Knife Skills: Cleaning and Splitting Chicken Wings

Notes

Understanding the anatomy of a chicken wing is key to executing this technique effectively. The wing has three main parts: the drumette, the flat portion (or wingette), and the wing tip. When splitting, focus on cutting at the joints to ensure clean separation. Always use a sharp knife to avoid crushing the bone and to maintain control. Safety is paramount; ensure your fingers are clear of the blade's path. For storage, place the prepared wings in an airtight container and refrigerate for up to two days. If prepping ahead, season the wings just before cooking to preserve their texture.

Steps

1. 1 Gather a sharp chef's knife and a sturdy cutting board.
2. 2 Rinse the chicken wings under cold water and pat them completely dry with paper towels.
3. 3 Locate the first joint on the wing, closest to the body.
4. 4 Place the wing on the cutting board with the joint facing away from you.
5. 5 Insert the knife just above the first joint and cut through the skin and meat.
6. 6 Bend the wing at the joint to separate the drumette from the flat portion.
7. 7 Locate the second joint on the flat portion of the wing.
8. 8 Cut through the second joint to separate the flat portion from the wing tip.
9. 9 Discard the wing tip or save it for stock.
10. 10 Optionally, split the drumette and flat portion in half for even cooking.
11. 11 Trim any excess fat or loose skin from the pieces.
12. 12 Rinse the cut pieces under cold water and pat them dry again.
13. 13 Check that all pieces are clean and free of any leftover bone fragments.
14. 14 Arrange the cleaned and split wings on a plate or tray ready for seasoning or cooking.