Wangs-whole or split into drumettes and flappers?

lousubcap

@Hapser's epic Saturday cook prompted the question about how you prep (if at all) your wings...I buy them whole but split into the drumettes and flappers with the tips saved or tossed depending on the quantity on hand.  If eggsperimenting with sauces etc-then an easy differentiator, drumettes with one, flappers the other.  Others?

buzd504

I also buy them whole and split them.

StillSmoken

Whole for me!! Too lazy !!!

cazzy

I buy them whole, cut off the tips and grill them like that. It makes it a much easier cook as it's easier to flip and to tell which wings need to be flipped. Splitting them post cook is very easy, but i actually like to serve them whole:

BigGreenGator

I've done both ways ... But I prefer to go ahead and split them before the cook only because by then I'm ready to eat and so are the family or guests ha ha no waiting plate and go ... But I feel ya on the turning 30-40 wings :(

BigGreenGator

@cazzy‌ dang those look good got a small flat brisket on right now 4hr mark can't wait to get it on a plate

hapster

LOL... I must be the lazy one then

Cookbook_Chip

If we have company, split. Just me and a bud, whole- too lazy and hungry!

Skiddymarker

Local Costco sells them split, about 25 flappers/25 drummers per tray. Interesting that when they do have whole wings, including the tips they are more per pound - go figure. 

I like them spicy and SWMBO likes them sweet - so to ensure I get my favourite, flappers, guess which one gets another shot of hot sauce?

AD18

I snip off the tips and do the drum and flapper together.  Less work, I think it helps in retaining moisture, and everyone gets equal shares. 

caliking

I used to cook them whole but the tips kept getting in the way, and I couldn't fit as many on the grid. I prefer to split them now.

GATABITES

i clip the tips and cook together. i agree with ad18, moisture retention.