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:
Both. There is white meat on the breast sections and dark meat on the drum sticks.
Along with the thigh, legs are definitely considered dark meat.
Chicken is classed as white meat.
In most chickens it is white meat.
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the legs and the wings are dark, the breast is white meat
Chicken legs (drumsticks, thighs) and backs are dark meat. Chicken breasts and wings are white meat.
A chicken drunstick can be dark or white meat.
Chicken legs are considered dark meat due to the activity done by the cicken. Chickens used their legst to do major activities such as running or walking, therefore muscles in their legs make the meat become dark meat.
Breast and wing are considered light or white meat. Thigh and leg are considered dark.
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Oxygen rich, slow muscles are iron-laden red-pigmented myoglobin supplied and therefore dark meat. Legs and thighs are dark meat on a chicken because it uses its legs 95 percent of the time. Fast-contraction muscle fibres' like the breast don't require as much oxygen, therefore lack myoglobin. These use glycogen (a carbohydrate) for fuel. In the absence of myoglobin, the muscles are "white". Chicken breast is white meat. Everything else is dark meat.
You can use either white or dark meat when preparing chicken soup. The dark meat has a little more flavor than the white meat.
eggs,white meat,and dark meat... chicken meat that is.
all fowl have white and dark meat usually the white meat is in the breast and the dark meat is in the legs
yes.
Leg meat of a chicken is dark, not red. Red meat comes from cows.