How to Split Chicken Wings

Name: How to Split Chicken Wings into Drumettes and Flats
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs whole chicken wings

This tutorial demonstrates the essential technique for breaking down whole chicken wings into three usable parts: drumettes, flats, and tips. Mastering this skill saves money on wing purchases and enables better portion control for any wing recipe.

🌍American 🏷️Chicken wings 🏷️How-to 🏷️Butchering 🏷️Kitchen-hack Meal-prep

🏷️

🏷️Chicken

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applesauceandadhdonTikTok

Total

10 min

Servings

4

Difficulty

Easy

Est. Cost

$7–$11

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

2 lbs whole chicken wings

1 Ingredients

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Instructions

1
Identify the three parts of the chicken wing: the drumette (the meatiest part), the flat (the middle section), and the wing tip.
2
Locate the joint between the drumette and the flat. Bend the wing backwards at the joint to help expose the bone and cartilage.
3
Using a sharp knife, slice firmly through the exposed joint to separate the drumette from the flat.
4
Next, locate the joint between the flat and the wing tip. Bend it to expose the joint.
5
Slice through the joint to separate the wing tip from the flat.
6
Repeat the process for all remaining whole chicken wings.
7
The drumettes and flats are now ready for your recipe. The wing tips have very little meat and can be discarded or saved for later use.

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Tips & Notes

Pro tips

Use a sharp knife and cut through the joint where the drumette meets the flat—there's a natural seam that requires minimal pressure once you locate it.
Pat wings dry with paper towels before cutting for better knife grip and cleaner cuts through cartilage.
Separate tips from flats by cutting through the thin cartilage connector at the joint—tips can be reserved for stock or discarded.

Storage & make-ahead

Store split, pat-dry wings in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.

Equipment

sharp chef's knife or kitchen shears · cutting board

Common Questions

What are the three parts of a chicken wing?

Drumettes (the thicker, drumstick-like part), flats (the thin, two-bone section), and tips (the pointy end, often removed or reserved for stock).

Do I need special tools to break down chicken wings?

A sharp chef's knife or kitchen shears work well. A cutting board is essential. No specialized butcher equipment is required.

How much waste is there when splitting wings?

The wing tips are typically discarded or saved for making stock. Drumettes and flats are the primary usable portions.

Can I prep split wings in advance?

Yes. Split and pat-dry wings keep refrigerated for up to 2 days, or freeze for up to 3 months in an airtight container.

Does splitting wings affect cooking time?

Split wings cook slightly faster and more evenly than whole wings due to increased surface area, typically reducing cooking time by 5-10 minutes depending on method.