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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