Chicken wings are a popular appetizer and finger food. While some people prefer to eat them whole with the bones in, others like to remove the bones first. Getting the meat off the bones can sometimes be tricky, especially if you want the wings to remain intact. Here are some tips for cleanly and easily removing chicken wing bones.
Use a Sharp Knife
A sharp knife is key for getting under the skin and meat to separate it from the bones. Try using a boning knife, which has a narrow, pointed and very sharp blade. This will allow you to easily cut the membrane attaching the meat to the bones.
Cut at the Joints
Chicken wings have three segments – the drumette, flat and tip. Focus on cutting through the joints in between these segments instead of through the bones themselves. This is often the path of least resistance. Cut down through the joint crevice until you hit bone on either side, then twist the knife to pry the pieces apart at the seam.
Use a Cutting Board
A cutting board provides an anchored, steady surface for cutting. Hold the chicken wing down against the board while making incisions. The stability helps make clean, even cuts.
Work Over a Plate or Bowl
Have a plate or bowl ready to collect the wing pieces as you remove them from the bone. This keeps everything contained and organized and makes it easy to discard bones while keeping the meat.
Use Scissors for Tip Removal
The tip section of the wing is very small and can be hard to cut off with a knife. Kitchen shears are useful here – simply snip through the joint to remove the tip piece.
Slide Knife Under Skin
After making cuts at the joints, use the knife to detach the skin from the bones. Angle the blade sideways and gently work it under the skin, gliding along the surface of the bone to separate the two.
Pull Apart with Hands
Your hands can help pull the meat portions off once cuts have been made. Grip the bony end firmly and pull – the meat should slide right off. Be careful not to tear the skin.
Use a Fork to Scrape Bones
For stubborn bits of meat clinging to bones even after pulling by hand, use a fork. Scrape the tines along the bone to remove remaining morsels.
Cut Out Bone Splinters
Sometimes bones can splinter when cutting through joints, leaving small fragments behind on the meat. Carefully trim these out with knife point – be thorough to minimize the risk of anyone choking.
Don’t Over-Cut
Take care not to make too many deep cuts in the meat or skin. This can cause the wings to shred and fall apart. Make calculated, shallow cuts just to penetrate to the bone.
Keep Skin Intact If Desired
For wings that look attractive, leave the skin on and try to remove the bones without piercing the skin at all. This just takes patience and care with the knife work.
Bend Wings to Crack Bones
Some cooks will bend wings with pliers or back over themselves to crack the bones first, allowing easier knife access. But this can splinter bones and damage skin.
Use a Towel for Grip
Holding a chicken wing with a paper towel or dish cloth can provide a better grip. Just wrap the wing up to get a secure hold as you work.
Remove Tip Bones First
Since the tip bones are small and fiddly, you may want to snip these off first before tackling the larger drumette and flat sections.
Don’t Cut at an Angle
Hold your knife perpendicular to the cutting board, not on an angle. Cutting straight down makes a cleaner cut.
Take Your Time
There’s no need to rush the process. Go slowly and methodically for the best results. Proper technique is more important than speed.
Use Poultry Shears If Needed
Sturdy poultry shears can cut through chicken bones much more easily than a knife. Consider using them if you struggle with a knife.
Conclusion
Removing chicken bones while keeping the wings intact does take some finesse. Having the right tools and methodical technique will ensure success. Patience and care is also vital – don’t rush the process. Take your time and make precise cuts. With practice, you’ll be able to cleanly bone wings every time.