Wings can be naked, floured, or breaded, and with more than 24 different kinds then fried, baked, grilled, or air-fried versions for you to try.
Plus the money you will save and have twice the amount of wings after cutting them, these are much less expensive compared to restaurant prices.
Buying whole wings gives you two pieces when cut in half, (see how easy in the video) and they're usually much meatier than those frozen bags you buy.
If you prefer your wings plain no seasoning or coated we have everything you need to make them perfect every time juicy inside crunchy outside.
You can also smoked wings for a different twist on flavor and they're very popular in the southern states.!
Whichever way you cook them, your homemade wings will get rave reviews.
With just a few tools like a sharp knife, you'll have a pile of perfectly cut wings in no time.
Our buttermilk-floured fried recipe makes the best-tasting fried chicken.
Now let's make some great wings together, scroll down for the recipe I use, and check out my other Chicken Wings and Dipping Sauce Recipes.
Chicken Wings and Other Chicken Parts
- wing tips we save for soup
- 3 parts to wings: drummy or flat side (drummy side is more meaty side of the wing, and the flat side has less meat, and the tips
- leg, breast, and thigh are all other parts that can also be used for deep frying Southern Style Buttermilk flour chicken pieces (buttermilk fried chicken recipe at the end in the printable recipe card below)
Cooking Methods
- Air Fried: Spray the basket with cooking oil. Set the fryer to 360 degrees and cook wings for 12 minutes on each side flipping once. Turn up the temperature to 390 degrees and cook for 6 more minutes. Check the internal temperature is 165 degrees
- Baked: Spray a parchment-lined baking sheet with cooking spray and place wings single on the sheet. Set the oven temperature to 400 degrees and oil spray the tops of the wings. Baked for 45 minutes to an hour for extra crispy. Make sure the internal temperature is 165 degrees for chicken
- Grilled: Spray the grates or use a grill pan with cooking oil. Add the wings, grill at 350 degrees for 20 to 25 minutes. These cook quickly, Check the internal middle of the thickest part of the wings to be at 165 degrees.
- Deep Fryer or Pan Fry: Heat oil to 400 degrees, add the wings fry for 12 minutes on each side until crispy (we like to keep them warm in a 170-degree oven until ready to serve when you're cooking large amounts)
Coating Ideas
- shake in seasoned flour
- coat with seasoned breadcrumbs
- battered chicken
- coated in cornflakes
- seasoned with lemon pepper
- sprinkle with granulated garlic powder and assorted Italian herbs
Tools
- cutting board
- sharp knife
- baking sheet
- frying pan
- deep fryer
- smoker
- grill
Easy Sauce Flavor Suggestions
- barbecue sauce
- garlic butter
- hot sauce
- honey wings
- lemon garlic
- honey mustard
- blue cheese or ranch dip
- Asian sauce
- duck sauce
- sweet and sour sauce
- salsa
Deep Fryer
Of course, if you are lucky enough to have a deep fryer, your wings will cook faster.
I use a regular large chicken fry pan and they come out perfectly crisp and browned, just takes a little longer.
I usually fry them on medium heat in my deep fryer.
I also have used my air fryer for the wings, which is a healthier alternative.
Since I don't make them very often, the family still prefers them fried in oil.
Marinade Options
- our favorite is buttermilk and we add some garlic powder, black pepper and paprika
- melted butter garlic, seasoning salt, and a few tablespoons of lemon juice
- beer marinade
- white wine marinade
- soy sauce and garlic marinade
- salad dressing of any kind
Tips
- use a sharp knife
- always cut on a clean cutting board and do not use any other foods with chicken
- chicken cuts easier when it's very cold or slightly frozen
- wings can be used in stews, soups, and many other recipes
- freeze wings raw on a cookie sheet then place them in freezer bags
- don't crowd when cooking always make sure they are single and not on top of each other
- Chicken has a reputation as a food safety nightmare. After all, raw chicken carries the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen. Handling raw chicken can be very concerning. Wearing plastic gloves can help those who don't like touching raw meats. Keep in mind you don't want to cross-contaminate and always use the same knife. This process can take a few minutes, so leave the chicken in a plastic bag and set it on top of a bowl of ice to prevent any bacteria from forming by keeping it cold and a steady temperature.
- Chicken is cooked thoroughly when the internal temperature reaches 165 degrees.
- Use an instant-read thermometer to determine doneness
Cutting the Chicken Wings, Cut The Tips Off
Cutting these whole wings is so easy!
The wingette has a tip to cut off. I leave them on, for presentation.
Cutting them off leaves a wingette with no tips.
I will show you how easy to cut a whole wing in half, if you decide to take off the tips, I just like how they look with them on.
When you stretch the whole chicken wing out, you will notice 3 parts.
There is the wingtip ( also referred to as the flapper) the middle part of the wing is called the wingette and the meatiest part of the wing is called the drumette ( I love the drumettes!).
Wing Parts
There are 3 parts to the wing!
Remember there are really 3 parts, tip, wingette, and drumette.
Stretch out the whole wing on your cutting board and flip the wing over so that the inside wing portion faces up.
Stretch that dollar and make Soup!
You can then cut off the wing tips ( save them for soup or leave them on) and then look for the bony part that joins them, I like leaving them on they look nice to me and that's just me.
As I have said in many articles, I do not waste anything.
These wingtips make great chicken broth.
I have a steaming basket, put them into the basket with carrots and celery then boil until I get a nice rich broth, seasoned to taste!
Handling Raw Chicken
I do have many of readers who won't touch chicken and it's not a pleasant experience.
I recommend wearing disposable gloves if you're not fond of raw meats of any kind, it helps a lot.
Use kitchen shears for cutting the wings also instead of a knife.
Other Meat Suggestions:
If you're not a wing fan you can use the same flour coating soaked in buttermilk- alternatives
- vegetables
- tofu
- boneless turkey or chicken breast
- boneless steak
- venison
- pork
Easy Tutorial Video
My video will show the easy steps to cut the wings and some good tips.
Open the wing up and it will easily move to see that shiny white bone and cut in that spot.
You will have a clean cut, sometimes you have to reposition the knife to find the center
Wings and things!
Watch the video, these whole chicken wings are so easy to cut, that's it.
They are now ready for your favorite recipes.
You can either use your own or check out the many recipe links of my Chicken Wing Recipes
These wings are delicious, plain, fried, broiled, with hot sauce or in soup.
An economical way to feed a large family and enjoy learning how to cut whole chicken wings and save time and money!
How To Cut Whole Chicken Wings and Wing Recipes Pin for later
Just A Quick Recap:
Chicken wings are economical to cut, season, and fry.
You will save lots of money, and the chicken is much meatier.
Check the tutorial and remember to use the tips you cut off for soup, another meal.
If you would like to bake these, dip in buttermilk, dredge in flour, spray with cooking oil, and bake at 400 degrees hot oven until crispy.
Frying on top of the stove in a chicken fryer or cast iron skillet, just add three inches of oil, dip in the buttermilk, dredge in the seasonings, and fry.
Deep fryer, I put mine on 400 degrees and spray the basket, then add the coated wings and fry until crispy.
If you decide to do this outside on your grill, place them on sprayed foil and keep turning them until they are browned and cooked all the way through, I usually spray the coated wings generously with cooking oil.
Enjoy and just wing it!
Yield: 24
How to Cut Chicken Wings and Wing Recipes
This is a video tutorial on how to cut wings, marinade, cook so many ways with recipes. A delicious economical way to enjoy wings at home.
prep time: 15 Mcook time: 35 Mtotal time: 50 M
ingredients:
- Seasoned flour recipe
- 2 cups flour
- 1 teaspoon granulated garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon Italian Seasoning Herbs
- optional: a dash of cayenne pepper
- Buttermilk for marinade and soaking
- Plastic bag to shake the wings in or add the flour mixture to a pie plate
- For Frying:
- Cooking Oil I used vegetable oil and canola mixed
- sauce recipe click here
instructions:
- Turn the whole wing over so that you can easily see the joints.
- You can then cut off the wing tips, I left them on.
- Place the knife at the high ridge on the joint between the flapper and the drumette. Push your knife
- through between the two wingettes and drumette when you see the bone off to the side of it.
- Move the sharp knife back and forth until the knife easily goes through easily.
- You will get a nice clean cut.
- These will now be ready to make your favorite wing recipes.
- Rinse the wings in cold water. Place into a big bowl of buttermilk.
- Mix the wings into the seasoned flour in either a pie plate or in a large plastic bag.
- Shake the wings in the flour to coat.
- Fry using a chicken fryer in 3 inches of heated oil or use a deep fryer.
- Drain on paper towels.
- Add any wing sauce you like.
Calories
450
450
Fat (grams)
29
29
Sat. Fat (grams)
6
6
Carbs (grams)
23
23
Protein (grams)
24
24
Sodium (milligrams)
1120
1120
How To Cut Whole Chicken Wings and Wing Recipes Pin for later
Try These Awesome Chicken Wing Recipes Below
24 Kinds of Chicken Wings
18 Chicken Wing Dipping Sauces