Breaking down a whole chicken is the best way to save money and also know that you are making the best use of a precious resource. Here we are removing the wings from the body.
They go great in curries and on the barbecue. Everyone loves chicken wings 🙂
Removing the wings
- Place the whole chicken in front of you, breast up and wings towards you (in the pictures below I have already removed the legs).
- Hold one of the wings and move it around to get a feel for where to cut. Where it is pivoting is the shoulder joint. The first image below shows how the humerus attaches to the rib cage. We want to cut through that joint ie not through any bone. I help my aim by giving it a bit of a wrench to dislocate it.
- Keeping your hands safe, cut down and through the shoulder joint (there should be little to no resistance) to remove the wing.
Enjoy,
PK
More Chicken Cuts:
| Ingredient |
|---|
| chicken whole |
| chicken breast |
| chicken butterflied or halved |
| chicken carcass |
| chicken crown |
| chicken leg and thigh |
| chicken wing |
Related Links:
- see all recipes using chicken here
- go to the main page about chickens here
- go to the main ingredients page here
Please consider subscribing to get a weekly email summary of our posts.
You can use this like button without having to log in.