If you’re wondering how to cut whole chicken wings into individual flats and drumettes, you’re in the right place. Many grocery store packages contain whole wings—drum, flat, and winglet still attached—rather than already separated pieces. This simple guide shows how to break a whole wing into drumettes and flats with no special tools required.
Cooking wings as separate flats and drumettes gives the best results because the two pieces cook at slightly different rates. Separating them before cooking makes timing easier and helps both parts crisp and brown properly. It only takes a few minutes to prep, and then you can follow your favorite wing recipe.
Table of Contents
- Whole Chicken Wing
- Separate Drums and Flats
- Remove Winglet
- Trim Excess Skin
- Be Sure Wings Are Dry
- Prep Chicken Wings
- Frequently Asked Questions
- Our Favorite Wing Recipes
- How to Cut Whole Chicken Wings into Flats and Drumettes
Whole Chicken Wing
Pre-packaged “whole wings” usually include the drumette (drum), the flat (wing), and the winglet (tip). The easiest approach is to separate the drumette from the flat and remove the winglet. Once separated, the pieces are ready to season and cook.
Note: the winglet has little meat but is great for making homemade stock.
Separate Drums and Flats
Start by bending the flat and the drumette back and forth to find and loosen the joint where they meet. Over-bend slightly to expose the joint and cartilage.
Once the joint is exposed, use a sharp chef’s knife to cut firmly through the joint and separate the drumette from the flat. Cutting through cartilage is easier than cutting bone, so aim for the gap at the joint rather than sawing through bone.
Remove Winglet
The winglet (tip) is smaller and a bit trickier. Bend the winglet to loosen the connection where it meets the flat. When the joint is visible, cut through with your knife and remove the winglet.
Set the winglets aside for stock if you like, or discard them. They don’t yield much meat but are useful for flavoring broth.
Trim Excess Skin
Check each wing piece for loose skin or excess fat and trim it away. Removing hanging skin improves both presentation and the evenness of cooking. Discard the trimmings or save for another use.
Be Sure Wings Are Dry
Dry wings crisp better. After separating and trimming, pat the pieces dry with paper towels. For even crispier skin, refrigerate uncovered for a few hours to dehydrate the surface. If you’re short on time, tossing wings with a little cornstarch in your seasoning helps achieve a crisp exterior. Cornstarch is the ingredient in some baking powder methods that promotes crispiness, so you can skip baking powder and use cornstarch directly.
Prep Chicken Wings
Once separated, trimmed, and dried, season and cook the wings according to your preferred method—grilling, smoking, baking, or air-frying all work well. Serve with your favorite dipping sauce.
Frequently Asked Questions
Yes. Separating drums and flats helps them cook more evenly since they require slightly different cooking times. It also makes arranging pieces on the grill or sheet pan easier and simplifies serving.
Cook wings on all sides for even browning. In an air fryer or deep fryer this happens naturally. On a grill or sheet pan, turn the wings partway through cooking so they brown and crisp evenly.
Our Favorite Wing Recipes
BBQ Chicken Recipes
Grilled Garlic Parmesan Chicken Wings Recipe
BBQ Chicken Recipes
Honey Bourbon Grilled Chicken Wings
BBQ Chicken Recipes
Smoked Wings with Thai Chili Sauce
Food Recipes
Grilled Wings with Buffalo Hot Honey Wing Sauce
How to Cut Whole Chicken Wings into Flats and Drumettes
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Equipment
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1 sharp chef’s knife
Ingredients
- 12 whole chicken wings
Instructions
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Separate Drum and Flat: Bend the flat and the drum to find the joint. Overextend the bend to separate the cartilage, then cut firmly through the joint with a sharp chef’s knife.
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Remove Winglet: Bend the winglet to expose its joint with the flat, then cut it away with your knife.
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Trim Excess Skin: Remove any loose skin or fat hanging from the pieces and discard.
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Season and Cook: Season the wings and cook according to your favorite method. Make sure the wings are dry before seasoning for the best crisp.
Video
Notes
If you try a baking powder method, remember that the crunchy effect comes from the cornstarch component, so cornstarch alone can be used.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
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