How to Cut Chicken Wings
Learn How to Cut Chicken Wings into separate portions, wingettes and drumettes, with only two simple cuts using this easy step-by-step guide! You can then use them in your favorite baked or fried wings recipes or store or freeze them for later.
Servings: 4 servings
Ingredients
- 1 lb. whole chicken wings
Instructions
- Separate the Wingette and Drumette: Flip the whole chicken wing over so it is skin side down and you can easily see the joints. Use your fingers to locate the first ridge between the drumette and the wingette portions. Place a sharp knife just besides this ridge and also parallel to the long axis of the drumette. Cut all of the way through it - your knife should slide right through with very little resistance.
- Remove the Wing Tip: Next, locate the second ridge between the wingette and the tip portions. Cut all of the way through to separate the two pieces.
- Use cut chicken wings in these Buffalo Chicken Wings, Air Fryer Chicken Wings, or Parmesan Garlic Wings recipes.
Video
Notes
Storage Instructions
If chicken wing portions have been cut but not cooked they will last until the printed date on the packaging that you originally purchased them in. Cooked chicken wings will last for up to 3-4 days when stored in an airtight container the refrigerator.
To reheat already cooked chicken wings, add them back to a 300°F oven or an air fryer to really crisp them up.
Recipe Tips
- Plastic, please. Steer clear of wooden cutting boards when handling raw meat.
- Pay attention. These bones are quite thin and close to each other, so be careful where you're cutting.
- Get creative. Top your wings with your favorite sauce for a tasty treat.
- Go all the way. Be sure to cook the chicken to 165℉ so no one gets sick.
Nutrition
Calories: 252kcal | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 83mg | Potassium: 177mg | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
