Wing Game Strong: A Guide to Prepare the Ultimate Party Wings
A Guide to Prepare the Ultimate Party Wings
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Category
BBQ
Learn how to section wings by separating flats from the drums. Adding this skill to your BBQ tool belt will save you money, and yield bigger and better wings! These bonus grilling tips below will take your wing to the next level!
Lead Pitmaster Rosalie Pareja
Ingredients
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Chicken Wings
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Sharp, Heavy Knife
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Nitrile Gloves
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Plastic Cutting Board
Directions
How to Section Wings
The first step is making sure you have a very sharp knife with some weight to it.
The second step is making sure you have a very clean surface area to work with, and preferably gloves.
Use fresh or thawed wings, never attempt this frozen!
Each wing gets separated individually, and it’s going to take a few tries to get it right if this is your first time. However, once you get the hang of it, it’s a lot less time-consuming than you think!
Place full wing on a clean surface area, preferably on a plastic cutting board that can’t slip.
Stretch the wing out, until you are able to see where the bottom of the drum meets the bottom of the flat. (See photo for reference).
Using your knife, you’re going to cut (with force) diagonally to split the two sections apart. It’s important to find that exact meeting point so that you are not cutting into any bone that could split and become harmful. I like to use my finger to figure out where that spot is.
After I have separated the wingette from the drumette, I like to cut the extra tip off the wing to make a traditional flat.
It’s as easy as that! Just repeat for how many wings you would like.
5 Tips for Better Chicken Wings
Pat dry with paper towel, and apply a thin binder like a spray oil before seasoning with your preferred dry rub (try Chicken and Waffle Wing Rub by PS Seasoning from our “Game Time Means Flame Time” BBQ box).
Sprinkle cornstarch on all sides when seasoning to make crispier skin!
When smoking wings, smoke at a low temperature (we like 220 F) and spritz with oil or water throughout cook to avoid drying out. Finish them off at 275 F to ignite the juices.
When grilling wings hot and fast, grill for 10 minutes each each to avoid sticking when flipping.
After tossing the wings in your favorite GMC sauce (try Apple Moonshine BBQ Sauce by Southern City Flavors from our “Game Time Means Flame Time” BBQ box!), place them back on the grill to tack up and keep their crispy skin!
