Poultry cut: where it is, price, recipes
Whole wing
Three sections joined at two joints: drumette, flat and tip. More skin and collagen than meat, which is exactly why it crisps and takes a glaze; Americans eat more than a billion of them on Super Bowl weekend.
- Roasted
- Grilled
$4/ lb
- In French
- Aile entière
- Where it sits
- Wing. Carving a French roast chicken, the wing comes off with part of the breast, so "leg or wing?" really means dark meat or white.
- Tenderness
- 3/5
- Flavor
- 4/5
- Marbling
- 3/5
- Price
- $4 / lb ·
- Actual size
- ~20 cm
Compared with its neighbors
Compared with Wing flat (wingette), Whole wing scores the same on tenderness, flavor and marbling and costs the same.
Compared with Drumette, Whole wing scores the same on tenderness, flavor and marbling and costs $1 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Whole wing | 3/5 | 4/5 | 3/5 | $4 / lb | Roasted, Grilled |
| Wing flat (wingette) | 3/5 | 4/5 | 3/5 | $4 / lb | Roasted, Grilled, Boiled |
| Drumette | 3/5 | 4/5 | 3/5 | $5 / lb | Roasted, Grilled |
Recipes that name the Whole wing
Traditional tebasaki gyoza (stuffed chicken wings)
Tebasaki shio yakitori (salt-grilled chicken wings)
Tebamoto no sappari-ni (chicken drumettes braised in soy sauce and vinegar)
Nagoya-style fried chicken tebamoto
Traditional Buffalo chicken drumettes
Traditional crispy Buffalo chicken wings
Smoked chicken wings with maple chili glaze
Buffalo Sauce
Homemade furikake gohan
Buffalo wings, blue cheese dip
Korean fried chicken