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Wings...Separate Them or Keep Them Whole?

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chadpsualum
chadpsualum Posts: 409
in EggHead Forum
Just throwing it out there...do you break apart whole wings before cooking or do you always throw them on whole?

I usually break them up largely because the two pieces (wing and drumstick) are polarizing in my family.  Some like to eat only one type.
North Pittsburgh, PA
1 LGE
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    keep them together as they seem to be easier to flip and rotate.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • saluki2007
    saluki2007 Posts: 6,354
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    Brisket_Fanatic said:
    keep them together as they seem to be easier to flip and rotate.
    +1
    Large and Small BGE
    Central, IL

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  • fishlessman
    fishlessman Posts: 32,767
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    i cut them, drummettes over the hot spot in the back and wingettes cooked up front. they also fit in my fry basket better cut up and nowadays i pile them in a basket then into the cooker, no more standing there flipping wings



    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • smbishop
    smbishop Posts: 3,053
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    I cut them, and this is where I learned how:

    http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.html
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • jonnymack
    jonnymack Posts: 627
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    I used to cut them before but with a good pair of kitchen shears they are easier to cut after, nobody has complained. 
    Firing up the BGE in Covington, GA

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  • Black_Badger
    Black_Badger Posts: 1,182
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    Clearly a lot of opinions on this question; always interesting to see a topic like this come up that people are divided on.

    Personally I like to keep them together for the cook then slice apart before serving. Usually array the drums towards he hotter back portion of the Egg; raised, direct. I do like to give them at least one flip during the cook, although I realize that might not be necessary. I usually flip when I sauce, and usually use a butter/hot sauce rather than BBQ.

    Wings are actually pretty amazing. Incredibly versatile ingredient. It's almost harder (but not impossible) to cook a bad wing than a good one.

    Cheers -
    B_B


    Finally back in the Badger State!

    Middleton, WI
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  • Griffin
    Griffin Posts: 8,200
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    x3 on the leave them whole and cut them when they are done. I find they are easier to cut after they are cooked, plus your hands don't get frozen from holding cold wings. Plus they are easier to flip when cooking.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • AintEZbeingme
    AintEZbeingme Posts: 177
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    leave'm whole. gotta nice little handle so you can get all that goodness off the bone.
    STAY THIRSTY MY FRIENDS!
    GIVE ME OYSTERS AND BEER FOR DINNER EVERY DAY OF THE YEAR
     & I'LL FEEL FINE!

    SW Georgia :  LARGE & MINI BGE


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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Leave em whole 

    easier to flip

    kids like to go all caveman and tear them apart. 
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  • Canugghead
    Canugghead Posts: 11,528
    edited August 2015
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    I cook them twisted (stole photo from interweb).  Good presentation and easy to flip.

    canuckland
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  • HofstraJet
    HofstraJet Posts: 1,156
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    Whole - for cooking and serving. I like taking them apart while eating.
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • saluki2007
    saluki2007 Posts: 6,354
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    I will add that while I do keep them whole, I do cut the tips off.  Gives you more room to fit more wings on.
    Large and Small BGE
    Central, IL

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  • fishlessman
    fishlessman Posts: 32,767
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    you guys that dont cut them up are missing out on the fun part of wing cooking, adult beverages and using the big heavey meat cleaver
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 25,897
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    Count me in the cutter group. Also I admit it - I pitch the boney tips!

    Re-gasketing America one yard at a time.
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  • Foghorn
    Foghorn Posts: 9,844
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    Depends on the situation.  Occasionally cook and serve them whole when they are the entrée and you are going to sit down to dinner.  More often, cut them and make them easier to handle as an appetizer or food to eat while the family watches a movie.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Legume
    Legume Posts: 14,627
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    I usually buy them separated.
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  • eggrock
    eggrock Posts: 23
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    Always whole. Fold in a triangle. Easier to flip. Fun to watch people as they try to separate the sauced up wings. Why cheat your guests of the tips. Everyone always sucks the saucey goodness from them. 
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  • blind99
    blind99 Posts: 4,971
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    fishlessman said:
    you guys that dont cut them up are missing out on the fun part of wing cooking, adult beverages and using the big heavey meat cleaver
    @fishlessman yes! Breaking them down with a cleaver is great fun!

    but I like these other ideas I'm seeing here like folding into triangles, or cutting after they're cooked. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Acn
    Acn Posts: 4,424
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    saluki2007 said:
    I will add that while I do keep them whole, I do cut the tips off.  Gives you more room to fit more wings on.

    I do this as well.  I also snip that extra flap of skin in the corner of the wing.

    LBGE

    Pikesville, MD

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  • fishlessman
    fishlessman Posts: 32,767
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    im as cheap as they come, wing tips are either tossed in the freezer with onion ends for stock down the road or simmered down for the dog =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I buy wings at Costco. They come split with the tip not included. Mrs. TOTN does not like the skin so I pull the skin off of most of the drumettes for her (leaving some with skin for me).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Am I the only one here who just doesn't do wings? I have never cooked them. Not once. Except when they're still attached to the bird. I like 'em, but they just seem like they're more trouble than they're worth. There's so much more meat on the other parts. 

    Why would you want scrawny, boney wings when you could have...

    =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • RRog17
    RRog17 Posts: 562
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    WHOLE!
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • Dobie
    Dobie Posts: 3,365
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    Seperate with shears before cooking. Wife only eats flappers and doesnt do spicy so I can season differently.
    Jacksonville FL
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  • stompbox
    stompbox Posts: 729
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    Carolina Q said:
    Am I the only one here who just doesn't do wings? I have never cooked them. Not once. Except when they're still attached to the bird. I like 'em, but they just seem like they're more trouble than they're worth. There's so much more meat on the other parts. 

    Why would you want scrawny, boney wings when you could have...

    =)
    The only bad thing I can day about wings is that the price is rediculous these days.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Carolina Q said:
    Am I the only one here who just doesn't do wings? I have never cooked them. Not once. Except when they're still attached to the bird. I like 'em, but they just seem like they're more trouble than they're worth. There's so much more meat on the other parts. 

    Why would you want scrawny, boney wings when you could have...

    =)
    You sound like my wife...
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  • blind99
    blind99 Posts: 4,971
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    @Carolina Q the wing has such a high skin to meat ratio... Mmm so good! And you can do a variety of rubs and sauces in one cook... I'm getting hungry for wings now, can't wait for football to start!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • NCEggSmoker
    NCEggSmoker Posts: 336
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    Carolina Q said:
    Am I the only one here who just doesn't do wings? I have never cooked them. Not once. Except when they're still attached to the bird. I like 'em, but they just seem like they're more trouble than they're worth. There's so much more meat on the other parts. 

    Why would you want scrawny, boney wings when you could have...

    =)
    I used to think the same thing, but I'm a wing convert. Wings are all about the meat to skin ratio. Legs and thighs for the meat, but wings are about the crispy skin. 
    Raleigh NC, Large BGE and KJ Joe Jr.
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  • HeavyG
    HeavyG Posts: 10,350
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    I always cut off the tips but don't always separate the drums and flats. If I don't separate them I do always cut the flap of skin in towards the joint so they are easier to pull apart when eating them.

    I used to use kitchen shears to cut them apart but after watching this video a few years ago I switched to just using my boning knife. Easy peasy.:

    https://www.youtube.com/watch?v=nTWOHVavdwg
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • WeberWho
    WeberWho Posts: 11,029
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    My wife made drummies on the egg last night. They were under $3 a family pack. Never been a fan of drummies but after some homemade buffalo sauce I'm a believer!  Way cheaper than wings
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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