How to Cut Chicken Wings

No ratings yet

Learn how to cut whole chicken wings into drums and flats with this easy step-by-step guide. Save money and make the most of every wing part!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Servings:

Calories: 544kcal

Begin with whole chicken wings, a cutting board, and a sharp knife. Work with one wing at a time.
bone-in, skin-on chicken wings
Flip the wings over so the skin side is down. Find the joint between the wing tip and the wingette.
Using a kitchen knife, slice through this part. Use the palm of your hand to press down on the knife to make the cut all the way through. Discard the wing tips.
Find the joint between the wingette and the drumette.
Use your knife to slice through this part, pressing down again firmly with your palm on the knife to cut all the way through, creating two parts.
Repeat with all remaining wings.

I recommend using poultry shears if you have them. It is much quicker and easier to cut through joints with shears vs. a knife. Otherwise, use a good quality, sharp Chef's knife.
Use a large cutting board with a damp towel underneath to prevent slipping.
Pat the wings dry before cutting. This will make them less slippery and safer to handle.
Feel for the joint before cutting. Wiggle the wing a little to find where it bends naturally--that’s the spot to cut.
Cut straight through the joint, not the bone. If you meet resistance, adjust your angle slightly until you hit the soft joint.
Save the tips! Even though you don’t cook them for wings, they’re great for making homemade chicken stock.
Work in batches. If you’re cutting a lot of wings for a party, separate them all at once before cooking so prep goes faster.
Always wash your hands, knife, and cutting board thoroughly after handling raw chicken to avoid cross-contamination.

Storage: Store raw chicken wing portions in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.