Chicken wings are one of the most beloved parts of the bird. Their versatility flavor, and fun factor make them a go-to appetizer or snack. But what exactly are chicken wings made of? Let’s take a closer look at chicken wing anatomy to understand what part of the chicken the wing comes from.
The Three Sections of a Chicken Wing
A chicken wing is made up of three distinct sections
- The drumette
- The wingette (also called the flat)
- The wing tip
The Drumette
The drumette is the meatiest section of the chicken wing, closest to the breast. It looks like a miniature drumstick and contains part of the upper wing bone.
Chicken wings don’t actually have arms, but if they did, the drumette would correspond to the upper arm. It starts thick near the breast and tapers down to connect to the wingette.
The drumette has the most tender meat of the three wing sections. It contains mostly white meat with some connective tissue.
The Wingette
The wingette is the long middle part of the wing. It is also known as the flat or flap. It has two bones that run parallel to each other and less meat than the drumette.
If the chicken wing was an arm, the wingette would be the forearm area. It has a flat, wide shape compared to the round drumette.
The wingette tends to crisp up very nicely when cooked. The meat can be pulled off the bone in a single strip if you twist the bones the right way.
The Wing Tip
The wing tip is the thin, pointy part of the wing that sticks out. There isn’t much meat in it because most of it is up near the drumette.
The wing tip corresponds to the wrist area on an arm. It mainly consists of skin, cartilage, and bone.
Many restaurants and home cooks throw away the wing tips because they don’t have much meat on them. But when cooked, the tips are very crispy because they have a lot of skin compared to meat.
Chicken Wing Anatomy and the Structure of a Chicken’s Body
It helps to picture the inside of a whole chicken so you can figure out exactly where the wing comes from.
A whole chicken wing comes from the breast quarter area of the bird. The breast quarters include the breast meat, wing, and back portion.
Specifically, the wing bones connect to the chicken’s body right around the shoulder joint area. The drumette bone extends from the bird’s shoulder outwards, forming the upper wing.
- Chicken wings come from the breast quarter of the chicken
- The drumette bone connects to the shoulder joint
- Wings consist of the drumette, wingette, and tip sections
Knowing that wings connect to the breast and shoulder region gives you a better sense of what cut of meat they come from. Next time you eat a wing, you can visualize exactly where it was located on the whole chicken!
The Unique Structure and Function of Chicken Wings
Since chickens don’t actually fly, their wings serve a different purpose than bird wings built for flight. Their wings are structured specifically for the life of a domestic chicken.
The drumette contains white meat with fast-twitch muscle fibers. These fibers allow for short bursts of activity like flapping the wings or jumping up to a perch.
In contrast, dark meat in the legs and thighs contains slow-twitch fibers for extended walking and standing. So chicken wings are built for range of motion rather than sustained flying.
The two slender bones of the wingette add flexibility but aren’t robust enough for true flight. And the minimal meat in the tip isn’t necessary for a chicken’s lifestyle.
Chicken wings perfectly suit the life of a barnyard chicken, whether flapping up to a roost or briefly fluttering away from danger. Their unique structure matches their behavior and purposes as a land-based bird.
Preparing and Cooking Chicken Wings
Chicken wings are prepared in many ways, from smoking or grilling to frying or baking. Here are some tips for getting the most out of your wings:
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Separate the wings into drumettes, wingettes, and tips for more even cooking. The drumettes take longer than the smaller pieces.
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Roast or grill the wings uncovered first to render excess fat and get the skin crispy. Then toss them with sauce during the last few minutes.
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Fry wings in batches to maintain oil temperature. Keep oil between 325-375°F for crispy wings without greasiness.
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Bake wings on a wire rack over a baking sheet so air circulates completely around each piece.
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Season wings generously with spices or dry rubs. The skin gets extra crispy and the seasonings permeate the meat.
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Toss sauced wings in starch like cornstarch or potato starch so the sauce adheres nicely to the meat.
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Finish sauced wings under the broiler for 1-2 mins to caramelize the sauce.
With the right prep and cooking methods, chicken wings become irresistibly crispy, saucy, and packed with flavor. Now that you know exactly what cut of the chicken they come from, you can better appreciate why wings taste so good!
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Chicken Wing Cooking Guides
When you have a party or want to snack while watching the big game, chicken wings are a great starter. Theyre also one of the most popular items on bar menus. They may be cooked in many ways: deep fried, baked, grilled, smoked, or barbecued.
| Weight | Oven Temp | Roast Time | Safe Temp |
|---|---|---|---|
| 1 to 2 lbs | 400°F | 25 – 35 mins | 165°F |
| 2 to 3 lbs | 400°F | 30 – 50 mins | 165°F |
| 3 to 4 lbs | 400°F | 45 – 60 mins | 165°F |
Note: The above guidelines are only guardrails. To achieve crispy chicken wings, check on the drumsticks intermittently as you near the above roast time frames.
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How to Cut Whole Chicken Wings into Portions
FAQ
Which part of a chicken is the wing?
Chicken Wing Butcher Guide Chicken wings are made from the wing section of a chicken. The wing is actually part of the chicken’s shoulder, and it’s the section that contains the drumette and the wingette. When cooked, they are often served with sauces such as buffalo sauce, barbecue sauce, or sweet and sour sauce.
Are drumsticks part of a chicken wing?
A drumstick is produced by cutting a whole leg through the joint between the tibia and the femur. The thigh is removed. The drumstick consists of the drumstick and patella. A whole wing is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone.
What are chicken wing portions called?
The wing has three sections: at the end, a pointy tip that offers very little in the way of meat; the middle portion, a double-boned “wingette” often called the “flat;” and, where the whole wing joins the chicken’s body, a drumette.
What cut of chicken is best for wings?
Chicken Breast. Boneless, skinless chicken breast is best for making boneless chicken wings. You can use chicken thigh, but the breast meat is so much better.