In a recent exposé in the Toronto Star, journalist Ben digs deep into the chicken wing industry, uncovering the 'boneless' chicken wings that have started appearing in pubs and restaurants across North America.

Like a wolf in sheep's clothing, the disingenuous wings are in fact boneless chicken breasts "mangled into three, four, maybe even five reasonable wing facsimiles".  As Rayner writes, the increase in wholesale wing prices "has led to a bizarre situation where, to cut costs, many eating establishments are going to the effort of cutting up prime breast meat in vaguely wing-like shapes, deep-frying the chunks and selling them as "boneless chicken wings" – the culinary equivalent of turning gold into lead."

Long-time wing connoisseurs (and the guys behind hotwings.ca), Dave Taillefer and Michael Wynn, were asked for their insight into the industry.

Reactions were strong. "[A] disgusting farce", says Taillefer, while Wynn goes even further to say "[w]ith the boneless wings, you eat the damn things with a knife and fork, require no napkin and you look like a tool."

Read the full article at http://www.thestar.com/living/food/article/730330--keeping-abreast-of-wings