How to Cut Chicken Wings

🧂 Ingredients

• 2 lb chicken wings

Instructions

• 1 Pat the chicken wings dry if they're slippery at all.
• 2 Place the chicken wing skin-side down (stretched out) on your cutting board so
  you can see the various joints in the wing – they look like a bump/ball. You
  should also be able to feel the ridge between them with your fingers (wear
  gloves if preferred).
• 3 To separate the tip, locate the ridge between the tip and wingette, place the
  knife along the ridge, and cut to separate the two pieces.
  
  Make sure to place the knife over the cartilage (the ridge), not the bone. That
  way, there should be little resistance when cutting chicken wings. If there is
  some, give the knife a wiggle to find where there's less resistance, keeping a
  grip on the wing.
• 4 To separate the drumette from the wingette, find the ridge between the drumette
  and wingette part of the wing and place your knife alongside that, running
  parallel to the shape of the drumette. Then, use your knife to cut through it
  with little resistance.
  
  You can use the chicken portions immediately or save them for later.
• 5 Once cut, place the sectioned chicken wings into a large Ziplock or airtight
  container and store them back in the fridge. Refer to the original packaging for
  their use-by date.
  
  Once cooked, it's best to store the chicken for 3-4 days in an airtight
  container in the fridge.

Nutrition Info