Do you want to know how to prepare perfect chicken wings? If you want them to look exceptional, don’t miss this step by step to cut them like a pro
Many times we buy chicken wings that come in one piece: the thigh attached to the wing part. And we find it difficult to clean and cut them at home.
It is a very simple task, all you need is a good knife and a little patience. Follow the steps we give you and your chicken wings will look like they just came out of a professional kitchen.
Step by step to get perfect chicken wings
1. Check that there are no traces of feathers
The first thing you should do is check all the wings and check that no feathers have been left. If there is any, remove it with the help of tweezers. They must be as clean as possible.
2. Separate thigh, brim, and tip
Then you must separate the thigh from the wing part and from this last part you have to remove the tip.
If you look closely you will see that both between the part of the thigh and the wing and between the tip and the wing there are cartilages, that is, they are two moving parts. This is where you should make the incisions. In the next photo, we have marked with black lines the areas where you must cut.
Do this process carefully, cutting the tendons and separating each of the pieces. You must do it little by little and avoid cutting the bone so that it does not splinter.
When you have the three pieces separated, you can save the tips to use for a chicken broth.
You can leave the part of the wing as is, but if you want to make the work easier for your guests, you can push the meat from the area that was hit with the tip with the help of a knife, so that you free part of the bone. This will make it much easier to catch them by hand.
Make lollipops with your thighs
To make the thighs look like lollipops and that your guests can hold them by hand, you must do the following:
- Cut the part where you hold the thigh, just below the cartilage, until you reach the bone. So that you separate the meat from the cartilage part. Remove the cartilage and this part of the skin and discard them.
- With the help of a sharp knife, move the meat towards the lower part of the thigh, so that you release the bone, which will remain visible.
- Once at this point, you can leave it as it is so that there will be some lollipops with the chicken skin on the outside (as we have left them) or you can keep pushing the meat until you can turn it over without it separating from the bone. In the latter case, the skin will remain inside.
- In many restaurants, you can find wing thighs in either of the two ways. We prefer to leave the skin on the outside since when frying it is very crispy. Once fried, the thighs will be as in the first photo in this article.
