Poultry cut: where it is, price, recipes
Tebasaki (wing flat and tip)
The wing flat with its tip. In Nagoya they have been double-fried and brushed with a sweet, peppery glaze since the 1960s, then eaten with your fingers alongside a beer.
- Grilled
$4/ lb
- In French
- Tebasaki (aileron et pointe)
- French cuts
- Aileron
- 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
- ~12 cm
Compared with its neighbors
Compared with Sori (oyster), Tebasaki (wing flat and tip) is less tender (3/5 vs 5/5), milder (4/5 vs 5/5) and costs $14 a pound less.
Compared with Bonjiri (tail), Tebasaki (wing flat and tip) is milder (4/5 vs 5/5), leaner (3/5 vs 5/5) and costs $1 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Tebasaki (wing flat and tip) | 3/5 | 4/5 | 3/5 | $4 / lb | Grilled |
| Sori (oyster) | 5/5 | 5/5 | 3/5 | $18 / lb | Grilled |
| Bonjiri (tail) | 3/5 | 5/5 | 5/5 | $3 / lb | Grilled |
