When you are in the meat section of your store, compare the price per pound of cut meat versus whole. A whole chicken breast is cheaper per pound than a breast pre-cut into chicken fingers. Whole wings are cheaper than pre-cut wings. You can cut chicken wings into sections for cooking in a few minutes, and save money at the same time.
A good knife
Cut chicken wings with a good, sharp kitchen knife.
Jing uses a Chinese Chef’s Knife in her kitchen, while Glenn uses a Western style Kitchen Knife. Either knife will work for this task: a strong, stiff blade with a sharp edge is required.
Sharpen your knife before you begin to make this task easier and safer. Cutting through the joints with a sharp edge requires much less force, and this reduces the risk of slipping with the knife or crushing the food.
Jing is skilled with a whetstone, but Glenn uses a modern Chef’s Choice Trizor XV three-stage electric sharpener. However, we both sharpen the knives to a 15-degree angle. Western knives are usually factory sharpened to a 20-degree angle, but the 15-degree angle offers a more precise cut and greater ease.
Glenn’s Chef’s Choice sharpener is set to a 15-degree angle, but keep in mind that with the softer steel in Western knives, this will require more frequent sharpening.
Cutting chicken wings
- Place the wing on your cutting board.
- Spread the wing to stretch the skin between the drumette and the wing.
- Slice through the skin to expose the joint.
- Spread the joint open and position the knife blade in the joint.
- Press down and sever the joint using firm, gentle pressure. Let the knife do the work.
- Repeat the process to separate the wing tip from the wing.
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