imageView Full Size
 
2021-04-23 2:17:43 PM  
We switched at home to drumsticks with the same wing sauce recipe. More meat and WAY cheaper
 
2021-04-23 2:26:55 PM  

Smelly Pirate Hooker: Meh. I've had wings a half-dozen times in my life and they're the most overrated food in America. Not worth the effort, most of the time, not done all that well (ie, overcooked).

I'd rather just eat regular chicken. Usually cheaper and better.


!!!

Unless you show me your papers right now, I'm calling ICE and having you deported.
 
2021-04-23 2:31:42 PM  

luna1580: FormlessOne: "We had started stocking up about a month ago a little here and there and we'll just deal with it - if we run out of boneless, we have the option to do bone-in," she said.

...I'm confused.

Surely it should be the other way around, right? This implies that you have access to normal, bone-in chicken wings, and that your supplier used to provide boneless chicken wings (read "bone-in chicken wings that had been deboned, most likely by hand") but can't provide the labor to do so any more.

All I'm reading here is "I run a restaurant that can't debone a chicken wing."

nope. boneless "wingz" are just chunks of breast meat (with rib meat added) battered and fried. they are essentially nuggets/small tenders served with wing sauces. no one one earth is commercially selling hand-deboned-chicken-wing-segments....​..

so, this makes it very bizarre they'd run out of "boneless wings" first. you get LOTS of them out of any one chicken, whereas real wings are strictly 2/bird.....


takepart.comView Full Size
 
2021-04-23 2:41:15 PM  

SUMMERSN0WS: Evil Mackerel: Cauliflower to the rescue.

[Fark user image image 700x980]

[Fark user image image 680x1020]

Those look so much better than the ones I tried to make. Recipe?


Buffalo Cauliflower - Dinner at the Zoo
 
2021-04-23 3:15:42 PM  

palelizard: [takepart.com image 775x518]


stolen from poltab of all places...

centicken? chickipede?

Fark user imageView Full Size


/either way, looks danged tasty
 
2021-04-23 3:28:03 PM  

luna1580: Evil Mackerel: Cauliflower to the rescue.

[Fark user image 700x980]

[Fark user image 680x1020]

that looks yum!

let's all be really honest, even a GREAT wing is just a vehicle for sauce. make/use a tasty enough sauce on anything crispy-fried and it'll taste ok


That DOES look good!
 
2021-04-23 3:30:15 PM  
It's crazy when you can buy random boneless skinless chicken breasts for a lot less than wings.
 
2021-04-23 3:30:57 PM  

tintar: palelizard: [takepart.com image 775x518]

stolen from poltab of all places...

centicken? chickipede?

[Fark user image 850x637]

/either way, looks danged tasty


It does look familiar.
 
2021-04-23 3:38:17 PM  

eagles95: We switched at home to drumsticks with the same wing sauce recipe. More meat and WAY cheaper


Dis. Dis right hurr. Easier to grill too
 
2021-04-23 4:03:01 PM  

Evil Mackerel: SUMMERSN0WS: Evil Mackerel: Cauliflower to the rescue.

[Fark user image image 700x980]

[Fark user image image 680x1020]

Those look so much better than the ones I tried to make. Recipe?

Buffalo Cauliflower - Dinner at the Zoo


Thanks!
 
2021-04-23 4:17:03 PM  
So wing-lovers are in a FLAP?
*crickets*
Tough crowd.
 
2021-04-23 4:51:47 PM  
Why I suck as a salesperson
Youtube xUA2EzzWAC4
 
2021-04-23 4:53:00 PM  

eagles95: We switched at home to drumsticks with the same wing sauce recipe. More meat and WAY cheaper


They are inching up in price also. 40lb box of quarters use to be $17 a few weeks ago, now the sale price is $22. That's still on the cheap side..
 
2021-04-23 5:19:59 PM  

drjekel_mrhyde: eagles95: We switched at home to drumsticks with the same wing sauce recipe. More meat and WAY cheaper

They are inching up in price also. 40lb box of quarters use to be $17 a few weeks ago, now the sale price is $22. That's still on the cheap side..


God damn I miss competition. $0.99/lb out here usually.

Do you de-spine them and make soup?
 
2021-04-23 5:29:12 PM  

tintar: palelizard: [takepart.com image 775x518]

stolen from poltab of all places...

centicken? chickipede?

[Fark user image 850x637]

/either way, looks danged tasty


Reminds me of this episode of Squidbillies.

Fark user imageView Full Size
 
2021-04-23 5:45:56 PM  
I see I'm not the only one. Thanks for the validation, LOL.
 
2021-04-23 5:48:26 PM  

NINEv2: drjekel_mrhyde: eagles95: We switched at home to drumsticks with the same wing sauce recipe. More meat and WAY cheaper

They are inching up in price also. 40lb box of quarters use to be $17 a few weeks ago, now the sale price is $22. That's still on the cheap side..

God damn I miss competition. $0.99/lb out here usually.

Do you de-spine them and make soup?


Grill them, but since I got a new offset smoker last week, I will be using that
 
2021-04-23 5:49:42 PM  

tintar: palelizard: [takepart.com image 775x518]

stolen from poltab of all places...

centicken? chickipede?

[Fark user image image 850x637]

/either way, looks danged tasty


It's the lechon up top that interests me. On the bottom is lechon manor which I like, but I love the pig.
 
2021-04-23 6:15:03 PM  
I bought a 10lb bag of leg quarters for $4.90 this past week, so I am getting a kick out of this. In fairness however the birds these quarters came from were probably the oldest on the farm. I don't care as I normally use them to make home made stock.

A few months ago I scored a 10 lb. bag for $1.00 (the whole bag not per lb)
 
2021-04-23 6:34:47 PM  

sdd2000: I bought a 10lb bag of leg quarters for $4.90 this past week, so I am getting a kick out of this. In fairness however the birds these quarters came from were probably the oldest on the farm. I don't care as I normally use them to make home made stock.

A few months ago I scored a 10 lb. bag for $1.00 (the whole bag not per lb)


Nice. I don't get them as often as I used to, the wife isn't a huge dark meat fan. But the $0.29/lb sales got me thru college.

And what on earth is the organ stuck right under that spine. Kidneys?
 
2021-04-23 6:35:41 PM  

tintar: palelizard: [takepart.com image 775x518]

stolen from poltab of all places...

centicken? chickipede?

[Fark user image image 850x637]

/either way, looks danged tasty


Seriously dude. Worried.
 
2021-04-23 7:17:51 PM  

NINEv2: tintar: palelizard: [takepart.com image 775x518]

stolen from poltab of all places...

centicken? chickipede?

[Fark user image image 850x637]

/either way, looks danged tasty

Seriously dude. Worried.


hay! I keep telling you, it will be some form of ham that eventually does me in. altho' lechon is pretty farking temptation. and I guess it vaguely counts?
 
2021-04-23 7:21:02 PM  

Evil Mackerel: tintar: palelizard: [takepart.com image 775x518]

stolen from poltab of all places...

centicken? chickipede?

[Fark user image 850x637]

/either way, looks danged tasty

It does look familiar.


ah, was that one yours? I do try to credit, but when I am a pilgrim from gomorrah I am a pilgrim from gomorrah.
 
2021-04-23 11:48:25 PM  

tintar: palelizard: [takepart.com image 775x518]

stolen from poltab of all places...

centicken? chickipede?

[Fark user image image 850x637]

/either way, looks danged tasty


thats (quite obviously) a pig on a spit on the top rung

and a Republican Convention on the bottom rung
 
2021-04-24 12:04:44 AM  

Smelly Pirate Hooker: Meh. I've had wings a half-dozen times in my life and they're the most overrated food in America. Not worth the effort, most of the time, not done all that well (ie, overcooked).

I'd rather just eat regular chicken. Usually cheaper and better.


Big fan of using boneless (or bone in) chicken thigh meat to make "buffalo thighs". Same consistency and flavor as wing meat without the mess.
 
2021-04-24 12:07:28 AM  
I liek those bags of frozen "busted chicken parts" they throw into freeze cases at the end of thee MEAT section by the start of the dairy
 
2021-04-24 12:28:05 AM  

FkYouFkYouFkYou-WhosNext: Big fan of using boneless (or bone in) chicken thigh meat to make "buffalo thighs". Same consistency and flavor as wing meat without the mess.


thighs >>> every other cheekhon-part (well, modulo bishops/parsons nose, lol!*) - full-stop. sure, $5 whole rotisserie from costco/bjs/sams will never stop being a great deal in our lifetime, but for cooking at home dark-meat is seriously The Thing.

*nooooo! als-Kind, one time we were eating homemade fried chicken, and my dad was all, "you know you're eating THE BUTT, right?" I bolted from the table up to my bedroom and would not come down for days lololol.
 
2021-04-24 12:33:44 AM  

NINEv2: sdd2000: I bought a 10lb bag of leg quarters for $4.90 this past week, so I am getting a kick out of this. In fairness however the birds these quarters came from were probably the oldest on the farm. I don't care as I normally use them to make home made stock.

A few months ago I scored a 10 lb. bag for $1.00 (the whole bag not per lb)

Nice. I don't get them as often as I used to, the wife isn't a huge dark meat fan. But the $0.29/lb sales got me thru college.

And what on earth is the organ stuck right under that spine. Kidneys?


Are you talking about the little bit of meat right by where the leg joint meets the spine?  If so, that's called the oyster and it's not an organ, just a very tender piece of meat.
 
2021-04-24 12:52:44 AM  

Farnn: NINEv2: sdd2000: I bought a 10lb bag of leg quarters for $4.90 this past week, so I am getting a kick out of this. In fairness however the birds these quarters came from were probably the oldest on the farm. I don't care as I normally use them to make home made stock.

A few months ago I scored a 10 lb. bag for $1.00 (the whole bag not per lb)

Nice. I don't get them as often as I used to, the wife isn't a huge dark meat fan. But the $0.29/lb sales got me thru college.

And what on earth is the organ stuck right under that spine. Kidneys?

Are you talking about the little bit of meat right by where the leg joint meets the spine?  If so, that's called the oyster and it's not an organ, just a very tender piece of meat.


No no, loves the oyster. I'm talking about the dark purple red nugget along the spine.
 
2021-04-24 1:09:19 AM  

tintar: Evil Mackerel: Cauliflower to the rescue.

[Fark user image 700x980]

[Fark user image 680x1020]

I've had some ~ok "buffalo" ones at bars and restaurants around here, but as always, only times I've ever had truly crispetty-crunchetty cauliflower is gobi manchurian (dry) - it's kinda-sorta the general-tsos of the vegetals? (we did try "wet" once and it was perfectly fine but really misses the entire point)

(not my photo, but I'll try to remember one next time we get it)

[Fark user image image 500x375]


Mmm, gobi! I skipped dinner and now I'm super hungry! That, and chili chicken are my go-to's.
 
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