Chicken Wings Are the Tastiest Broth Imaginable
Cold weather calls for soup, and chicken broth is the basis of many soothing recipes. To keep your dish as rich and delicious as possible, you need to get the wings.
As The Kitchn explains in the article below, it’s the connective tissue and collagen in chicken wings that make them ideal for broth:
The three joints of the chicken wing are filled with cartilage and therefore collagen. When boiled, this cartilage releases collagen, which in turn becomes gelatin and gives a broth body. Often broths and broths rich in gelatin thicken as they cool and become jelly-like. The skin of the wings also contains a fair amount of fat, which gives a significant flavor to an already rich broth.
Using “perfectly good wings” for something like broth may seem a bit of a waste, but I’d say juicy, tasty broth can be quite magical, especially during this colder season. You can mix them with other chicken portions, or use them separately to make broth with wings only. Raw foods are fine, but roast them first if you want to enhance the flavor of the broth. (Just try not to pour water on Frank or cover them with a scarf before they go into the pot.)