How To Section Chicken Wings

In last weeks post I discussed the pros and cons between fresh and frozen chicken wings. See the results here. One of the problems with the fresh chicken wings was that they usually come whole and you need to cut them into sections. Which are drumette, middle and tip.

You could take your cleaver and cleave them a part, but that has a tendency to leave shards of bones in the ends. Personal I prefer my chicken wings bone-shard free.

Here is how you do it.

Place the wing in your hand with your index finger wedged in the crook of the drumette and the middle section. Put firm pressure on the wing with your thumb and middle finger. If you are squeezing hard enough you should be able to glide the knife across the wing and the joint will start to split open

I know a lot of people are freaking out because I’m cutting towards my hand, but if your knife is sharp and you have enough pressure on the joint you only need the slightest of downward force on the knife.

Continue cutting until the joint pops apart, I mean it will literally pop apart

When the joint pops apart slide the knife in from the underside.

And pull the knife through.

Do the same for the “tip” and middle section. Throw away the tips, unless you like that sort of thing or freeze them and throw them in your next stock pot.

Cook in your favorite method. If you read this blog with any regularity you all know what I like, I like them marinated in The Best Chicken Marinade/Sauce Ever! and then grilled on the bar-b-q.

Have a great week!

Chef Benwa.

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