Knife Technique: Separating Chicken Wings into Flats and Drums

Notes

This technique works because it follows the natural joints of the chicken wing, ensuring clean breaks and minimal waste. A sharp knife is essential to prevent crushing the bones and making the process more difficult. Common mistakes include using a dull knife or cutting through the meat instead of the joint, which can result in messy, uneven pieces. Always prioritize safety by keeping your fingers tucked and using a stable cutting surface. For best results, prepare the wings just before cooking to maintain freshness. Store separated wings in an airtight container in the refrigerator for up to two days, or freeze for longer storage.

Steps

1. 1 Place a whole chicken wing on a clean cutting board, with the wing tip pointing away from you.
2. 2 Locate the first joint where the wing tapers; this is where the drumette ends and the flat begins.
3. 3 Insert the tip of a sharp chef's knife into the joint, at a slight angle.
4. 4 Push the knife through the joint with a confident, steady motion, using a rocking motion if necessary.
5. 5 Once through, twist the knife slightly to ensure a clean cut and separate the drumette from the flat.
6. 6 Turn your attention to the remaining piece, which includes the flat and the wing tip.
7. 7 Find the second joint, closer to the wing tip, and repeat the cutting process to separate the flat from the tip.
8. 8 Dispose of the wing tip or save it for stock, as it is less meaty and often discarded.
9. 9 Check each piece for any stray bits of cartilage or skin that may need trimming.
10. 10 Rinse the separated pieces under cold water and pat them dry with paper towels before cooking.