Chicken wings are easy to prepare yet delicious dishes: a party favorite and a crowd-pleaser. Whether you crave moist tenders or crunchy flesh, learning how to cut chicken wings is a critical skill for any cook. The process is simple, but it’s important to know the proper techniques.
To cut your chicken wings the right way, lay the chicken wing flat on your cutting board so the inside part faces up. Use your fingers to locate the joint between the wingtip and wingette and cut through with a sharp knife. Identify a similar joint between the drumette and the wingette and cut through with a sharp knife.
This article will discuss all you need to know about how to cut chicken wings. Read on or get started with preparing your favorite chicken wing recipes.
Table of contents
What you need to cut chicken wings
Tools are as crucial as techniques, especially when it comes to cooking. Below are important tools for cutting chicken wings.
- Sharp chef’s knife
- Cutting board (wooden)
- Paper towels (optional)
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Ensure your chicken wings are fresh and as clean as possible. Store-bought chicken wings are almost always frozen, so plan by letting them thaw overnight in the refrigerator.
Choose a cutting board that is large enough for all the chicken wings. A wooden board will serve you for a long time. The best wood for the cutting board should be durable, water-resistant, and easy to maintain.
A chef’s knife ensures a precise and accurate cut. A good chef’s knife should be sharp enough to cut through any meat or produce. If you don’t know how to use a chef’s knife correctly, you may want to take an introductory knife-skills class.
Drumette vs wingette vs wingtip
The chicken wing comes in three pieces:
- The wingtip: The wingtip is the smallest part of the chicken wing. It’s the tip of the wing towards the end of the chicken wing and connects to the wingette. Most people discard the wingtip as it doesn’t have much meat, but you can cut it up and use it in soup or for stock.
- The wingette: The wingette, also known as flats, is in the middle part of the chicken wing. It’s wide, flat and consists of two parallel bones. The meat on the wingette is a little dark but has a great flavor.
- The drumette: The drumette is the thickest part of the chicken wing and attaches the entire wing to the rest of the chicken body. The drumette is shaped like a drumstick but is much thicker. It’s typically the most flavorful part of the wing and cooks up tender if prepared right.
How to cut chicken wings
There are two known methods to cut chicken wings. You can use either of the following methods.
- Standard cuts
- French cuts
Method 1: standard cuts
The standard cut is the most common chicken-wing cutting technique. To learn how to cut chicken wings using the standard method, follow these steps.
Step 1. Lay the chicken wing flat on your cutting board so the inside part faces up. This step allows you to correctly identify the joint between the wingtip, the wingette, and the drumette.
Step 2. Identify the joint between the wingtip and the wingette. The joint should bend slightly. Use your fingertips to identify the small gap between the two bones.
Step 3. Dislocate the joint between the wingtip and the wingette. Hold the wingtip in one hand and use your other hand to push the bone towards its opposite side. The joint should dislocate by bending the opposite way slightly. Then cut it with a sharp knife.
Step 4. Identify the joint between the wingette and the drumette. Slightly bend the joint and identify a hollow gap between the two bones.
Step 5. Gently snap the joint by pushing the wingette toward its opposite side. It should dislocate as it bends slightly. Then cut through the dislocated joint with a sharp knife, using your other hand. To ensure a precise cut, place one finger on top of your knife and cut through slowly, guiding your blade with your dominant hand.
Method 2: French cuts
French cuts ensure a neat presentation of the chicken wings. The process is the same as the standard cut, except you want to design your drumette and wingette, so part of the bone is exposed to give you a holding point.
For this process, you will only need the drumette and the wingette.
- Prepare your chicken wings following the standard method described above. You can dispose of the wingtip but make sure you keep the wingette and drumette separated.
- Identify the thin bottom of the drumette and use your dominant hand to hold the bigger side of the drumette firmly on your cutting board. Ensure the narrow part is facing away from you.
- Position the knife at a 45-degree angle on top of the thin end of your drumette. Gently allow the blade to slide along the bone as you cut through the chicken wing towards the bigger end. Stop cutting when you arrive towards the center of the drumette and work around the entire piece.
- Push the cut loose meat toward the thicker side of the drumette. By pushing the loose flesh, you expose the bone on the thin end.
- Curl the flesh, so it folds inside the thicker end. Secure the curl in place by pushing it further into the thicker side of the drumette with your fingers.
- Once you finish with the drumette, repeat the same process for your wingette. The results should be two neatly cut drumettes and wingettes with exposed bones for a better grip when you eat the wings.
Chicken wing recipes
A delicious meal isn’t just about what you eat but also how you prepare the food. There are many ways you can prepare chicken wings at home, including baking, frying, grilling and more. Chicken wings can serve as the main dish or as an appetizer for any meal.
Below are some chicken wing recipes you can use to spice up your meal:
Baked chicken wings (60 mins)
Baked chicken wings ensure a crispy yet tender exterior with a moist, juicy interior. A baked wing tastes even better after you coat it in sauces, spices and other seasonings. Monitor your calorie intake while you prepare this dish, given the fact that a plate of baked chicken wings is more than enough for a meal.
Spicy Fried Wings (1hr 40 min)
Pat’s spicy fried chicken wings are the perfect combination of crispy spiced-up chicken paired with savory flavors. This is an excellent recipe for when you’re in the mood for eating something spicy, but it doesn’t overdo it with its unique mix of spices and seasonings that complement each other well.
Sticky and crispy Asian chicken wings (1 hr 40 min)
Infused with Asian flavors, this dish is anything but ordinary. Enjoy the crunchy and sticky exterior, with a tangy and flavorful interior, all in one bite. A savory dish for anyone who wants to experience something new but doesn’t want to settle for anything less than delicious.
FAQs on chicken wings
What’s the difference between buffalo wings and regular chicken wings?
Buffalo wings are a kind of deep-fried chicken wings dripping in a tangy Buffalo sauce. The difference between buffalo wings and regular chicken wings is that buffalo wings entail the small parts of the chicken wings, basically the drumette and the wingette. The chicken wing is the entire section of the chicken wing, which includes the tip.
How to store and reheat chicken wings?
The best way to store your chicken wings is to make sure it stays frozen for a maximum of four days. Preheat the oven to 350 degrees Fahrenheit to reheat the chicken wings, place the fully cooked wings on a lightly greased baking sheet, and bake for eight to 20 minutes. Make sure the internal temperature of the chicken reaches 165 degrees Fahrenheit before you serve it.
What kind of knife do you use to cut chicken wings?
The best knife to use for cutting chicken wings is the chef’s knife. You can also use a boning knife to remove the tendons and separate the wingette from the drumette. A sharp knife gives you the best result when it comes to cutting chicken wings.
Closing
Cutting chicken wings is an art form. There are many different ways to prepare them, and this article covers everything you need to know about how to cut the perfect wing every time. Ensure you have the right tools, including a sharp knife, and follow the steps above to have a plate of delicacies.
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