Chook Me!

What does it mean to discard the tip of a chicken wing? ?

I am making wings. The recipe calls for 12 chicken wings, "tips discarded and separated at the joint." What does this mean? Which is the tip? And when I separate them, I use both parts of the wing, right?

Public Comments

1. If you have a whole wing, it will be in 3 pieces. The little tip, that is about 1/2 in long is what is ermoved and tossed. Some wings come in packages that the tips have been removed if you only see 2 sections then cut it at the joint and continue on. One step and just been done for you.
2. Wings have three parts. The part that looks like a drumstick, then the part in the middle that is flat, then the tip which has no meat on it. Cut them apart at the joints between the parts and toss the tip or use it to make chicken stock. Use the other two parts.
3. Usually you have to make two cuts on each wing, where the wing bends. The tips is the smallest part that gets thrown away and then you have two pieces left that you eat. I hope this makes sense. Make sure you have a good strong knife cause sometimes the bones are so hard to cut!
4. It means exactly what it says. Discard which means to toss out. There is 3 parts to the wing and the first part which is the thinnest is to be removed.
5. If you have a whole chicken wing then take it in your hand and spread it out. You should now be able to differentiate three seperate sections of wing, that seperate at the joints. Going out from where it was attached to the body (where it is cut) the first has one bone in it and is commonly called the "drummette", because it looks like a little drumstick. The second section is called the "wingette" and has two bones in it. The third section is called the "wingtip" and does not have much to eat (it's mostly skin and fat.). The easiest way to tell this part is that it is usually a lot smaller than the other two sections, and it ends in a point.
6. Whole wings have a drum, blade and tip. The tip is the thin end. It will be obvious when you start cutting.
7. To help you know what the tip looks like... its pointy at the end and sometimes can poke you if you touch it. This is the part that is discarded because it has no meat on it. You should be able to recognize the other two because they have meat. One is the little drummette and the other is the one with two bones in it that you pull apart to eat it.
8. the tip of the wing is the small pointed end of the wing you remove the tip by bending the tip and cutting in the bend. then toss the tip into a pot and simmer to make chicken broth instead of tossing in the trash. then bend the wing again where it is flexible and cut the 2 sections apart where the bend is.