While there is absolutely nothing wrong with eating a whole chicken wing, I prefer cutting up my wings into smaller sections before preparing them for game day or appetizers. It really is as easy as
one, two, three! Today I'm kicking off #wingweek with a simple tutorial on how to break down chicken wings into easy-to-nibble portions, and also sharing five different cooking methods to prepare those wings with.
Simple Steps to quickly Breaking Down Whole Chicken Wings:
- Locate the two joints by using your fingers. You should be able to feel where they connect.
- Use a pair of kitchen shears to snip through the center of each joint, leaving you with three parts: the Drumette, the Wingette (often called a Flat), and the tip.
- Use the Drumettes and Wingettes in your recipe. I like to store all my wing tips in a large freezer bag (just adding them as I get them) to add to a batch of chicken or poultry stock, but you can discard them if you don't think you'll use them.
Seriously, it doesn't get much simpler than that. Okay, it kind of does—most markets carry packages of drumettes in their chicken sections. I admit to buying them like this from time to time, but it's nice to know that you don't have to, isn't it? Plus, I like having both of the wing sections to choose from.
