The chicken wing is considered a distinct part of the chicken anatomy. It is the section of the wing that is separated from the rest of the bird during butchering and sold or prepared separately from the breast or leg meat.
Anatomy of the Chicken Wing
To understand what constitutes the chicken wing, it helps to have a basic grasp of chicken anatomy and how chickens are butchered for meat. Chickens have two wings attached to the sides of their breast that enable flight. Each full wing consists of three segments:
- Humerus – The upper segment connecting the wing to the chicken’s body. This is attached to the breast bone.
- Ulna/Radius – The two lower wing bones extending from the humerus to the tip of the wing.
- Carpometacarpus – Commonly called the wingtip, this is the fused lower segment containing the carpals and metacarpals. It does not contain meat.
When a chicken is prepared for butchering, the wings are removed from the carcass by cutting through the joints where the humerus and ulna/radius connect. This leaves a portion of the breast meat attached to the humerus bone.
The section of the wing that is sold as chicken wings consists of the ulna and radius bones and surrounding muscle, skin, tendons, and cartilage. The humerus and wingtip are removed.
Sections of a Chicken Wing
While still attached to the chicken, the wing can be divided into three sections:
- Drumette – The meaty upper segment containing the humerus.
- Flat or mid-section – Contains the ulna and radius bones and a thin layer of meat and skin.
- Wingtip – The pointed lower segment made up of the fused carpometacarpus bone.
When the chicken is butchered for meat, the drumette and wingtip are removed from the wing that is sold. What remains is the mid-section or flat. However, when the wing is separated it can also be referred to as the drumette, which causes confusion about what parts make up a chicken wing!
Types of Chicken Wings
Chicken wings are available in a few different forms:
- Whole Wings – The entire mid-section with both the ulna and radius bones and connected muscle/skin.
- Drummettes – Only the thicker upper segment with the ulna bone.
- Flats, mid-sections or wings – The thinner lower segment with only the radius bone.
- Winglets or wing segments – Wings are cut into smaller segments, usually the drumette or flat cut into two or three pieces.
Chicken Wing Composition
Since the chicken wing is muscle meat covered by skin and attached to bone, it contains:
- Lean protein – Chicken meat provides lean protein that contains all the essential amino acids needed in the diet.
- Fat – The skin contributes saturated and unsaturated fat. The wings are considered a fattier cut.
- Bone – The radius and ulna bones make up a good portion of the chicken wing.
- Connective tissue – Tendons, cartilage and collagen are found in the wings.
- Micronutrients – Chicken meat and skin provide B-vitamins, selenium, zinc and other vitamins and minerals, although in lower amounts than more nutrient-dense cuts like the breast.
Nutrition Facts
The nutrition breakdown of chicken wings depends somewhat on whether it is the drumette, flat or whole wing. Here is a general nutrition comparison of 3 ounces or 85 grams of chicken wings (about 4-5 wings) without the bones:
| Nutrient | Amount |
|---|---|
| Calories | 245 |
| Fat | 19g |
| Saturated Fat | 5g |
| Cholesterol | 109mg |
| Sodium | 390mg |
| Potassium | 210mg |
| Carbohydrates | 0g |
| Fiber | 0g |
| Sugars | 0g |
| Protein | 24g |
As you can see, chicken wings are high in fat and calories compared to leaner cuts of chicken like the breast. But they remain a good source of protein and vitamins/minerals.
Uses for Chicken Wings
The main uses for chicken wings include:
- Appetizers – Wings are often served as appetizers or bar snacks accompanied by dipping sauces.
- Main dishes – They can be prepared as an entree, often with a sauce like barbecue or Buffalo sauce.
- Soups and stews – Wings add flavor and body when simmered in soups or stews.
- Stock – Simmered bones and meat make a tasty and nutritious chicken stock.
The drumette or flat sections can also be used in place of other chicken pieces like the breast or thigh in recipes.
Popular Chicken Wing Dishes
Some classic chicken wing recipes include:
- Buffalo wings – Tossed in a butter/hot sauce mixture.
- Honey barbecued wings
- Garlic parmesan wings
- Teriyaki wings
- Jerk chicken wings
- Chicken wing soup
Cooking Methods for Chicken Wings
Chicken wings can be prepared using various cooking methods:
Frying
One of the most popular ways to cook wings is to fry them, either by pan-frying, deep-frying or air-frying. Fried chicken wings have a crispy skin and tender, juicy meat when cooked properly. They are well-suited for tossing in sauces.
Baking
Baked chicken wings can also achieve a nice crispiness. Baking may be slightly healthier than frying and allows seasoning or sauces to be added easily.
Grilling
Grilling imparts a delicious smoky, charbroiled flavor. Wings can be grilled directly or grilled first then finished by sautéing or baking.
Broiling
Broiling chicken wings quickly at a high heat browns the skin nicely. It’s important to flip the wings once during broiling.
Braising
Slow braising wings in a sauce or stew keeps them moist while adding robust flavor.
Simmering
Gently simmering raw chicken wings in liquid when making stock or soup tenderizes the meat and enriches the broth.
Tips for the Best Chicken Wings
Follow these tips for finger-licking chicken wings every time:
- Pat the wings dry before cooking so they get crispy.
- Coat wings in a light flour, cornstarch or baking powder dredge if pan-frying or baking.
- Fry wings in small batches at 350°F to crisp the skin without overcooking.
- Bake wings on a rack over a baking sheet for even crisping.
- Grill over direct high heat, flipping once.
- Check wings often to avoid overcooking. They should register 165°F.
- Let fried, baked or grilled wings rest 5 minutes before saucing.
- Toss cooked wings with sauce to coat fully.
- Serve wings with cooling dipping sauces like ranch or blue cheese.
Common Questions
Here are answers to some frequently asked questions about chicken wings:
Are there other names for chicken wings?
Chicken wings are also referred to as chicken wing portions or segments. The mid-section may be called flats or wings while the upper drumette segment is sometimes referred to as the wing drumstick or drummy.
How many wings are usually in an order?
A typical single serving of chicken wings is 5-6 wings. For appetizers to share, most restaurants and takeout places serve orders of 10 or 12 wings.
Can you make chicken wings without frying?
Yes, baking, grilling, and broiling are all good alternatives to frying wings. They may not be quite as crispy but can still develop a nice skin and be sauced or seasoned after cooking.
What’s the best way to crisp up chicken wings?
Frying, either pan frying or deep frying, is best for ultra crispy wings. Baking on a wire rack also produces excellent crispy results. Make sure the wings are dried well before cooking.
How long do cooked chicken wings last in the fridge?
Cooked chicken wings will keep 3-4 days in the refrigerator. Reheating them thoroughly before eating is recommended. Frozen cooked wings can be stored 1-2 months.
Conclusion
Chicken wings are a beloved appetizer and snack. Understanding what part of the chicken the wing comes from helps you better grasp chicken wing anatomy and composition. Chicken wings provide great flavor, juicy texture and nutrition as long as they aren’t overcooked. With a variety of preparation methods available, there are endless options for serving and enjoying this chicken component. Perfectly cooked, sauced-up chicken wings are always a hit!