Poultry cut: where it is, price, recipes
Wing flat (wingette)
The flat: the middle wing section, meat held between two thin parallel bones, sold with or without its tip. Once cooked, the bones slide out in one pull; the tip, nearly all skin, belongs in the stockpot.
- Roasted
- Grilled
- Boiled
$4/ lb
- In French
- Aileron
- Japanese side
- Tebasaki (wing flat and tip)
- 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
- ~10 cm
Compared with its neighbors
Compared with Whole wing, Wing flat (wingette) scores the same on tenderness, flavor and marbling and costs the same.
Compared with Pope's nose (tail), Wing flat (wingette) is leaner (3/5 vs 5/5) and costs $1 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Wing flat (wingette) | 3/5 | 4/5 | 3/5 | $4 / lb | Roasted, Grilled, Boiled |
| Whole wing | 3/5 | 4/5 | 3/5 | $4 / lb | Roasted, Grilled |
| Pope's nose (tail) | 3/5 | 4/5 | 5/5 | $3 / lb | Roasted, Grilled |
