The grocery store only sells whole wings, but you need the individual pieces. No problem — here’s a clear, easy guide on how to cut chicken wings so you get neat drummettes and flats ready for cooking.
Whole Chicken Wings
Chicken wings are delicious when cooked well — crispy, tangy, or smoky, depending on your preference. Some people prefer flats; others prefer drummettes. If your store sells only whole wings, learning how to split them into pieces makes cooking and eating easier.
You can cook the entire wing in one piece, but separating the sections gives a more familiar eating experience and helps sauces adhere better.
Here’s What You’ll Need
- Cutting board
- Very sharp, heavier knife (a chef’s knife or cleaver works well)
- Whole chicken wings
Here’s How To Do It
Method #1
- Lay the wing flat on the cutting board and locate the thin, pointed tip. Remove this tip first by cutting through the joint that connects it to the rest of the wing. If you’re unsure, use Method #2 described below.
- Find the bump at the middle joint (between the drummette and the flat). Cut beside that bump on the drummette side so you separate the two sections cleanly.
- Repeat for each whole wing until all pieces are separated.
Method #2
- Start at the pointy tip: bend the joint backward until it loosens or “pops.” This exposes a natural gap in the joint — cut through that loosened spot rather than through bone.
- Do the same at the middle joint between the flat and the drummette: move the joint backward until it loosens, then cut through the gap to separate the pieces.
Tips and Tricks
- Dry the wings thoroughly before cutting. Wet wings are slippery and harder to handle safely.
- Use a very sharp knife. A heavier blade makes cutting through joints easier and requires less force.
- Angle your knife slightly as you cut; this helps the blade follow the joint and avoids sawing through bone.
- If you’re new to cutting wings, bend the joint until it pops to reveal the correct place to cut. This makes separation straightforward and reduces mistakes.
- Avoid trying to smash the joint with the knife’s heel. That often mangles the wing. Take a controlled slice through the loosened joint instead.
- Save the wing tips — they’re great for making stock or broth. Freeze them until you’re ready to simmer a pot.
Pro tip: Collect the tips and any trimming in a freezer bag and use them later to make a rich chicken broth.
Frequently Asked Questions (FAQ’s)
Most people remove the pointy tip and keep the drummette and flat. Don’t discard the tips — use them for stock or broth.
No. You can cook whole wings, but separating them makes eating easier and allows sauces to coat each piece more evenly.
No. Most recipes keep the skin on; it crisps up nicely when fried, baked, or air-fried.
A “boneless wing” is usually a piece of breast meat or tenderloin shaped and cooked to resemble a wing.
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How To Cut Chicken Wings
Ingredients
- 12 whole chicken wings (3-section, entire wing)
Instructions
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Remove the wings from the package and place them on a clean cutting board.
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Open one wing and locate the thin, pointy tip. Feel for the bump at the joint — that’s where you’ll separate the tip.
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Using a sharp knife, cut just above the bump toward the larger section. If unsure, bend the joint back until it loosens or pops, then cut through the exposed gap.
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Repeat at the middle joint to separate the drummette from the flat. Work methodically until all wings are divided.
Notes
- Dry wings well before cutting to avoid slipping.
- Use a sharp, heavier knife for cleaner cuts and less effort.
- Cut at a slight angle to follow the joint and avoid bone.
- For beginners, bend the joint until it loosens, then cut through the gap.
- Avoid hacking at the wing; a single, controlled cut through the joint is best.
Nutrition
A Verse to Share
At the sunrise service this morning the minister read the opening of John 14. I’ve heard it many times, but I always smile at the exchange where the disciples say they don’t know the way — and Jesus answers that He is the way.
John 14:4
You know the way to the place where I am going.