How To Cut Up Chicken Wings
Flip the wing over so that you can easily see the joints. Identify the wing tip. Cut it cleanly with one cut right through the joint. Set the tips aside to make stock. These are not useful as wings.
Place the knife at the high ridge on the joint between the flapper and the drumette. Push your knife through. If you have a lot of resistance, wiggle the knife just a bit and when you feel less resistance push the knife down.
You now have 2 useable wing portions. Enjoy your wings!
FRIED CHICKEN WINGS
Fried Chicken Wings Recipe from Allrecipes.com
Prep: 10 mins
Cook: 10 mins
Additional: 30 mins
Total: 50 mins
Servings: 6
Yield: 12 wings
Ingredients:
12 small chicken wings (separate wing portions at the joint to form wingettes and drumettes)
¼ teaspoon seasoned salt, or to taste
1 cup all-purpose flour
1 teaspoon coarse salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), BBQ sauce, etc.
2 quarts vegetable oil for frying
Instructions:
Step 1: Season chicken wings lightly with seasoned salt.
Step 2: Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
Step 3: Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
Step 4: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 5: Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
Step 6: Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.
