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May 26, 2008 09:06 AM

wing question

I bought a package of wings to make- whole wings. What is the best technique for cutting/separating them into the 2 parts? (also, separate raw or cooked)

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  1. Not sure if this is the BEST, but, if it was me, I'd grab my heaviest knife (my clever, or my 12" chef) take each wing, and find the sweet spot to chop through by pressing the knife lightly between each joint, and then give it a quick hard press. These aren't too tough. Won't take much work or effort if you have a decent knife. There might be a "trick" to finding the sweet spot, but I think if you bend the joints as far as they can go, you will be able to guide your knife easily to the place you want to cut in between the joint bones, and after doing this with two or three of them, you'll get the hang of it, and be able to place the knife in that sweet spot just by quickly eyeballing, and feeling it out with the knife. I'd do this BEFORE cooking. If you do it after cooking, you'll have to wait for them to cool, and you'll probably be getting squirted with juices/melted fat. Then you'll have to heat the wings again. When dealing with raw chicken parts, remember afterwards to clean up the area well, and also clean your hands well (get under those fingernails, too!)

    1. Separate raw. Remove the wing tip and save for stock or throw away. Cut down directly between the drumette and the remaining part of the wing. If you can find the joint, you'll cut right through the two pieces without any difficulty. If you hit bone, wiggle the blade around a bit until you find the joint. You can also just whack it with a cleaver or use a poultry shears, but after years of making pounds and pounds of wings I find the first method faster and neater.

      2 Replies
      1. re: JoanN

        Joan, may I add a bit to your advice about removing the wing tip? I was at a pitch-in pot-luck sort of thing and a friend who is a good cook but not very adventuresome or sophisticated brought a chicken wing dish where she had carefully, and it looked as if she had used nail clippers, had nipped off the very end of the "wing tip" not knowing that the whole section was the wing tip. It gave me the giggles for days and I don't mean it mean spiritedly, but it looked so funny.

        So when you remove the wing tip, you should have 2 sections left, the "drumette" and in human terms the upper arm. The "tip" includes that whole last portion which is not great eating, but good for stock and Joan says.

        1. re: Candy

          I am never, ever, again going to read the instruction "remove the wing tips" without bursting into a smile. Thank you for that!

      2. After a pretty bad incident with the meat cleaver and a scar that remains on my knuckle to this day (also no feeling in the skin on that knuckle anymore) I no longer separate the wings. They still turn out great, my guests rave over them, and after time well spent on the grill the meat just falls off the bones anyway :)

        1. I made wings this weekend. I always use my kitchen shears and it works great. Incidently, this was the first time I used a baked chicken wing recipe and I won't go back to fried. They were awesome, lighter, easier to make, and clean up was a breeze.

          3 Replies
          1. re: southernitalian

            any chance you could share the recipe?

            1. re: southernitalian

              I always bake my chicken wings instead of frying them.

              First I separate them - lay them out on a cookie sheet (not too close) - spice them up (salt, black & red pepper, paprika, bell's seasoning) and bake them @ 375 - sauce is equal parts melted butter and franks hot sauce with a little cider vinegar added.

              That's it!

              1. re: NE_Elaine

                I always broil or bbq wings.

                Re: using shears...I've had a couple of less than cinchy run-ins with kitchen shears. I started to cut and, instead of cutting, the shears closed quickly, shooting the whole wing across the room. Okay, okay, my kitchen shears were probably less than par, but I now prefer to whack them. It's quite easy.