Cooking Poultry

A class is a group of breeds originating in the same geographical area. The names themselves - American ,Asiatic, Mediterranean, etc. - indicate the region where the breeds originated. There are about 175 varieties of chickens grouped into 12 classes and approximately 60 breeds.

The breeds and varieties of domestic chickens known today are believed to have descended mainly from the Red Jungle Fowl (Gallus bankiva, or Gallus gallus) Todays chickens are Gallus Domesticus.

Breed means a group which possess a given set of physical features, such as body shape, skin color, carriage, and number of toes. Variety is a category of breed and is based on feather color, comb, or presence of a beard and muff. A strain is a group or breeding population within a variety or cross that has been bred and developed by a person or organization to possess certain desirable characteristics.

poultry is another term for domesticated fowl (birds); these are birds used for eggs and food such as chickens and turkeys.
chicken, turkey, duck, goose, pigeon. etc

basically any bird that you would eat
The English word poultry migrated in the mid-14th century from the Old French pouletrie, meaning "domestic fowl", which itself is derived from (O.Fr, late 13th century) poulet, meaning "young fowl".

The term includes, but is not limited to, such domesticated fowl as ducks, geese, chickens, and turkeys.

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yes because once you cut the chicken up and fry it you put it back together because

its dead and plus it HAD MADE A NEW SUBSTANCE!!!

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During frying many thermal decomposition reactions occur - frying is a chemical process.

Chicken wings, like the breast, are white meat. The difference between white meat and dark meat is attributed to the amount of myoglobin in the muscles. Myoglobin is stored in muscles that get exercise, because they need more oxygen. The more exercise a muscle gets, the higher the concentration of myoglobin. Since a modern domesticated chicken is basically flightless, the breast and wings get very little if any activity, so the muscles develop very little myoglobin. Where this really becomes evident is in flying fowl like ducks; the meat is more of a reddish color all over, which is why ducks are basically all dark meat.

Nevertheless, when cooking, wings should be treated like dark meat, not white meat, which can get dry if cooked too long. Wings take well to long cooking times and high heat, just like thighs. Just be careful when grilling or barbecuing, since wings are also one of the fattiest parts of the chicken and tend to create flare-ups on the grill.

Other opinions:

• In fast food restaurants, it is not unusual to order dark meat and get wings. In much of food service, wings are considered dark meat.

• Actually wings should not be treated as dark meat but as white meat they can dry out very easily. The reason they may take longer are the multiple bones in their structure. They should be cooked for a long time at a very low temperature such as 225-250F like your proper smoking temperature, or baked or deep fried at high heat very quickly to seal the outside thus preserving the juices on the inside. This method creates an extremely crisp crust where the slow smoked method creates a wing that is quite a bit more succulent. In addition the white meat of a chicken contains alot less natural internal fat compared to the thigh meat. The myoglobin is responsible for the color difference but it is the fat content that makes the thigh and leg meat retain its moisture for a longer period of time before drying out.