Boneless wings are not made of the dark meat from wings and are inherently a different product altogether. They are made from dry, relatively flavorless breast meat that needs a lot of help. There are good reasons why the more expensive a restaurant is, the less likely that any kind of chicken meat they serve will be breast meat.
The entire idea here is flavor, not quantity (though I weekly order great all you can eat wings while playing D&D for cheaper than a big mac). The marrow adds a lot of flavor.
I’d guess that you have only ever had absolutely sub par wings. A lot of places will serve wings at the culinary level of Hooters - soggy, over cooked slop.
The issues with this:
I’d guess that you have only ever had absolutely sub par wings. A lot of places will serve wings at the culinary level of Hooters - soggy, over cooked slop.