Asian Boneless Chicken Wings
Wooden Chop Sticks LLC.
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Who we are: Our mission is to provide a sustainable, cost efficient, and a satisfying product.
We are a close knit group of friends who formed a poultry product development company due to our intense passion and appreciation for poultry products.
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Luke Taylor
Luke is currently a junior in Poultry Science Production at Auburn University. He is an active member of The Poultry Science Club and the Auburn University Ducks Unlimited. He enjoys hunting, rodeoing, and helping his father on his Poultry Farm. He hopes to one day take over his fathers broiler farm and be the next generation to the company. Click here to learn more about Luke.
2015-2019
Bachelor's Degree
in Poultry Science
2015-2018
Bachelor's Degree
in Poultry Science
Autumn Hinote
Autumn is currently a senior in Poultry Science Pre Veterinarian at Auburn University. She is an active member of The Poultry Science Club and Sigma Alpha, a professional Agriculture Sorority. She enjoys hunting, fishing, and spending her spare time aiding in animals health through veterinary work. She hopes to continue her education in vet school and obtain her DVM. She plans to work as a veterinarian for small animals, and specialize in Poultry Medicine. Click here to learn more about Autumn
Kent Smith
Kent is a senior graduating in Poultry Science Production at Auburn University. He is an active member of the Poultry Science Club. He enjoys fishing, spending time with his wife, and helping out on the poultry farm any chance he gets. He is graduating in December of 2017 and has accepted a job at JBS in the management training program. Click here to learn more about Kent.
2014-2017
Bachelor's Degree
in Poultry Science
Zach Wilton
Zach is a junior in Poultry Production at Auburn University. He is an active member of the Poultry Science Club. He has spent five years assisting and researching through the Auburn Poultry Research Farm. He enjoys working out, spending time in the outdoors, and working with animals. He plans to work in the corporate office at a Poultry Production company as an HR member. Click here to learn more about Zach.
Chandler Johnson
Chandler is currently a junior in Poultry Science Production at Auburn University. He is an active member of the Poultry Science Club and is a Poultry Science Student Recruiter. He grew up on a hobby farm where his family and him raised goats, chickens, peacocks, and many other animals. He enjoys spending time with animals, and plans to pursue a career in the table egg laying industry. Click here to learn more about Chandler.
2016-2019
Bachelor's Degree
in Poultry Science
2015-2019
Bachelor's Degree
in Poultry Science
Enter Timeline of Our Experience With Pictures Here
Our Process
Blog
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2018-2020
Lawyer
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2017-2018
Internship
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Week 1
This is when the Wooden Chopsticks LLC. was founded. We are a group of friends who formed into a product development group. We were able to decide on a company name, three products to plan to pursue, and the ingredients necessary to cook boneless chicken wings, ground chicken tacos, and an asian Thai noodle dish.
Week 2
This week consisted of constant trial and error. We initially began with the boneless chicken wings. The texture was difficult to conquer. As pictured to the left, we added too much xanthan which resulted in a gooey inside. We then attempted to make the Thai dish. The chicken was stir fried with vegetables. In attempts to save on time, we used the same chicken for the tacos. The wooden chicken breast was so poor in texture that this product was not desirable, and upon adding to noodles and a special homemade sauce, we realized the chickens was just as poorly desirable in the Thai dish. We have come to conclusion that the boneless chicken wings have the most potential.
Week 3
This time period consisted of perfecting the boneless chicken wings. We attempted less xanthan which still resulted in a poorly textured product. We decided to use potato starch as a substitute and this resulted in a nicely textured, uniformed product. We then attempted to perfect the taste. Paprika was as an attempt to add more flavor and change the color. As pictured to the left, it was much different than the original. After asking peers, majority decided they preferred the white meat over the orange. The group then needed to come up with a way to make the product delicious without changing the color of the meat. We decided too use the special sauce from week one to cover on the boneless chicken wings to create an oriental flavored nugget.
Week 5
This is our final week and opportunity to continue to improve our product. We reheated our frozen product at 350 for 8 minutes, and as the product kept it delicious flavor, it lost its desirable texture. We cooked more and repeated the process, however, this time we reheated the boneless chicken wings at 400 for 5 minutes. This resulted in a delicious, moist, and desirable product. We spent time allowing others in the poultry department to test our product and we were reflected with very good reviews. Everyone enjoyed our product and the Wooden Chopsticks feel confident that the boneless chicken wings are ready to present.
Week 4
The students were out for Thanksgiving break this week, so in attempts to use this time to continue to improve our product, we decided to freeze some ready to eat boneless chicken wings to learn how the product would taste after being reheated.
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Meet the Team
Asian Boneless Chicken Wings
