In this helpful tutorial, @applesauceandadhd demonstrates the simple technique for butchering whole chicken wings into drumettes, flats, and tips, a great skill for saving money and prepping for your favorite wing recipes.
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Identify the three parts of the chicken wing: the drumette (the meatiest part), the flat (the middle section), and the wing tip.
Locate the joint between the drumette and the flat. Bend the wing backwards at the joint to help expose the bone and cartilage.
Using a sharp knife, slice firmly through the exposed joint to separate the drumette from the flat.
Next, locate the joint between the flat and the wing tip. Bend it to expose the joint.
Slice through the joint to separate the wing tip from the flat.
Repeat the process for all remaining whole chicken wings.
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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