Cutting a chicken wing can seem like a daunting task, especially if you’re not used to handling poultry. However, with the right technique and some practice, you can easily master this skill. Whether you’re preparing chicken wings for a party, barbeque, or dinner, knowing how to cut them properly can make a big difference in the taste and presentation of your dish. In this guide, we’ll walk you through the steps to help you cut a chicken wing like a pro.
Tools you’ll need:
- Sharp chef’s knife
- Cutting board
- Kitchen shears (optional)
Step-by-step guide:
1. Start with a whole chicken wing
Before you begin cutting the chicken wing, it’s essential to start with a whole wing. A chicken wing typically consists of three parts: the drumette, the flat, and the tip. The drumette is the upper part of the wing, the flat is the middle section, and the tip is the small, pointed end. To begin, hold the whole wing in your hand and locate each of these parts.
2. Separate the drumette from the flat
Using a sharp chef’s knife, locate the joint where the drumette meets the flat. Bend the wing slightly at this joint to expose it better. Insert the knife into the joint and cut through it with a firm and swift motion. You should now have two separate pieces: the drumette and the flat.
3. Remove the tip (optional)
If desired, you can remove the tip of the chicken wing. The tip has very little meat and can be discarded or saved for making stock. To remove the tip, locate the joint between the flat and the tip. Insert the knife into the joint and cut through it to separate the tip from the flat.
4. Trim excess skin and fat
Trim any excess skin or fat from the chicken wing pieces. This step is optional but can help improve the appearance of your dish and reduce the amount of grease when cooking.
5. Cutting the drumette
To serve the drumette on its own, you can leave it as is. However, if you prefer smaller portions or boneless wings, you can further cut the drumette into two pieces. Locate the joint in the middle of the drumette and cut through it to separate it into two pieces. Alternatively, you can also use a pair of kitchen shears to cut through the bone more easily.
6. Cutting the flat
To separate the two bones in the flat, use your fingers to feel for the bone and locate the joint. Once you’ve found the joint, insert the knife into it and cut through to separate the two bones. You should now have two pieces: the drumette and the drumette tip.
7. Trim excess skin and fat
Trim any excess skin or fat from the chicken wing pieces. This step is important for presentation and can also help reduce the amount of grease when cooking.
8. Repeat the process for the remaining wings
Continue cutting the rest of the chicken wings using the same technique. With practice, you’ll become more efficient and confident in cutting chicken wings.
Tips for cutting chicken wings:
- Keep your knife sharp: A sharp knife will make cutting through the chicken wings easier and safer.
- Use kitchen shears: Kitchen shears can be helpful in cutting through tough parts of the wing, especially the joint between the bones.
- Practice makes perfect: Cutting chicken wings can be a skill that improves with practice. Don’t be discouraged if it takes a few tries to get it right.
- Be mindful of sanitation: Always wash your hands and cutting board thoroughly after handling raw chicken to avoid cross-contamination.
With these steps and tips in mind, you’re ready to cut chicken wings like a pro. Whether you’re making buffalo wings, fried wings, or grilled wings, knowing how to cut a chicken wing properly can elevate the flavor and presentation of your dish. So, grab your tools, get practicing, and impress your friends and family with deliciously cut chicken wings!
