Chicken Wing

Chicken wing is the wing portion of a chicken, commonly divided into three sections: the drumette, the flat (also called the wingette) and the tip. The wing contains skin, bone and relatively small amounts of meat, with the drumette and flat most commonly served as individual portions.

Wing sections

• Drumette: the section closest to the body, shaped like a small drumstick and containing one main bone.
• Flat or wingette: the middle section, with two parallel bones and meat between them.
• Tip: the narrow end section, with little meat; often reserved for stock.

Preparation and cooking

Wings can be fried, grilled, roasted, smoked or braised. For crisp skin, dry the surface before cooking and avoid overcrowding the tray or fryer. They may be served whole or separated into drumettes and flats. Tips can add flavour and gelatin to poultry stock.

Example: fry or roast wings until fully cooked, then toss with a sauce such as buffalo-style hot sauce, honey-garlic glaze or a dry spice blend.

Purchasing and portion control

Wings may be purchased whole, split, tip-off, fresh or frozen. Confirm whether the supplier’s case includes tips and whether the count or weight is quoted raw or prepared. This affects yield and portion costing.

Chef’s tip: standardise the number of flats and drumettes per serving, and use a rack or suitable draining surface after frying to help preserve crispness.

Food-safety note: chicken wings are poultry and must be cooked using the applicable safe time-temperature process. Keep raw wings separate from ready-to-eat foods and follow approved cooling and reheating procedures.