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How to Cut Chicken Wings into Wingettes and Drumettes (with Pictures!)
Cutting chicken wings into wingettes and drumettes is a simple process that can save you money. Start with a whole chicken wing, which consists of three parts – the wingette, drumette, and wingtip. The wingette is the forearm of the wing and has two parallel bones with meat in between. The drumette is the upper arm and resembles a smaller drumstick. It contains more meat than the wingette but also more cartilage. The wingtip is essentially all skin, bones, and cartilage.
To cut the wings, start by placing the whole chicken wing skin side down. Use your fingers to find the ridge where the elbow joint connects the flat and the drum. Then, use a knife to slice through this ridge parallel to the drum. Next, find the second ridge that connects the wingtip to the flat and cut through it as well.
If you’re not confident in using a knife, you can also use kitchen shears or scissors to cut the wings. Start with the skin side down and identify where each ridge is located. Cut to the left or right of these ridges using your shears.
When buying chicken wings, it’s best to purchase them whole or untrimmed as it’s cheaper. When wings are sold as party wings, they are usually trimmed and have their wingtips removed. Consider looking for “Mark-down stickers” if you’re buying wings on the same day you plan to use them, as these indicate near expiry dates and can be purchased at a lower price.
When serving wings at an event or gathering, plan for 6-10 wings per person if they are already cut into individual portions (wingettes and drumettes). Alternatively, if you leave them whole (with the wingtip attached), plan for 3-5 whole wings per person.
The Three Parts of a Whole Chicken Wing
A whole chicken wing is made up of three distinct parts: the wingette, the drumette, and the wingtip. The wingette, also known as the “flat,” is the forearm of the wing and has a rectangular shape with two parallel bones and meat running along them. It contains less meat than the drumette and has fewer tendons and cartilage.
The drumette is the upper arm of the wing and resembles a smaller drumstick. It has more meat than the flat and contains more cartilage. The shape of the drumette is irregular, with a thicker end tapering to a thinner end.
The wingtip or “flapper” is essentially the hand of the chicken wing. It does not contain a significant amount of meat and consists mostly of skin, bones, and cartilage. While some people enjoy eating the skin and sucking out its juices, most people discard it.
The Flat or Wingette
The wingette, also known as the flat, is the forearm portion of the chicken wing. It gets its name from its flat appearance. The wingette consists of two parallel bones with meat running along them, resulting in a rectangular shape. Flats contain less meat compared to drums and have fewer tendons and cartilage.
The drumette is the upper arm portion of the chicken wing and is colloquially called the “drum” because it resembles a smaller drumstick. It has more meat than the flat and contains more cartilage. The drumette has an irregular shape, with a thicker end that tapers to a thinner end.
The wing tip, also known as the flapper, is essentially the hand of the chicken wing. It doesn’t contain much meat and is mostly skin, bones, and cartilage. While some people enjoy crunching on the wing tip and sucking out its juices, most people simply discard it.
When buying whole chicken wings, it’s more cost-effective to purchase them untrimmed. This means that all parts – flat, drumette, and wingtip – are still attached. Cutting up whole chicken wings into wingettes and drumettes can be done easily with just a few cuts using either a sharp knife or kitchen shears/scissors.
To separate the flat from the drumette using a knife:
1. Start with the whole chicken wing positioned skin side down.
2. Use your fingers to locate the ridge where the elbow joint connects the flat and drum.
3. Place your knife parallel to the drum and slice through this ridge.
4. Find the second ridge that connects the wingtip to the flat.
5. Place your knife parallel to the wingtip and press it through.
To cut chicken wings using scissors:
1. Start with the chicken wing skin side down.
2. Identify the ridge where the drumette connects to the wingette and use scissors to cut to the left of it, exposing the humerus bone.
3. Use scissors to cut to the left of the humerus bone.
4. Repeat this process with the wingette and wingtip, cutting on either side of their respective ridges.
When purchasing chicken wings, look for value packs that contain whole wings. These packs usually have around 14-22 whole wings per tray, which can be cut into 28-44 individual portions. If you prefer leaving them whole, each pack would contain approximately 3-5 whole chicken wings.
It’s worth noting that grocery stores often sell party wings at a higher price due to labor costs associated with preparing them. Buying untrimmed wings allows you to save money and potentially find discounted packs with mark-down stickers indicating that they are close to their expiration date but still suitable for consumption.
Remember to check the packaging dates and “sell by” or “use by” dates when purchasing chicken wings for optimal freshness and quality.
The Drum or Drumette
The drum or drumette is the upper arm portion of the chicken wing. It is colloquially called the “drum” because it resembles a smaller drumstick, which is the lower joint of the leg. The drum has more meat than the flat and contains more cartilage. It has an irregular shape, with a thicker end that tapers to a thinner end.
To cut chicken wings into drumettes, follow these steps:
1. Start with the whole chicken wing oriented with the skin facing down.
2. Use your fingers to find the ridge where the elbow joint connects the flat and the drum.
3. Put your knife to the side of this ridge so that your knife is parallel to the drum and slice through it.
4. Repeat this process for each chicken wing.
Alternatively, if you prefer using scissors:
1. Start with your wing, skin side down.
2. Identify the ridge where the drumette connects to the wingette.
3. Use your scissors to cut along this ridge, separating the drumette from the wingette.
4. Repeat this process for each chicken wing.
Remember that when cutting chicken wings, the knife or scissors should go through fairly easily without much force. If you encounter resistance, you may be cutting into bone and should readjust your cutting position.
By knowing how to cut chicken wings into drumettes, you can easily prepare them for cooking or serving in various recipes.
The Wing tip
The wing tip, also known as the “flapper,” is essentially the hand of the chicken wing. It consists mostly of skin, bones, and cartilage, and does not contain a significant amount of meat. Some people enjoy crunching on the wing tip, sucking out the juices, and eating the skin. However, most people tend to throw away the wing tips. In fact, when whole chicken wings are cut up and sold as party wings, the wing tips are typically removed and exported to Asian countries.
To cut off the wing tip from a whole chicken wing, start with the whole chicken wing oriented with the skin facing down. Use your knife to find the second ridge that connects the wing tip to the flat. Place your knife parallel to the wing tip and press it through. The knife should go through fairly easily. If you encounter resistance and have to use significant force, you may be cutting into bone. In that case, carefully remove the knife and attempt to find the ridge again.
Alternatively, if you’re not confident in your knife skills or prefer using scissors, you can cut off the wing tip with kitchen shears/scissors. Start with your wing, skin side down. Identify where the ridge is that connects the wing tip to the flat. If you’re having trouble locating it, use your scissors to cut to one side of it and expose the humerus bone. From there, use your scissors to cut along one side of it until you’ve separated the wing tip from the flat.
It’s worth noting that when buying chicken wings, it’s best to choose “whole” or untrimmed wings where all three parts (flat, drumette, and wingtip) are still attached. This allows for more versatility in cooking options and usually saves money compared to pre-cut party wings. However, if you do end up with pre-cut wings that don’t include the wing tips, you can still use them for recipes like stock.
How to Cut Chicken Wings
Cutting chicken wings into wingettes and drumettes is a simple process that can be done in just a few minutes. Here is a step-by-step guide on how to do it:
1. Start with the whole chicken wing and orient it so that the skin is facing down. This will make it easier to cut.
2. Use your fingers to find the ridge where the elbow joint connects the flat and the drum. Place your knife parallel to the drum and slice through it. If you’re having trouble finding the ridge, you can make a small cut at a 45-degree angle into the skin to expose the joint.
3. Find the second ridge that connects the wingtip to the flat. Place your knife parallel to the wingtip and press it through. The knife should go through easily, but if you encounter resistance, you may be cutting into bone.
If you prefer using scissors instead of a knife, here’s an alternative method:
1. Start with the wing skin side down and identify where the drumette connects to the wingette. Use your scissors to cut next to this ridge or make a small cut on one side of it to expose the humerus bone.
2. Repeat this process for separating the wingette from the wingtip by identifying where their ridge is and cutting next to it with your scissors.
Remember, when buying chicken wings, it’s best to get them untrimmed or “whole” as they are usually cheaper than pre-cut party wings sold in stores. And if you’re looking for discounted wings, keep an eye out for mark-down stickers on packs that are near expiry but still suitable for consumption.
Cutting Chicken Wings with Scissors
If you’re not confident in your knife skills, you can also cut chicken wings using scissors. Start with the wing skin side down and identify the ridge where the drumette connects to the wingette. If you’re having trouble locating the ridge, use your scissors to cut to the left of it, exposing the humerus. From there, cut to the left of it. Repeat this process with the wingette and wingtip, identifying where the ridge is and cutting to the left or right of it. The junction between these parts is less substantial, making it easier for your shears to cut through.
By following these steps, you’ll be able to easily separate chicken wings into wingettes and drumettes. This allows you to enjoy their different flavors and textures in various recipes. Whether you choose to use a knife or scissors, mastering this skill will save you money and give you more control over how your chicken wings are prepared.
Always Buy Whole Chicken Wings to Cut
Cutting chicken wings into wingettes and drumettes is much easier and cheaper when you buy whole chicken wings instead of pre-cut party wings. Whole chicken wings are comprised of three parts: wingettes, drumettes, and wingtips. While the wingtips are mostly skin, bones, and cartilage and are typically discarded, the wingettes and drumettes contain more meat.
To cut whole chicken wings, start by orienting the wing with the skin facing down. Use your fingers to find the ridge where the elbow joint connects the flat (wingette) and the drum (drumette). Make a parallel cut through this ridge using a sharp knife or kitchen shears. Next, find the second ridge that connects the wingtip to the flat and make another parallel cut through it. The cuts should go through fairly easily without significant force.
By buying untrimmed whole chicken wings, you can save money compared to buying pre-cut party wings. Grocery stores often charge more for party wings because of the extra labor involved in preparing them. Look for “Mark-down stickers” on chicken wings that are near expiry as they may be discounted to incentivize purchases. Additionally, consider buying family or value packs of whole wings to get more portions at a better price.
Another Quick Tip from Someone Who Has Made too Many Wings
If you’re buying whole chicken wings, it’s much cheaper to buy them untrimmed rather than pre-cut party wings. By learning how to cut chicken wings yourself, you can save money and have more control over the size and portions of the wingettes and drumettes. Plus, it only takes a few minutes to cut up a whole pack of wings.
To cut chicken wings, start by orienting the wing with the skin facing down. Use your fingers or a knife to locate the ridge where the flat and drumette connect. Make a parallel cut through this ridge to separate the two parts. Then, find the second ridge that connects the wingtip to the flat and make another parallel cut to separate them.
If you’re not confident in your knife skills, you can also use scissors to cut chicken wings. Start by identifying the ridge between the drumette and wingette, then make a cut with scissors parallel to this ridge. Repeat this process to separate the wingette from the wingtip.
When buying chicken wings, look for “value” packs that contain whole wings instead of pre-cut ones. You can also check for mark-down stickers on near-expiry wings for additional savings. Remember that untrimmed wings include the wingtip, which can be used for stock or discarded if not needed.
Overall, cutting chicken wings is an easy task that can save you money and give you more control over your portions when cooking with wings.
In conclusion, chicken wing sections are a popular and versatile food choice that can be enjoyed in various flavors and styles. Whether baked, fried, or grilled, these delectable bites offer a satisfying crunch and delicious taste. With their wide range of sauces and seasonings, chicken wing sections are a crowd-pleasing option for any occasion or gathering. So, next time you’re looking for a tasty snack or appetizer, consider indulging in some flavorful chicken wing sections.
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