When you can get whole chicken wings at the grocery store for $1.99/lb., you should buy a bunch to make delicious wings at home. The problem is separating the wing tips from the wings and the wings from the drums. Don’t let that intimidate you from snagging a great deal. You only need a cutting board, a sharp knife and a little hootzpa to separate those bad boys. Keep on reading, and I will show you how!
Remove the chicken wing from the package and put it on a cutting board.
Grab the wing on both sides and pull to stretch it out. so that the webbed portion is facing up. Cut the webbed portion from the top to the joint.
To separate the wing tip joint, skim the joint section between the wing tip and the winglet to find a groove in the joint. With the palm of your hand on the top of the knife, press down firmly a few times to disconnect the wing tip from the winglet. I like to use a sharp bread knife or a knife with a significant serrated edge to cut wings.
To separate the drum of the wing, use the same process to find the joint groove with the knife. Press down on the knife firmly to disconnect the joint. Some joints are harder to disconnect than others, so you may have to whack the top of the knife a few times to cut through the joint.
You should now have 3 pieces: a wing tip, a drummette and a winglet. Save the wing tips in a resealable bag and store in the freezer. You can use the wing tips for homemade chicken stock.
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