If you want to make hot chicken wings, you will need to learn how to cut them properly. This process is easy and requires a sharp knife.
The first step is to lay the wing flat on your cutting board so the inside part faces up. Then, using your fingers, find the joint between the wing tip and the wingette.
Chef’s Knife
The chef’s knife is one of the most versatile knives you can own. It is used for everything from cutting vegetables and fruits to chopping meat and filleting fish.
It has a long blade that can do the small work of a paring knife on one end and the large work of a slicer on the other. Its length also makes it easy to break down roast chicken or cut up a steak for serving.
For cutting raw chicken wings, you need a sharp knife that can separate the skin and meat from the bone without breaking it. This is best done with a French cut, which uses a sawing motion to separate the skin from a portion of the bone.
The wingtip is the most difficult part of the wing to separate, so you should wear gloves if you don’t want to risk breaking it. To separate it, locate the ridge between the tip and wingette on each wing. Then, place the blade along the ridge and cut it to separate the two pieces.
Boning Knife
A boning knife is an essential kitchen tool, ideal for separating bones from meat and peeling skin, rinds and fat. Its thin blade, pronounced curve and flexibility make it perfect for breaking down beef, pork, poultry and fish.
One of the most common uses for a boneing knife outside of cutting meats is to peel and carve fruit and vegetables for salads, platters or decorative arrangements. Its small blade makes it easy to work with and its sharp tip allows you to remove the rind from fruits like melons without losing too much of the fruit underneath.
To use a boneing knife, grip the blade with your forefinger resting on the flat of the blade and the rest of your fingers wrapped around the handle. You will then slide the knife horizontally through the meat and gently press your guide hand on top to help hold the meat in place as you cut it.
Paring Knife
Often described as a chef’s knife in miniature, the paring knife is one of the most versatile kitchen tools you can own. It can be used to peel vegetables and fruits, segment citrus, hull strawberries, devein shrimp, and much more.
A curved blade and pointed tip make it the perfect choice for slicing and chopping ingredients with precision. The knife is also ideal for separating bones from meats, like chicken wings.
In addition, the paring knife’s blade is thin enough to allow you to move with the curves and bends of the bone, reducing food waste when preparing poultry and other meats.
When choosing a paring knife, consider how frequently you plan to use it and how you want to handle it. You’ll want a sturdy stainless steel model, as they’re less likely to bend or break, and are more resistant to corrosion.
Bread Knife
When cutting raw chicken, a full-tang knife will ensure your bird is cut with the precision it deserves. You will also be able to remove smaller chicken bones without worrying about dulling or breaking your blade.
The bread knife is great for slicing foods with thick crusts or rinds like artisan breads and melons/gourds. The serrated edge also cuts through soft bread without crushing it.
A good quality bread knife will not need sharpening as often as a straight-edged one, but it does need to be maintained. The serrations can make it difficult to sharpen at home, so you may want to hire a professional.
A bread knife will typically come in lengths of 7 to 10 inches, but you can choose a shorter or longer blade depending on your needs. It is also important to choose a blade that has a bold tooth line to ensure it will slice through hard crusts efficiently.