The Art of Chicken Wing Cutting: Standard and French Cuts

Chopping chicken wings into perfect pieces can elevate any dish, from a casual wings night to a gourmet dining experience. Whether you're preparing classic drumettes and wingettes or mastering the art of French cuts, this guide will walk you through the precise steps to achieve flawlessly cut chicken wings. Let's explore both standard and French cuts in detail.

Standard Cuts

Understanding the anatomy of a chicken wing is the first step in perfecting your cutting technique. A whole chicken wing consists of two joints connecting three sections: the drumette, the wingette, and the wing tip. Proper identification and dislocation of these joints are crucial for clean cuts.

Step 1: Identify Both Joints

To find the joints, watch for the bends where the wing naturally separates into three parts. The first bend is where the drumette meets the wingette. The rounded end previously connected to the chicken's body is the drumette, and the section between the two joints is the wingette, also known as a flatette.

Step 2: Dislocate the Joint Between the Wingette and Drumette

Use your hands to grab the whole wing at both ends, bending it backwards over the joint. Hold the wingette and drumette in your hands so that they form an upright V shape. Pull down gently until you feel a slight crack. This indicates the joint has been successfully dislocated.

Step 3: Cut Through the Joint

Place the chicken wing on your cutting board with the exposed joint facing downwards. Position a sharp knife directly between the joint and press down firmly, using a downward force. If necessary, use a sawing motion to cut through the skin. As an alternative, sharp kitchen scissors can be used to cut through the joint.

Step 4: Dislocate the Joint Between the Wingette and Tip

For the second joint, hold the connected wingette and tip in your hands, wiggling or bending them backwards until you hear or feel the joint pop. This should be easier than the first joint due to its reduced firmness. Once the joint is separated, hold the wingette ready while bending the tip back to reveal two bones, with the smaller one attached to the tip.

Step 5: Cut Through the Joint Again

Return the wing to the cutting board, positioning a sharp knife directly between the joint and cutting straight through. The two pieces should separate easily. As an alternative, kitchen scissors can also be used for separation.

Step 6: Use the Separated Pieces

The separated pieces (wingette and drumette) can be used in various recipes. Discard the wing tips, as they have little to no meat. If you wish to preserve them, they can be saved for chicken stock.

French Cuts

For an elegant presentation and a delightful texture, French cuts separate the meat and skin from a portion of the bone, creating a neat and clean look. This technique is particularly enjoyable for those who appreciate the presentation of their dishes.

Step 1: Separate the Three Pieces as Usual

Follow the standard cutting steps to separate the three pieces (drumette, wingette, and tip). The method remains the same, but you will focus on the drumette and wingette for French cuts.

Step 2: Saw Through the Skin of the Drumette

Use a sharp knife to saw through the thin skin at the bottom of the drumette. Work around the entire bottom, stopping once the skin is fully disconnected. Gently pinch the exposed bone between your fingers and cut the skin with the other hand, using a gentle sawing motion. Avoid cutting into the bone to maintain its neat appearance.

Step 3: Push the Meat Down to One End

Use the side of the knife to push the meat down from the thin end of the bone and further onto the thick end. If squeezing the meat with your hands proves too slippery or tough, use the knife to assist. Press the blade into the side of the bone and rotate the drumette as needed to scrape up the meat around the bone.

Step 4: Secure the Meat

To secure the meat, pull it inside-out using your fingers. This step is optional but helpful in preventing the meat from slipping back down the bone as it cooks.

Step 5: Repeat with the Wingette

For the wingette, grab the bone and push the meat onto the opposite end. Fold the meat inside-out over that end if desired. Unlike drumettes, you won't need to separate the skin from the bone. Force the meat from the narrow end to expose more bone and create a fat knob on the thicker end. Secure the meat if needed but this step may not be necessary for all dishes.

Conclusion

Mastering chicken wing cutting opens up endless possibilities for culinary creativity. Whether you prefer the classic standard cuts or the elegant French cuts, both techniques can transform your cooking experience. Practice makes perfect, so hone your skills by trying these methods in your kitchen. Happy cooking!