Chicken Wimg Question

JohnnyTarheel

I have always cut and separated out my wings into the flats and drumettes. I see some folks here leave them whole. Is there any noted difference for the ones left whole illfor cooking or taste?

lkapigian

I cut them up when serving for appetizers otherwise whole- I see no difference in taste ....I will say I did my first Sous Vide wings , was very happy with the outcome. It was a test run for an event next month where I want to do a couple hundred 2 days ahead, worked well. 3 hours in the bath with just salt, a quick crisp under the broiler and then glazed..

SonVolt

I leave them whole during the cook because you only have to flip half as many, but separate them right before saucing and serving. 

frazzdaddy

Just started doing that my self. They seem to be more moist and hold flavor better, but could be I'm just doing a better job of cooking them. I do still remove the flippers.

slovelad

@lkapigian tell me more

GrillSgt

Much easier and neater to eat when broken down. I keep the tips in a container in the freezer and use when I make chicken broth. 

lkapigian

@slovelad should have taken pictures but was totally a test run---32 whole wings cut into flappers and drumettes , lightly salted and divided equally into vacuum bags , 3 HRS at 167 pulled and drained ( I will quik chill when I pre prep next month) into broiler on High for 5 minutes ,, flipped over for even browning for 5 more ...1 bottle of hawaiian BBQ Sauce, butter and brown sugar , another 5 on the broiler topped with Sesame Seeds and Sliced Green Onion ---Bombdiggity perfectly done bones come clean, no pink ,was a big hit ( took them to the bar)

fishlessman

been basically using cazzys method, wingettes indirect over a drip pan, drummettes direct outside the protection of the drip pan. i seem to get better results this way and if something is over cooking on the outside edsge i can move them back in.  then theres my basket method wich is the easest of all, well except for cleaning the basket. ive done a couple dozen wings in a mini this way

pgprescott

GrillSgt said:

Much easier and neater to eat when broken down. I keep the tips in a container in the freezer and use when I make chicken broth. 

I do the same, but when I go to retried the tips out of the garbage can they are never around. Huh?  

smbishop

I learned a lot from thirdeye's site when I was starting out, so I still follow his method:

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

bubbajack

Cook mine whole and serve them whole. My thinking is, anytime you cut the skin, you are just letting the juices out. I cook direct raised at about 350 dome. Just give them the pull test. I love to see them boil inside the crispy skin. My wife likes the flats and I like the drumettes. Crispy on the outside, moist on the inside. Dry rub with 3 little pigs with a touch of cherry or sweet rub of mine. If I sauce, John Boy and Billy"s original so they are not too hot for guest. Seem to cook the same on my large or my xl. I will agree they are a mess to eat but that is why I serve them with a wet hand towel.

RRP

Count me in the cut 'em column. That way my wife who likes the drummies can eat hers and me who like the flats get mine! Otherwise I think if I left them whole then each of us would have to eat one part we don't like in order to eat the part we do like!

Besides that reasoning I simply find separating them as an easy, quick task with a sharp knife. 

1voyager

We buy wings at Costco. They are already broken down and you don't have to pay for that thingy at the end of the flat.

Mickey

However they come packaged. IMO makes no differance cut vs whole. Still cook 400 raised direct. Chicken or turkey wings. 

bgebrent

Mickey said:

However they come packaged. IMO makes no differance cut vs whole. Still cook 400 raised direct. Chicken or turkey wings. 

Does cook time mattermuch?