How to Cut Whole Chicken Wings into Flats and Drumettes
Learn how easy it is to separate whole chicken wings into drums and flats. This will allow you to cook them evenly while saving you money!
Yield: 24 wings
Cost: $12
Equipment
- 1 sharp chef's knife
Materials
- 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
Pro Tip: Top get the best results with your chicken wings; be sure they are dry before cooking. Whether you're making grilled wings, smoked wings, or air-fried, dry wings will crisp up evenly. Use a good chicken wing seasoning containing salt for flavor and consider dehydrating them in the refrigerator so they are dry.
If you don’t have time to dehydrate the wings, then a good hack is to add cornstarch to your seasoning. Some people will recommend baking powder for the same reason, but the active ingredient in baking powder that creates crisping is cornstarch. So skip the baking soda!
