I've now been taught to rip right into the gristly bits. That cartilage cap on the end of a chicken leg is nice and crunchy. The tips of chicken wings are great

I've now been taught to rip right into the gristly bits. That cartilage cap on the end of a chicken leg is nice and crunchy. The tips of chicken wings are great when they're crisped. But yeah, I was also taught to kind of navigate around those. The weird thing is, my mom was from Pennsylvania German culture and had been raised to eat all kinds of off cuts. So in theory, I should have learned from her. I guess my family got caught up in some kind of wider American zeitgeist about food (probably the same one that foisted Red Delicious apples and white eggs on us).