Breaking down chicken wings at home is a game-changer for anyone who loves wings. Besides saving money compared to buying pre-cut wings, it also gives you options when you can only find whole chicken wings. We often break down whole chickens and freeze the wings until we have enough for a full recipe. This method allows us to customize our wing selection – whether we want more flats, drumettes, or a mix of both. Don’t worry if you’ve never tried separating chicken wings before; with a sharp knife and a little practice, you’ll be cutting up whole chicken wings like a pro in no time.
What’s the Difference Between Drumettes and Flats?
When you work with whole chicken wings, you’re actually dealing with three distinct sections: the drumette, the flat (or wingette), and the wing tip.
- Drumettes: These are the meatiest part of the wing, connecting to the chicken’s body. This is the meatiest part of the wing, attached to the breast of the chicken. It resembles a mini drumstick and is named for its drumstick-like appearance.
- Flats (also known as wingettes): Attached to the drumette, flats are the middle section of the wing. They have two thin, parallel bones with the meat stuck in the middle. Flats have less meat than drumettes, but their skin is usually crispier.
- Wing tips: These are the pointy ends of the wings. While they don’t have enough meat to be worth eating on their own, don’t toss them out! Wing tips are perfect for adding flavor to homemade stocks and broths.
The great debate among wing lovers often centers on which is better: drumettes or flats. It really comes down to personal preference. Do you prefer more meat, or are you after that perfect crispy skin?
How To Cut Whole Chicken Wings
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Pro-tip: To easily locate the joints when separating chicken wings, gently bend the wing in the opposite direction it naturally folds. This will expose the joint, making it much easier to feel where to place your knife for a clean cut.
1. Prep the wings: Remove the wings from their packaging and thoroughly dry them with paper towels. This step helps you get a better grip and prevents slipping.
2. Locate the joints: Place a wing on your cutting board with the skin side down. Use your fingers to feel for two distinct joints: one between the drumette and the flat and another between the flat and the wing tip.
3. Separate the drumette: Hold the wing steady, and position your knife at the joint between the drumette and the flat. Apply firm pressure to cut through the joint, separating the drumette.
4. Remove the wing tip: Next, find the joint between the flat and the wing tip. Cut through this joint to separate the wing tip from the flat.
5. Sort and store: Place drumettes and flats in separate bowls. You can either discard the wing tips or save them for making stock later. If saving, store them in a freezer bag – they’re great to combine with other chicken bones for homemade broth.
6. Repeat: Continue this process for all your chicken wings.
Once you’ve separated all your wings, they are ready to be seasoned and cooked.
Freezing and Storage
Freezing and storing fresh ground beef is a great way to enjoy delicious burgers all summer long.
If you’re not planning to cook your chicken wings immediately after breaking them down, here are some freezing and storage tips to keep your wings fresh and safe:
- Refrigerator Storage: If you plan to use your chicken wings within 1-2 days, store them in an airtight container in the refrigerator. Make sure the temperature is set at 40°F or below.
- Freezer Storage: For longer-term storage, freezing is your best option. Place the separated wings in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then transfer them to freezer bags, removing as much air as possible before sealing. They can be frozen for up to 3 months.
- Thawing: When you’re ready to use frozen wings, thaw them in the refrigerator overnight. Never thaw chicken at room temperature, as this can promote bacterial growth.
- Use After Thawing: Once thawed, use refrigerated wings within 1-2 days for best quality and safety.
Remember, whether refrigerating or freezing, always handle raw chicken with care to prevent cross-contamination with other foods.
Chicken Wings Recipes
When it comes to football season, nothing beats a platter of crispy, saucy chicken wings. They’re the ultimate game-day food – easy to eat, packed with flavor, and perfect for sharing (or not!). We love experimenting with different flavors and cooking methods, always aiming for that perfect balance of crispy skin and juicy meat. Our go-to wing recipes include classic Buffalo Wings, Hot Honey Chicken Wings, Mango Habanero Wings, Jerk Chicken Wings, Asian-inspired Chicken Wings, and Garlic Parmesan Wings. No matter your preference – spicy, sweet, grilled, or fried – there’s a wing recipe here that’s sure to satisfy.
Recipe Tips and Notes
- Dry the wings: Pat the chicken wings dry with paper towels before cutting. This improves your grip and makes the process safer and easier.
- Use a sharp knife: A sharp chef’s knife is crucial for clean cuts and safety. Dull knives require more force, increasing the risk of slips and injuries.
- Sanitize your workspace: After cutting raw chicken, thoroughly disinfect your cutting board and any surfaces that come into contact with the meat. Consider using a dedicated plastic cutting board for raw meat that can be easily sanitized in the dishwasher.
Frequently Asked Questions
On average, there are about 4 to 5 whole chicken wings per pound. Once separated, this translates to roughly 8 to 10 individual pieces (drumettes and flats) per pound. However, this can vary slightly depending on the size of the wings.
There are several ways to cook chicken wings, each with its own benefits:
Baked wings are a healthier option, though it takes some technique to achieve crispy skin.
Deep-fried wings have the crispiest skin but use a lot of oil, making them less healthy.
Air-fried wings provide a great balance, achieving crispy skin with minimal oil use.
Chicken wings, like all chicken pieces, are fully cooked when their internal temperature reaches 165°F. Use a meat thermometer to check the temperature at the thickest part of the wing, avoiding contact with the bone for an accurate reading.
Tasty Wing Recipes To Try
Looking for chicken wing recipes? Try these other favorites:
- Jamaican Jerk Spiced Chicken Wings – First coated with 15 herbs and spices for a spicy punch and then cooked on a wood fire grill for the perfect layer of smokiness.
- Hot Honey Chicken Wings – Inspired by the bold flavors of Nashville hot chicken, these wings will become your new favorite.
- Mango Habanero Chicken Wings – The perfect blend of sweet heat and are perfect for game day, parties, or anytime you are craving a spicy-sweet treat that’ll have everyone reaching for more.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
How To Cut Whole Chicken Wings
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
Equipment
- Chefs Knife
Ingredients
- 1 pound whole chicken wings, about 4 to 5
Instructions
- Remove the wings from their packaging and thoroughly dry them with paper towels.
- Place a wing on your cutting board, skin side down. Use your fingers to feel for two distinct joints: one between the drumette and the flat and another between the flat and the wing tip.
- Hold the wing steady and position your knife at the joint between the drumette and the flat. Apply firm pressure to cut through the joint, separating the drumette.
- Find the joint between the flat and the wing tip. Cut through this joint to separate the wing tip from the flat
- Place drumettes and flats in separate bowls. You can either discard the wing tips or save them to make stock later.
- Use cut chicken wings in these recipes Jerk Spiced Wings, Hot Honey Wings, Mango Habanero Wings, Traditional Buffalo Wings, or Garlic Parmesan Wings