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If you’re wondering how to cut whole chicken wings into individual flats and drumettes, then you have come to the right place. Grocery stores often sell chicken wings in packs that contain the entire wing (all three pieces connected) versus having them already separated into flats, drumettes, and winglets. This guide will walk you through how to separate the wings. No special equipment is needed!
The best way to cook chicken wings is to cook them as individual flats and drumettes (or drums). The flats and drums cook at different times, so separating them if they are a whole wing makes them easier to cook. It takes only minutes to prep them so you can make the perfect chicken wings.
Table of Contents
Whole Chicken Wing
If you go to a grocery store, you will often find pre-packaged chicken wings (or party wings) as a whole wing, made up of the drum, the flat, and the winglet. The ideal scenario is to separate the drum from the flat and remove the winglet. Then they are ready to cook.
P.S., the winglet doesn’t yield any meat but can be used for homemade stock.
Separate Drums and Flats
Using your hands, bend the flat and the drum to find the joint that connects the two. Overextend the bending so you are separating the cartilage.
Using a sharp chef’s knife, cut into that joint firmly and separate the two parts.
Remove Winglet
The winglet is a little smaller and tougher to remove. Bend the winglet as much as you can to separate it from the flat.
Use your chef’s knife to cut and separate the winglet from the flat.
Trim Excess Skin
Sometimes there will be excess skin and it’s best to remove any skin or fat that is hanging off the wing itself. Discard.
Be Sure Wings Are Dry
To get the best results with your wings, be sure they are dry before cooking. Whether you’re cooking grilled wings with crispy skin, smoked Buffalo wings, or air fried, dry wings will crisp up evenly. Use a good chicken wing seasoning with salt for flavor and consider dehydrating in the refrigerator for a few hours before cooking.
If you don’t have time to dehydrate the wings in the fridge, then a good hack is to add corn starch to your seasoning. Some people will recommend using baking powder, but the active ingredient in baking powder that creates the crisping is the corn starch. So skip the baking soda, and just use corn starch.
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Prep Chicken Wings
Now it’s time to prepare the wings using your favorite wing recipe. Don’t forget the Homemade Ranch Dressing when the wings are cooked!
Frequently Asked Questions
Separating wings before grilling makes them cook more evenly because drums and flats take different amounts of time to cook. Separating the wings means you have more efficient space on the grill when cooking. It also makes it easier to eat the wings after cooking.
Be sure to cook wings on all sides when cooking. If using an air fryer or deep fryer this happens naturally. If cooking on a sheet pan or grill, turn the chicken wings mid-cook so they brown evenly.
Our Favorite Wing Recipes
Poultry Recipes
Grilled Garlic Parmesan Chicken Wings Recipe
Poultry Recipes
Honey Bourbon Grilled Chicken Wings
Poultry Recipes
Smoked Wings with Thai Chili Sauce
Food Recipes
Grilled Wings with Buffalo Hot Honey Wing Sauce
How to Cut Whole Chicken Wings into Flats and Drumettes
Equipment
- 1 sharp chef's knife
Ingredients
- 12 whole chicken wings
Instructions
- Separate Drum and Flat: Using your hands, bend the flat and the drum to find the joint that connects the two. Overextend the bending so you are separating the cartilage. Using a strong chef's knife, cut into that joint firmly and separate the two parts.
- Remove Winglet: The winglet is a little smaller and tougher to remove. Bend the winglet as much as you can to separate it from the flat. Use your chef knife to cut and separate the winglet from the flat.
- Trim Excess Skin: Sometimes there will be excess skin and it’s best to remove any skin or fat that is hanging off the wing itself. Discard.
- Season and Cook: Follow your favorite wing recipe and cook the wings. Be sure wings are dry when seasoning.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the easiest way to prepare a whole wing for perfect wing recipes every time. Be sure you use a good and sturdy chef knife for easier cutting versus a filet or smaller knife that doesn’t have enough leverage.