Wing Prep – cut the flappers, not your fingers
How to properly cut Chicken Wings
Or, how to break down a chicken wing without chopping off your fingers.
A full chicken wing is from a young chicken aged 6-8 weeks. The wing can be broken down into three parts, the Wing Drumette, the Winglette, and the smaller wing tip. These are more commonly, referred to as the drum and wing. In Syracuse , NY, the drum has been referred to as the drummie, the stem, and the runner, while the wing has been referred to as the flat, flapper, skateboard, and by a few in Buffalo, the clothespin. These are all wild names, so for clarity, we will henceforth refer to them by their colloquial name, Drum and Wing.
According to my internet research (and first hand experience eating wings), I can confidently say that chicken wings are categorized under “white meat“. This is due to the amount of myoglobin contained in the muscular tissue. Wings are from fairly young chickens, and as such they have not had much exercise of these muscles, resulting in small but tasty little wings. If you are looking for darker meat, perhaps consider a trip to Iceland and try your hand at puffin poaching.
Tools / Weapons of Culinary Construction:
- Cutting board or knife-safe surface.
- Medium or Large flat blade knife, sharpened.
- Bowl, plate, or container for cut wings.
Procedure:
Prepare by organizing work area, sharpening a knife, and cleaning the cutting board and knife.
- Remove one full chicken wing from package.
- Stretch slightly and place knife at the inside edge of the flexible joint. Keep fingers well away from the blade.
- Work the knife into the cartilage with a slicing motion
- If you are starting to cut into bone, the knife will make a crunchy sound and will catch- try again.
- If you are cutting into cartilage, the knife should feel smooth with minimal resistance.
- Once you have found the cartilage, press down on the knife and finish the slice. Place wing and drum in bowl or plate
- Repeat for the other 2 joints, discarding the tip.
Of course, Do as I say, Not as I do, and cut the wings at the joint, so as to avoid the bones. Of course, cutting the bones is no issue, it just looks nicer.
For those who dislike bones, perhaps you might like to try this method, as described by Takuo and Lech of the food and science division of the Canadian Department of Agriculture.
Take your wings and get cooking. Might I recommend Grilling or Baking?
Frequently Asked Questions
Where exactly do you cut a chicken wing?
Cut at the joints, not through the bone. Stretch the wing slightly, set the knife at the inside edge of the flexible joint, and work it into the cartilage with a slicing motion. If the knife crunches and catches, you've hit bone, so back off and try again. Cartilage should feel smooth, with very little resistance.
What are the parts of a chicken wing called?
A whole wing breaks down into three parts: the drumette, the wingette, and the small wing tip. They're more commonly called the drum and the wing (or flat), and you'll hear nicknames like drummie, stem, flapper and even clothespin. Here we just say drum and wing, and the tip is the piece we discard.
What tools do I need to cut chicken wings safely?
Just a cutting board or other knife-safe surface, a sharpened medium or large flat-blade knife, and a bowl or plate for the cut pieces. Set up your work area and clean the board and knife before you start. Most importantly, keep your fingers well away from the blade as you slice. And if you do cut through a bone, it's no big deal: cutting at the joint just looks nicer.
How should I cook the wings once they're cut?
We recommend grilling or baking. For an easy oven method, try our Crispy Baked Wings, or if you have an air fryer, check out our air fryer wing guide. Whichever way you go, cook them until they reach 165°F (74°C) inside.
