[SamAdams76]

Growing up, I remember how my mother would rip out the wings and toss them in the trash after removing the roaster from the oven. Same with the gizzards (prior to cooking). But I always went for the drumstick and thighs and left the others to the breast meat. To me, that is still the best part of the chicken. Also, I've gotten really into chicken livers. That's something you can still buy cheap at the butcher shop - chicken livers. Eventually somebody will find a way to get rich off of those.

When going to restaurants, I often order wings as an appetizer but I ask for them to be made dry, with no breading. Also, stay completely away from "boneless" chicken wings. There is no such thing! Basically you are getting heavily processed chicken nuggets.

[woodbutcher1963]

I grew up south of Buffalo. So, they were always big growing up there. I was in a barbeque place here in Nashua a couple weeks back. I ordered buffalo wings. The bartender asked if I wanted them served with RANCH dressing or Blue Cheese. I looked at him like he had just blasphemed. I informed him that Buffalo Wings are ONLY served with BLUE Cheese and preferably Marie’s.

[NorthMountain]

I like chicken livers. I wrap them around a treble hook, on some 10-pound test monofilament, with a little lead sinker, and throw ‘em in the river.

Catfish can’t resist ‘em.

[woodbutcher1963]

Market Basket or Shaws sells boneless thighs. That IMHO is the best part of the chicken. A little BBQ sauce and you are eatin good in the neighborhood