Content

• Steps
• Method 1 of 2: Standard Wing Cutting
• Method 2 of 2: Cutting the Wings in French
• What do you need

Whole chicken wings must be cut open before using them in various dishes. The easiest way to do this is in the usual way. But if you want something non-standard, try to cut them “in French”.

Steps

Method 1 of 2: Standard Wing Cutting

1. 1 Find both joints of a whole chicken wing. Two joints connect the three parts of the wing. Both joints are clearly visible.
   • The winglet should bend in two places where the joints are located.
   • The end of the wing, rounded and connected to the chicken carcass, is called the humerus, the middle part is the ulna, and the pointed end is the radius.
   • Find both joints and feel for the dimples with your fingers. These are the junction points. It is at these points that the wing should be cut.
2. 2 Dislocate the wing at the junction of the elbow and shoulder parts. Take it by the edges. Fold back the shoulder and elbow parts, separating them.
   • Take the elbow in one hand, the shoulder in the other. They should take the shape of the letter "V". The radial part of the wing does not need to be touched yet.
   • Pull down both parts of the winglet until you hear a characteristic crackle. Repeat until a small bone has passed through the skin.
3. 3 Cut the joint. Place the chicken wing on a cutting board. A sharp knife should be between the protruding parts of the joint. Press it down and cut it, splitting the wing into pieces.
   • We cut the joint, pressing with force on it with a blade, and saw through the skin.
   • You can also cut it with sharp and clean kitchen scissors.
4. 4 Dislocate the joint between the elbow and radial parts. Take this piece in your hands. Roll and bend back the tip of the wing to crack the joint.
   • It is soft, so it is much easier to work with it.
   • Hold the elbow with one hand while twisting the tip of the wing with the other. Continue until you hear a characteristic crunch. Bend the joint back until you see exposed bones. The smaller one is connected to the wing tip.
5. 5 Cut the joint. Place the wing on a cutting board and use a sharp knife to separate the elbow from the radial.
   • This area can be easily cut with a knife, or you can use kitchen scissors.
6. 6 Use the wing parts. Use the elbow and shoulder portions in chicken wing recipes. Throw away the tips.
   • There is very little or no meat on the tips of the wings, so it is better not to use them for regular recipes. If it's a pity to throw it away, you can later cook chicken broth out of them.

Method 2 of 2: Cutting the Wings in French

1. 1 Before cutting in French, it is necessary to split the wing into three separate pieces in the usual way.
   • Throw away the tips. Use only the elbow and shoulder portions.
   • Separate the meat and skin from the bones. The chicken will remain on one end of the wing, and you can grab the protruding bone with your fingers.
2. 2 Cut the skin on the shoulder of the wing. With a sharp knife, cut it through the entire narrow section of the shoulder.
   • Squeeze the protruding bone firmly with the fingers of one hand as you cut through the skin with the other.
   • Use a gentle sawing motion to separate the skin from the meat. Don't push and let the blade do all the work. Peel off the skin without sawing through the bone.
3. 3 Move the meat to the other end of the bone. Move it to the wide edge with one side of the knife blade.
   • This can be done by hand. Use a knife if the meat slips or is too hard.
   • Press down on the blade so that the sharp edge lightly touches the bone. Press while twisting the shoulder of the wing to scrape off meat from all sides.
   • Sometimes you will have to cut several tendons to get a good result.
4. 4 Secure the meat. Once it becomes a tight knot at one end of the bone, twist it outward with your fingers.
   • This is not necessary, but the meat that is secured in this way will not slide down the bone during cooking.
5. 5 Do the same with the elbow part of the wing. Grasp the protruding bone and press the meat against the opposite end. Unscrew it and secure.
   • You do not have to separate the skin from the bone as the ulnar wing is in the middle.
   • Move the meat away from the narrow end of the elbow, exposing the bone in this area and creating a thick knot at the wide end.
   • You can turn the meat knot inside out to hold it in place. But this is not at all necessary.

What do you need

• Sharp knife
• Kitchen scissors (optional)
• Cutting board