Learn how to cut your own chicken wings. Once you get the hang of it, you’ll be bragging about your masterful butcher skills.
Chicken wings, no matter how they’re prepared, are an excellent meal to serve. You can buy chicken wings cut up and ready to cook at the grocery store. But these are more expensive than whole wings. I typically find that wings that come already cut up cost between 30 cents to 70 cents more per pound than whole wings.
Scroll down to see the step by step photos or click here to jump straight down to the basic instructions.
Video: Process For Cutting Wings
Why Cut Whole Chicken Wings?
You can usually buy chicken wings at the store that are already cut into the familiar drum and flap portions that you would be served when ordering wings in a restaurant. But if you have the option of buying the whole wing, it’s often cheaper. And while it’s not absolutely necessary to cut the wings in order to cook them, it certainly makes them easier to eat.
If you’re interested, you can find out more about how long to cook chicken wings with various methods (whether you decide to cut them or not) and find the best option for you.
How To Cut Chicken Wings
Did you know that cutting up wings is so incredibly easy? You can save money on your chicken wings from now on. In fact, with a little practice and a few cutting tips you can prepare two pounds of chicken wings in about 2 minutes. You need only a good sharp knife (I prefer using a chef knife for this job) and a cutting board.
If you stretch out the wing, you’ll notice that there are three parts to the wing. There is the wing tip (also called the flapper), the middle part is the wingette (also called the flap), and then the meatiest part is called the drum or drumette. You will make two cuts when you cut the chicken.
When you make two cuts to the one wing, you will be left with three portions. The wing tip typically is not used in most recipes; I like to save the wing tips for stock. If you are not going to make stock, immediately place the wings in the freezer and prepare stock when you are ready.
Stretch out the chicken on a cutting board, now flip the wing over, so the inside portion of the wing faces up. It is very easy to see the joints when you position the wing this way.
The first cut that you’ll make will be the high ridge or the joint between the wing tip and the wingette.
Cut and then set the tip to the side. As noted, you can use the tips for stock. Put them all into a zip top bag and pop them in the freezer until you’re ready to use them.
The second cut you’ll make will separate the drumette and the wingette.
Place the knife at the high ridge on the joint between the two pieces and 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 should have a clean cut. Now you have pieces that are ready for your favorite recipe.
See how easy that was? I hope the next time you’re making your favorite wing recipe you grab the package of whole wings and save yourself some money by cutting them yourself.
Chicken Wing Recipes
Now that you’ve got perfectly cut chicken wings, how are you going to cook them? Here are some great options or browse How to Cook Chicken Wings to get the pros and cons to help you decide.
- How to Fry Chicken Wings
- Grilled Wings Recipe
- Crispy Air Fryer Chicken Wings
- Baked Chicken Wings Recipe
- Slow Cooker Wings
- Extra Crispy Brined Chicken Wings
Podcast Episode About Cutting Chicken Wings
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
How To Cut Chicken Wings Instructions
Learn how to cut your own chicken wings. Once you get the hang of it, you’ll be bragging about your masterful butcher skills.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: 2 pounds 1x
- Category: Appetizer
- Method: Cut
- Cuisine: American
Ingredients
- 2 lbs. whole chicken wings
Instructions
- 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 should have a clean cut. Now you have pieces that are ready for your favorite recipe.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in January 2016 and was revised and republished in December 2024.
I bought a big bulk pack of wings at Costco and this is exactly what I needed. It worked well. Thank you.
You’re welcome, Shannon! So glad it was helpful.
Sooo, after you cut off the tip you make another cut; does this make two drummers out of each chicken wing.?
So from each chicken wing, you’ll get the tip (which you can save for stock), plus the two main wing pieces – the drumette and wingette – which you can use in any of our chicken wing recipes. Hope that helps, Jan!
I cut the wing apart based on your instructions. I will continue to do this, it’s better
Glad it helped you, Charles!
Great advice! I used to buy Wingettes from the store, then I realized i could trim them myself for considerably less. The part I have the most issue with is cutting the Drumette from the Flat. They don’t always come out as “pretty” as some of the wing places, but I have found that they don’t taste much different ;-).
Oh, for those having issues cutting, a great pair of poultry scissors will work wonders for you.
Thanks for the feedback, Scott!
Thanks. This made easier than I thought possible. Plus, I can take off excess skin in the process!
You’re welcome, Sharon! We love chicken wings and have lots of how to’s and recipes here – https://thecookful.com/category/chicken-wings/ if you need other ideas!
Hello, I was just wondering, how to tell chicken wings apart. The left from the right?
I was a little confused by your use of the term “flapper” to what I believe is the wrong part.
E.g. wikipedia’s “Poultry” page says:
… split into three segments, the meatier “drumette”, the “wingette” (also called the “flat”), and the wing tip (also called the “flapper”) …
Great pics with good explanation. Never thought it would be so easy.
You were right about “you can prepare two pounds of chicken wings in about 2 minutes.”
Thank you!
Arjun, Thanks. Happy to help!