How To Cut Chicken Wings
The grocery store only sells the WHOLE wing but you need the individual pieces. What to do? It's no problem when you know how to cut chicken wings! Learn How to Cut the Chicken wings into the drummette (drummie) and the flat.
Servings: 4 servings
- 12 whole chicken wings (3 section, entire wing)
Remove the chicken from the store package and set out onto the cutting board.
Open one chicken wing up and locate the thin pointy end of the chicken wing. We will remove this part. Move the wing at the joint. Feel for the bump in the joint.
Using a sharp knife, cut the joint just above (towards the largest end) that bump. If you are unsure where to cut, move the joint backwards until you hear a "pop". This will loosen the joint sufficiently so that your knife will glide directly through the correct place in the joint.
Repeat this same procedure for the middle joint. Locate the bump. Cut just beside the bump towards the largest end of the wing. If unable to locate, move the joint backwards until you hear a pop, then wiggle the joint again and use a knife to cut directly through the loosened place.
- Dry the wings well before attempting. The wings are slippery and you don't want to slip while cutting.
- Make sure that you have a very sharp knife. A heavier knife works best and that is why you see me using a cleaver in these photos. You do not need a cleaver, just a heavier knife or you will be using muscle power.
- Cut at an angle and this will help guide the knife through the joint.
- If you are new to cutting chicken wings, you'll want to move the joint backwards until it pops first and then cut the joint. This helps you to locate the correct spot to cut.
- Don't try to give the wing a whack with the knife at the right place. You will miss the spot and hack your chicken wing all to heck before you get it apart.
Calories: 7kcal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 5mg | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg