How To Cut Chicken Wings | Greedy Gourmet (2024)

While many recipes call for using whole chicken wings, cutting up chicken wings in advance can make it easier to grill each piece. Separating portions of chicken wings makes it easier to control when cooking. They fit better on the grill, are simpler to move and flip and make for a more finger-food-friendly item when serving at a party or BBQ.

You can buy pre-cut wings, of course, but cutting your own is easy!

Let's dive into the world of chicken wings, a culinary delight that's more than just a bar snack. These wings are made up of three distinct parts: the wingette (also known as the flat), the drumette, and the tip. Each part has its own unique characteristics, making them versatile in the kitchen.

Chicken drumettes
The chicken drumette, a part attached to the chicken breast's main part, is known for its leaner meat. It features a large piece of bone running and some small joints and cartilage at either end. This unique structure gives it a distinct texture and flavor when cooked through the middle.

Chicken wingettes
The middle section of the chicken wing, the wingette, has lots of skin and connective tissue and a richer flavor than the other two parts. Wingette meat comprises tender dark meat and two flat pieces of bone.

Chicken tips
This part of the chicken wing has very little meat and is mostly made up of skin and bone. Many people throw this part of the wing away, but I recommend keeping it. Chicken tips can be used to make stock, especially if you're making a big batch of wings.

You can cook them into stock within a few days or freeze them for later use. You can freeze wing tips for about four months to make stock later.

Store raw chicken wings in the fridge in an airtight container.

Once you've cooked chicken wings, you'll enjoy a feast to remember. If you're cooking a big batch, you'll likely have a few leftovers.

If you do, follow my guide on how to reheat chicken wings to make sure you get that fabulous flavor.

First, brine your chicken wings to ensure they are as tender as possible. Here is a guide on brining chicken wings.

The salt and sugar in the brine solution help to break down the protein. Usually, when you cook chicken wings, the muscles contract and push out moisture. With brining, this happens less, and the meat comes out much juicier!

Brining is not only beneficial during the cooking process, but it also plays a significant role in the reheating process. It prevents the chicken from becoming rubbery and dry, ensuring a delicious meal every time. You can also brine other cuts of chicken; for more details, check out my ultimate guide to brining chicken.

Ingredients

Scale

• 20 chicken wings

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1. Chill the Wings: Start by chilling the chicken wings in the refrigerator. This step firms up the fat and makes the wings easier to handle and cut. If the wings are already refrigerated, ensure they are fully chilled; if not, place them in the refrigerator for at least an hour before cutting.
2. Prepare Your Workspace: Ensure your cutting board is clean and have two containers nearby—one for the parts you plan to keep and another for scraps.
3. Lay the Chicken Wing on the Cutting Board: Carefully place the wing flat on your cutting board, identifying the drumette, the flat, and the tip. Cold wings will be firmer and easier to manage.
4. Separate the Drumette from the Flat: Locate the joint between the drumette and the flat. Bend the wing at this joint to expose it better and make the cutting point more visible. If using kitchen shears, position them at the joint and cut through them with a firm, smooth action to separate the drumette from the flat.
5. Separate the Flat from the Tip: Identify the joint connecting the flat to the tip. Bend the wing to expose this joint, then use your shears or knife to cut through it, separating the flat from the tip.
6. Decide on the Tip: Consider whether to discard or keep the wing tip for making stock. The tips are flavorful but contain little meat.
7. Repeat until done. Now, you can marinate, bring, bake, barbecue, or fry the chicken wings. Happy cooking!

• The chicken wings should weigh around 1.5kg (3lbs).
• Wing Tips: Wing tips are excellent for stocks or broths, so consider saving them if you frequently make soups or stocks.
• Clean as You Go: Keeping your workspace clean prevents cross-contamination.
• Practice Makes Perfect: The more you practice, the quicker and more efficiently you can cut chicken wings.