Deboning Chicken Wings

A chicken wing contains three bones across its three sections: the drumette, the wingette (flat), and the tip. To debone for stuffing, first break the joints by bending them firmly - this loosens the connections and makes bone removal easier. Then run a small sharp knife gently around the tendons of each bone, working carefully to release the meat without puncturing the skin. The skin must remain intact to hold the filling during cooking. Leave the wing tip attached as a handle for eating. Take your time with this technique - rushing leads to torn skin, which means filling leaks out during frying. This is a classic professional kitchen skill worth practising at home.