Split your wings or leave them while ?

36onslow

So what's your preference.    Split them or cut the tip off and leave em !?

Griffin

I tend to leave my wings whole (flat and drummette and tip) while I grill them, less pieces to turn and then just separate the flat and drummy when they are done leaving the tip on.

I used to pre-cut them and save the tips saying to myself I would use them in making stock, but it just never seemed to happen.

HofstraJet

Whole - too much work to split beforehand. Easier to do with my hands when eating (leave the tip on - works as a handle). Plus that delicious piece of skin between the two seems to get burned when splitting before cooking.

GATraveller

I split.  I end up with wing sauce all the way to my elbows otherwise.

gmac

I prefer mine fried and I take the tips off for stock and split them. If I were to grill I expect I would keep them whole. 

RRP

I always split the dummies and flats plus never save the tips.

tikigriller

I either buy them as party wings already cut into flats and drummettes, or buy them whole.  However I buy them, I tend to leave alone and grill.  When I do take the time, I usually remove the Tips so the wings lay flatter on the grid and take up less space so I can fit more on the top rack!

lousubcap

Same as @RRP.  Plus I usually use a different sauce for the drummettes and flappers.

36onslow

I have about 60 whole ones for new years day !

pab

I cut off the tips, leave the drummies and flats together to grill and then cut them apart before putting on the sauce. When I used to grill on the Weber I ran a skewer through the wing to straighten them out for more even cooking. That doesn't seem to be a problem on the egg.

RRP

tikigriller said:

I either buy them as party wings already cut into flats and drummettes, or buy them whole.  However I buy them, I tend to leave alone and grill.  When I do take the time, I usually remove the Tips so the wings lay flatter on the grid and take up less space so I can fit more on the top rack!

You know if you just take the short amount of time to cut that skin flap between the drum and the flat then your wings are easier to eat and tear apart after cooking if that is the way you like to eat them. The other benefit with the flap cut is I believe the joined pieces cook more uniformly. Try cutting them some time - it is quick and easy to do.

tikigriller

RRP said:

tikigriller said:

I either buy them as party wings already cut into flats and drummettes, or buy them whole.  However I buy them, I tend to leave alone and grill.  When I do take the time, I usually remove the Tips so the wings lay flatter on the grid and take up less space so I can fit more on the top rack!

You know if you just take the short amount of time to cut that skin flap between the drum and the flat then your wings are easier to eat and tear apart after cooking if that is the way you like to eat them. The other benefit with the flap cut is I believe the joined pieces cook more uniformly. Try cutting them some time - it is quick and easy to do.

I am trying to imagine what you are talking about and my youthful cooking ignorance is kicking up in full force.  What piece do I need to cut?  And when you say cut, just cut it, or am I actually removing something?

36onslow

RRP said:

tikigriller said:

I either buy them as party wings already cut into flats and drummettes, or buy them whole.  However I buy them, I tend to leave alone and grill.  When I do take the time, I usually remove the Tips so the wings lay flatter on the grid and take up less space so I can fit more on the top rack!

You know if you just take the short amount of time to cut that skin flap between the drum and the flat then your wings are easier to eat and tear apart after cooking if that is the way you like to eat them. The other benefit with the flap cut is I believe the joined pieces cook more uniformly. Try cutting them some time - it is quick and easy to do.

The piece of skin between the 2 parts ?

theyolksonyou

My kids like to tear them apart like cavemen, so I leave them whole. 

I think @rrp is saying split the flap of skin between the drummie and flapper that looks like the skin between your thumb and forefinger. 

Teefus

RRP said:

I always split the dummies and flats plus never save the tips.

This. 

nolaegghead

The wing frenulum, so to speak.

tikigriller

Ok...that is what I thought he was talking about but wanted to be sure. I will absolutely do this next time!!!

RRP

36onslow said:

RRP said:

tikigriller said:

I either buy them as party wings already cut into flats and drummettes, or buy them whole.  However I buy them, I tend to leave alone and grill.  When I do take the time, I usually remove the Tips so the wings lay flatter on the grid and take up less space so I can fit more on the top rack!

You know if you just take the short amount of time to cut that skin flap between the drum and the flat then your wings are easier to eat and tear apart after cooking if that is the way you like to eat them. The other benefit with the flap cut is I believe the joined pieces cook more uniformly. Try cutting them some time - it is quick and easy to do.

The piece of skin between the 2 parts ?

yes! a sharp knife makes quick work of it

StillH2OEgger

I'm not a stickler to any particular style, but usually I cut off the tips, which is a real space saver.

pgprescott

I just agreed with @RRP three times in one thread! Now I know I'm doing something right! ha ha ha 

scdaf

I buy them at Costco, about 40% cheaper than the grocery store and they come separated.

HeavyG

I always cut off the tips. I don't always cut apart the drums and flats.

If I don't cut those apart I do just like @RRP and cut that web of skin which makes it easier/cleaner to pull them apart when eating.

smbishop

tikigriller said:

I am trying to imagine what you are talking about and my youthful cooking ignorance is kicking up in full force.  What piece do I need to cut?  And when you say cut, just cut it, or am I actually removing something?

This is where I learned how to do it.  Everytime.  Agree with RRP

http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.html

RRP

smbishop said:

tikigriller said:

I am trying to imagine what you are talking about and my youthful cooking ignorance is kicking up in full force.  What piece do I need to cut?  And when you say cut, just cut it, or am I actually removing something?

This is where I learned how to do it.  Everytime.  Agree with RRP

http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.html

Only thing I just slit the flap apart, I don't cut it off like that.

NecessaryIndulg

I split them because I prefer the flats.  I also feel like I can get more of them on the BGE.

Canugghead

http://eggheadforum.com/discussion/1201667/arm-twisting-a-chicken

tikigriller

Canugghead said:

http://eggheadforum.com/discussion/1201667/arm-twisting-a-chicken

You stole this picture form a cookbook, didn't ya!?!?!  ;0)  Just had these things last night, and this picture makes me want more tonight!!!!!!!

HeavyG

RRP said:

smbishop said:

tikigriller said:

I am trying to imagine what you are talking about and my youthful cooking ignorance is kicking up in full force.  What piece do I need to cut?  And when you say cut, just cut it, or am I actually removing something?

This is where I learned how to do it.  Everytime.  Agree with RRP

http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.html

Only thing I just slit the flap apart, I don't cut it off like that.

Likewise.

A simple cut that bisects the angle is all I do. No way I would remove that nice flap of skin.