DD>> OTOH - drumsticks are bigger and still inexpensive.
 JG> At the risk of giving the youngen's a high off of impure
 JG> thoughts.... *MOST* drumsticks are not as big as the breast, and I
 JG> tend to find you usually get more meat off the thigh than the
 JG> drumstick.  And, by all  means, if you find a chicken whose wings
 JG> are bigger than its  breast... PLEASE PHOTOGRAPH IT!

I think Dave was referring to wings rather than breasts.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Japanese Chicken Wings
 Categories: Japanese, Chicken, Appetizers, Wings
   Servings:  4

      3 lb Chicken wings
      1 c  Flour
      1    Egg beaten with 1 ts water
      1 c  Oil
           Sauce
      3 tb Low salt soya sauce
      1 c  Sugar
      1 ts Galic powder
      3 tb Water
    1/2 c  White vinegar

  Cut wings into pieces.  Dip in slightly beaten egg, then in flour.  Fry in
  oil until brown and crisp. Put in shallow roasting pan (I use a cookie
  sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for
  approximately 1 hour. Sauce thickens and coats wings.

  Source unknown

MMMMM

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