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Learn how to break down chicken wings into drumettes, wingettes, and tips with just a pair of kitchen shears. It takes a few seconds per wing, saves you money, and gives you perfect party-size pieces.
Wings are a non-negotiable at any game day spread. Crispy outside, juicy inside, and you can sauce them about a hundred different ways (or skip the sauce entirely and go for a dry rub!).
When you buy the pre-cut wings at the store, you are paying for someone else to do a job that will take you about five seconds. Whole wings are almost always a better deal, and once you know how to break them down, this will be the only way you prep wings from now on.
I first started breaking down wings when pre-cut wings were out of stock at my local grocery store. There was no way I was going without wings for that particular game day, so I decided to figure it out with the whole wings they did have in stock.
I was shocked by not only how easy the process is, but how much money I saved on the wings themselves. Ever since, it’s been very worth it to break the chicken wings down myself.
what you’ll need
- Whole chicken wings. Look for the ones that still have all three sections attached (see photo below).
- Kitchen shears. Sharp ones make this easy. No shears? A sharp chef’s knife and cutting board will work, but shears are faster!
- A cutting board. A dedicated poultry board is ideal. Plastic is easiest to sanitize.
wing anatomy 101
Before you start cutting, it helps to know what you’re looking at. Every whole chicken wing has three sections, connected by two joints.
Drumette
This is the part closest to the chicken’s body, and it looks like a mini drumstick (hence the name). It has one bone running through it and the most meat of the three sections.
Wingette (also called the flat)
This is the middle section. It’s flatter and more rectangular, with two thin bones running side by side. There’s less meat than on the drumette, but plenty of skin, which is why many wing lovers swear the flat is the best part. It’s also easier to eat since the meat pulls right off the bones.
Wing tip (also called the flapper)
This is the pointy end, and it’s mostly skin and cartilage with very little meat. I like to save them for homemade chicken stock, where they add more flavor.
In case you were wondering, I am team flat which has caused many fights in my marriage.
Why this info matters: When you buy wings already broken down, you usually only get the drumettes and wingettes, and you’re paying extra for them. Buying whole wings and cutting them yourself gets you all three parts for less money, plus a bonus bag of tips for your next pot of stock.
how to break down chicken wings (step-by-step)
Find the joints
Hold the wing and bend it. You’ll feel (and see) the two spots where the sections connect. That bendy, give-a-little spot is exactly where you want to cut.
Cut through the joints
Snip through each joint with your shears. Cutting right at the joint, not through bone, means the shears glide through. You’re left with a drumette, a wingette, and a tip.
Check for bone fragments
Run your fingers over each piece and pull off any loose bits of bone or cartilage.
Repeat with the rest of the wings, and you’re done.
Tips for Success
Sharp shears matter. Dull ones crush instead of cut, which makes the whole thing frustrating.
Cut at the joint, not the bone. If it feels like a fight, adjust your angle and find the gap again.
Don’t toss the tips. Save them in a freezer bag for homemade chicken stock.
Cook tips separately. They’re small and cook faster than the meatier pieces, so add them later or pull them out sooner.
Prep in batches. Break down a whole package at once so you’re not stopping and starting.
food safety and clean-up
Raw poultry means a little extra care with prep and clean up. Wash your hands, shears, cutting board, and any surfaces the chicken touched with hot, soapy water, then sanitize them.
Keep the board and shears away from anything that’s ready to eat.
can I use a knife instead of shears?
Yes! Use a sharp knife and press down firmly at the joint. It works well, it just takes a bit more control, so go slow.
what do I do with the wing tips?
Freeze them and use them in chicken stock or broth. They add great flavor and collagen. You can also cook them with the rest of the batch. They’re mostly skin and cartilage, so they won’t have much meat.
how to store broken-down wings
Refrigerate the raw pieces in an airtight container or sealed bag and cook within 1 to 2 days.
To freeze, place the wings on a large baking sheet lined with parchment paper in a single layer. Freeze for about 4 hours, until solid, then place in a freezer bag. Press out as much air as you can before sealing (or store in a vacuum-sealed bag!). They’ll keep for up to 3 months. Thaw them overnight in the refrigerator before cooking.
how to cook your wings
Once they’re broken down, the fun part starts. You can:
- Bake them
- Air fry them
- Grill them
- Fry them
- Smoke them
- Pressure cook them
- Smoke them
Personally, I love to grill them or smoke them! You get the best flavor that way, and the best texture.
our favorite chicken wing recipes
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
If you use this guide, please leave a rating or a comment! I’d love to hear what you made with your wings, and I respond to every comment. Tag me on Instagram, Facebook, or Pinterest so I can see them, too!
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How to Break Down Chicken Wings
equipment
- kitchen shears
ingredients
- 1 pack whole chicken wings
instructions
- Find the two joints on each wing by bending it. The sections will move at the joints.
- Use kitchen shears to snip through each joint, separating the drumette, wingette, and tip.
- Check for loose bone fragments.
- Cook right away, refrigerate for 1 to 2 days, or freeze in an airtight bag for up to 3 months
video
notes
- Save the tips for stock.
- Wash and sanitize your hands, tools, and surfaces after handling raw chicken.
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
