Chicken wings are a crowd-pleasing appetizer that is easy to prepare. But before you can make them into your favorite recipe, you’ll need to learn how to cut them up into drumettes, wingettes, and tips.
It’s actually very simple to do, and it only takes a few minutes to break down a whole chicken wing into usable parts. This is an important skill to know, especially for game day gatherings or casual backyard cookouts.
Drumette
A drumette is the meatiest and largest portion of a chicken wing. It’s shaped like a miniature drumstick with one large bone running up the middle.
They’re often fried, but can also be baked or cooked with a sauce.
To cut a drumette, hold the wing in both hands and slightly bend it back until you hear a crack. This forces the joint apart and makes cutting easier.
Afterwards, place the wing on a cutting board and use your fingertip to find the first ridge between the drumette and the wingette portions. Position your knife right between the exposed joints and cut through the joint to separate both parts.
The wingette section (also known as the flat) is thinner than the drumette and has two narrow bones running through it. While they have less meat, they crisp up more than drumettes and are a great option for crispy wings recipes.
Wingette
Chicken wings are a popular party appetizer and a delicious way to eat protein. However, they can be tricky to prepare if you don’t know how to cut them properly.
When cutting chicken wings, it’s important to learn how to separate the parts into three distinct sections – drumette, wingette, and wing tip. By doing so, you’ll be able to add more pieces of chicken to your recipes.
In order to do this, you’ll need a sharp knife and a little practice. First, flip over the whole wing so that it’s skin side down and locate the joint.
Use your fingers to feel for the ridge between the drumette and wingette portions of the wing. Once you have found it, place the sharp knife just besides it and parallel to the long axis of the drumette.
Then, cut through this ridge – it should slide easily through with minimal resistance. Repeat with the wingette and wing tip.
Wing Tip
Wings are a great source of protein and can be enjoyed in a variety of ways. They are also very easy to prepare and can be a delicious addition to any meal. You can buy chicken wings cut up at the grocery store but it’s much more cost effective to cut your own. To do this, all you need is a good knife and a cutting board.
The wing tip is the most obvious part of a wing and it is not surprising that they are used to mount a variety of items, from navigation lights and anti-collision strobe lights to hose/drogue systems and handholds for flying aerobatics. The wingtip is also the most likely to be seen during an airshow, as it can help highlight a roll maneuver or act as a handhold for an aerial refueling operation. The wingtip is also the most visible component of an aircraft and its visibility is one of the most important considerations in airplane design.
Flat
Chicken wings are often a popular appetizer at parties and gatherings. They can be prepared in a variety of ways, including grilling, frying, and slow cooking. Regardless of how they’re cooked, it’s important to know how to cut chicken wings properly so that they remain moist and tender or crisp and delicious.
First, pat the chicken wings dry with clean paper towels. Next, place them skin-side down on a cutting board so you can see the joints in the wings. They look like a bump or ball, and you should feel a ridge between the wingtip and the wingette (the joint where the drumette connects to the flat).
Hold the wing steady with your non-dominant hand and place your knife against this ridge. Firmly apply pressure to the blade and cut all the way through to the board. This will separate the wingtip from the two flat bones. Repeat this process until all the chicken wings have been cut.