Chicken Wing Flats – This finger-licking good recipe crafted to perfection will satisfy your hungry soul with its delectable flavor and have you craving more. Super easy, fun, and guaranteed to steal the show at your next cookout. Wings are great, but flats are amazing.
Whether it’s game day, cookout time, or just plain craving something delicious, I’ve got you covered. While I love any chicken wings in general, the flats are juicier and more fun to eat. You know I love juicy chicken, so the drummettes are good, but the chicken wing flats take the juicy, tender prize.
On our last ladies’ night out, my friends and I were thrilled to be able to order a plateful of delicious chicken wing flats only. And yes, we watched the big game on the big screen. Sadly, my favorite team lost, but it wasn’t a total loss, thanks to this deliciousness. And, of course, I had to Immafy it when I got home. .
People love chicken wings as an appetizer or at a bar. The two most common cuts are flats and drums. But what are chicken flats? This is a full guide to this popular style of wings.
The flat part of a chicken wing, also called a wingette, is in the middle, between the drummette and the wing tip. They are called “flats” because of their broad, flat shape. Flats have a thin, long piece of meat with two bones running parallel to each other through it. Their skin is crispy, and they are usually seasoned or sauced.
Flats make up approximately 50% of a chicken wing with the other 50% being the drumette or “drum.” They contain less meat than the drum, but the skin-to-meat ratio is higher creating an exceptionally flavorful bite.
Distinguishing Features of Flats
Here are some of the defining features of chicken flats
- Flat, broad shape with two thin bones inside
- Tender, juicy dark meat covered in crispy skin
- Milder flavor than the drumette
- Skin crisps up well when fried or baked
- Typically eaten whole in one or two bites
- Holds sauces and seasonings evenly
- Provides crunchy texture contrast to drumettes
Flats are the perfect balance of juicy meat, crispy skin, and saucy flavor in a tidy, pick-up-and-eat package. Their petite size makes them easy to handle, while their elongated shape is ideal for holding sauces.
How Flats Compare to Drumettes
Drumettes, which are also called drums, are the upper parts of a chicken wing that are closest to the body. They have a bigger, rounder piece of meat on a thicker bone in the middle.
- Meat amount: Drums have more meat, while flats have a higher skin-to-meat ratio.
- Bones: Flats have two small parallel bones vs. one thick bone in drums.
- Shape: Flats are broad and flat, drums are rounder.
- Skin crispiness: Flats get crisper skin as more surface area is exposed.
- Flavor: Drums are often considered more flavorful than the milder flats.
- Eating experience: Flats allow you to enjoy skin, meat and sauce in one bite. Drums take a few bites to finish.
How to Cook Chicken Flats
Chicken flats can be prepared using various cooking methods:
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A common way to get flats with very crispy skin is to deep fry them. Fry at 350-375°F for 5-8 minutes.
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Oven baking also produces delicious flats. Bake at 425°F for 18-22 minutes, flipping halfway.
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Grilling imparts delicious charred flavor. Grill over medium heat for 8-12 minutes, flipping occasionally.
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Air frying is a quick and convenient option. Air fry at 380°F for 10-15 minutes, shaking basket occasionally.
Flats pair well with a wide range of sauces and seasonings like buffalo, barbecue, lemon pepper, Cajun seasoning, etc. Sauce or season them before or after cooking.
Why People Love Chicken Flats
There are many reasons chicken flat enthusiasts cite for preferring this cut:
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Portion control – The petite size makes flats easy to eat without overstuffing yourself.
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Skin – The higher skin-to-meat ratio means more crispy, flavorful skin in every bite.
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Two bones – The twin bones make meat easy to access.
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Saucing – Broad shape allows even coating and clinging of sauces.
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Handheld – Flats are easy to pick up and eat with your fingers.
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Texture – Flats offer a crunchy contrast to the softer drumettes.
For many wing lovers, flats hit the perfect balance of meatiness, crunch and flavor encapsulated in a crispy bundle of finger food fun.
Where to Order Chicken Flats
Chicken flats are menu staples at wing joints, sports bars and other casual dining establishments. Here are some places where you can find flats:
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Wingstop – Offer classic or boneless chicken flats in 8 flavors.
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Buffalo Wild Wings – Flats and drums available in over 20 sauce options.
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Atomic Wings – Flats can be ordered with dry rubs or sauces like honey sriracha.
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Wing Zone – Flats come sauced or naked along with a range of sides.
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Local bars/pubs – Many serve flats and other wings for game day specials.
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Pizza chains – Domino’s, Pizza Hut and others have chicken flats on their menus.
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Grocery stores – Purchase frozen flats from brands like Tyson and heat at home.
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Butcher shops or meat markets – Ask for flats cut from fresh chicken wings.
Now that you’re a flats expert, it’s time to dig into these crave-worthy chicken wing cuts. Whether you’re feeding a crowd for the big game or fulfilling a wing fix at home, flats bring flavor, crunch and fun to the party!
How to Grill Chicken Wing Flats
- Mix: Put the measured spices in a mason jar or bowl and give them a good stir. Set aside.
- Shake: Stir or shake the chicken rub before putting it on the wings, because the spices might separate.
- Clean – Wash the chicken wings. If you have time, put them in the fridge to dry for at least three hours. Do not cover.
- Dry with a paper or kitchen towel if you don’t have much time. Then move on to the next step.
- Salt and rub the chicken with dry rub after putting it on a large plate or bowl. Reserve unused seasoning for later use.
- Prepare the Grill—Wipe down and lightly oil the grill when you’re ready to use it.
- Preheat – Preheat to medium. Or, if using charcoal, fill it half full. For about 15 minutes, let it light up and start moving.
- Layer: Put as many flats as possible on the grill at once. This helps build steam, which makes them moist and tender.
- For the first five minutes, let them grill. Then flip them over and grill for three more minutes, or until the internal temperature of the wing reaches 165℉/74℃. A meat thermometer is best because wings come in different sizes.
- Watch—Keep an eye on the wings because the fat that is dripping off of them tends to flare up. Try moving them around when flare-ups occur.
- Serve—Take it out and put it on a plate with your favorite barbecue or dipping sauce.
- Classic Buffalo Wings—These guys are a foodie and wing lover favorite because their wings are the perfect mix of spicy and savory.
- Honey mustard wings are a delicious traditional condiment that combine the sourness of mustard with the sweetness of honey for a flavor explosion that you won’t soon forget.
- Why not try Teriyaki Wings? Everyone likes wings with an Asian twist now and then. Soy sauce, sugar, and other tasty spices make a great chicken wing sauce.
- For wings that are soft and cooked all the way through, start by grilling them over indirect heat. In other words, keep the wings away from the flame or other heat source.
- Baste: If you’re using a sauce, brush it on the wings just before they’re done. This lets the flavors meld and caramelize.
- Dry Them—Chicken skin that is dry gets so much crispier. Let them dry out in the fridge for at least three hours, if you have time. It’s okay if you don’t have time to do it; the world won’t end. .
Having a jar of homemade spices ready saves time and makes meal preparation easier. Your kitchen routine can significantly improve with one simple step.
Serving and Storage Instructions
Eating it right off the grill may be tempting, but resist the urge. Letting it cool slightly allows the juices to reabsorb and keeps you from burning your tongue.
Transfer leftovers to an airtight container within two hours of cooking. It’s possible to keep chicken wing flats fresh and tasty for up to four days in the fridge. You can reheat it in a 165°F/75°C oven or zap it in the microwave.
Flats or wingettes are the flat part of the wing with two bones that run their length. They’re between the drummette and wing tip.
Drumettes are shaped like tiny chicken legs with a single bone running through the middle. Flats are often referred to as wingettes and have two bones. They’re smaller and juicier than the drummettes.
You can save money by buying whole chicken wings and cutting them apart yourself. Spread the wings out and use a sharp knife to cut them apart at the joints. This will separate the tips, flats, and drummettes. The tips make excellent chicken stock, while the drummettes and flats go great on the grill.
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FAQ
What do flats mean in chicken?
Chicken flats, also known as Wingettes, refer to the middle part of a chicken’s wing which is located between the drum and the wing tip. They are called flats due to their leveled shape, and have two thin bones that run parallel to each other down the leg.
Why do people prefer flats over drumsticks?
Flats. Higher crispy skin to meat ratio, juicier meat, better dipping sauce retention, less gristle and chewy bits. easier to eat when you use the prying-the-bones-apart method.
Are flats the same as wings?
The wingette, or chicken flat, is the middle section of the wing. It has two parallel bones and offers a higher skin-to-meat ratio, making it ideal for those who love crispy skin with every bite.