Cutting Wings

Before Cutting

Start by getting your work area set up. Grab a good solid cutting board that won’t move easily and a sharp knife.

Using the Right Knife: Just about any sharp knife will work, but the sharper the better. I prefer to use a chef's knife because it's comfortable, easy to control and has enough weight to make clean cuts through the joints.

Safety and Cleanliness: Keep your chicken wing cutting operation to a dedicated, clutter free area. When finished, be sure to clean and sanitize any tools and surfaces used, including the countertop and sink

Food Safety Note:
Avoid the “Danger Zone.” Bacteria can grow at an accelerated rate when raw chicken is between 40 - 140°F. According to the USDA, raw chicken should not remain in this temperature range for more than two hours. Don’t leave your wings sitting out longer than necessary while cutting. Once finished, either return them to the refrigerator or move on to frying.

Cutting

1. Place one full, defrosted, uncut chicken wing on the cutting board.

2. Find the joint between the bones and slice through it. You will be cutting through skin, tendons, ligaments and cartilage. If you hit the bone, you’ll know it right away. It takes some practice but once you know where to cut, a sharp knife will almost slide right through.

Drum/Flat:

1. Hold the wing stable on the cutting board.
2. Expose the joint between the drum and flat sections by straightening the wing slightly.
3. Cut through the skin, down from the drumstick and through the joint’s connective tissue.

Remove the tip:

1. Hold the wing stable on the cutting board.
2. Expose the joint between the flat and tip sections by straightening the wing slightly.
3. Cut through the skin and through the joint’s connective tissue.

Chicken Wing Tip:

Discard the tips or use them to make chicken stock.

Next Steps

Once separated, the wings are ready for seasoning and then drying or frying. Don’t forget to properly clean and sanitize all tools and surfaces exposed to raw chicken.