Ingredients
Equipment
Method
Instructions
- Step 1: Prepare Your Workstation - Start by clearing a clean surface and setting up your cutting board. Place your sharp chef's knife nearby, and ensure you have paper towels to dry the wings.
- Step 2: Pat Dry the Wings - Using paper towels, pat the chicken wings dry. This helps to prevent slipping and allows for better handling while cutting.
- Step 3: Identify the Wing Sections - Each chicken wing consists of three sections: the drumette, the flat (or wingette), and the tip. Familiarize yourself with these parts as you will be cutting them apart.
- Step 4: Cut the Wing Tip Off - Lay the wing flat on the cutting board. Starting at the joint, use your knife to cut through the skin and cartilage to remove the wing tip. Discard or save for making stock.
- Step 5: Separate the Drumette and Flat - Next, hold the wing by the flat section and bend it slightly to expose the joint. Carefully cut through the joint to separate the drumette from the flat. You may need to apply a little pressure to ensure a clean cut.
- Step 6: Repeat for Remaining Wings - Continue this process for all 12 chicken wings, ensuring each cut is clean. If you're making a large batch, try to keep the wings organized for easier cooking later.
- Step 7: Clean Up - Once you have cut all the wings, clean your workstation and wash your knife and cutting board thoroughly to avoid any cross-contamination.
Notes
- Cut wings can be stored in the refrigerator for 1-2 days.
- Freeze cut wings in an airtight container for up to six months.
- Thaw frozen wings in the refrigerator overnight before cooking.