Chicken wings are a beloved appetizer and snack food enjoyed all across America. While the traditional chicken wing consists of three parts – the drumette, wingette, and tip – many restaurants and supermarkets now offer a smaller version called the chicken winglet. But what exactly is a chicken winglet? Here is a complete guide to understanding this tasty little snack.
Anatomy of a Chicken Wing
To understand the winglet it helps to first examine the anatomy of a whole chicken wing. A typical chicken wing contains
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The drumette is the meatiest, thickest part of the wing that is closest to the chicken’s body. It resembles a mini drumstick.
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Wingette – The long middle section of the wing with two parallel bones. Also called the flat.
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Tip – The narrow, pointed end section. Often discarded.
The drumette part is the winglet; it’s just the drumette piece separated from the rest of the wing.
What is a Chicken Winglet?
A chicken winglet, also known as a drumette or mini drumstick, is the meaty first section of a chicken wing. It contains part of the humerus bone and is attached to the chicken’s body.
Compared to a traditional chicken wing, a winglet is:
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Smaller – Approximately 1-3 oz in size compared to 4-6 oz for a whole wing.
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Shorter – Around 2-3 inches long.
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Meatier – A higher ratio of meat to bone.
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Concentrated Flavor – More fat content equals more flavor.
Why are Winglets Popular?
There are several reasons why chicken winglets have become so popular:
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Meat-to-bone ratio – Winglets contain more edible meat and less inedible bone compared to other wing sections.
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Taste – The drumette meat is widely regarded as the tastiest part of a chicken wing, especially when cooked until crispy.
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Versatility – Winglets work well with a variety of cooking methods like frying, baking, and grilling.
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Because they are small, they are easy to eat with your fingers. Perfect party food.
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Value: You can get more winglets from the same number of chicken wings, which makes them a good deal.
Put simply, the chicken winglet offers the best attributes of a chicken wing in an even more convenient, bite-sized package.
How to Cook Chicken Winglets
One of the great things about winglets is how well they adapt to different cooking techniques:
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Frying – The most popular method. Deep frying makes them crispy on the outside while keeping the inside juicy.
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Baking – A healthier technique that still yields delicious results. Bake on a wire rack at 400°F for 25-30 minutes.
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Grilling – Imparts a delicious charred, smoky flavor. Grill over medium heat for 15-20 minutes, turning frequently.
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Smoking – Slow cooking infuses winglets with a wonderfully smoky taste. Smoke for 1-2 hours at 225°F.
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Air Frying – The newest cooking trend. Air frying is a great way to make crispy winglets with little to no oil.
Regardless of preparation method, winglets should reach an internal temperature of 165°F.
Sauces for Chicken Winglets
A key part of the winglet experience is tossing them in flavorful sauces. Popular sauces include:
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Buffalo – The classic pairing, made with hot sauce and butter.
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BBQ – For a sweet, smoky flavor.
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Teriyaki – Savory with notes of soy, ginger and garlic.
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Jerk – A spicy Caribbean-inspired marinade.
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Garlic Parmesan – Rich and indulgent.
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Honey Mustard – Sweet and tangy.
Get creative and make your own signature sauces too! The possibilities are endless.
Serving Suggestions
Traditionally, winglets are served as an appetizer or snack with dipping sauces and crunchy celery and carrot sticks on the side. But they can also be incorporated into full meals:
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Salad toppers – Add some protein and crunch to greens.
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Tacos or sandwiches – Use shredded winglet meat as the filling.
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Pasta – Toss with crispy winglets, veggies and sauce.
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Rice bowls – Layer over rice along with other mix-ins.
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Pizza – Scatter winglets over the pie before baking.
Wherever you enjoy them, chicken winglets are sure to satisfy your cravings! Their versatility, convenience and finger-licking flavor make them a go-to snack for game days, parties or anytime.
How to Cook Drumettes, Flats, and Wing Tips to Perfection
As football season ramps up, so does wing season. There’s no better game day snack than a platter of chicken wings. Did you know that a chicken wing has three separate parts? The drumette, the wingette (or flat), and the wing tip, which is often forgotten. Each part has its own qualities, cooking methods, and ways to serve it, so all of your football and tailgate fans will be happy.
The drumette is the meatiest part of the wing, resembling a mini drumstick. It’s easy to hold and has more meat than the other parts, so it’s a favorite for game day snacks.
Cooking the Drumette
The thickness of the chicken drumette allows it to handle grilling, frying, or roasting without drying out. Its meat-to-bone ratio keeps it juicy, especially when marinated. Braising drumettes can also tenderize them beautifully by breaking down the connective tissue.
Pro Tip: Fry drumettes at 350°F for even cooking and juicy meat.
Serving the Drumette
Drumettes are perfect for dipping in sauces like a spicy buffalo wing sauce or a sweet and tangy barbecue sauce. Their sturdiness allows them to hold up to bold, flavorful sauces like honey sriracha. They’re often served alongside wingettes but can stand alone for meatier bites.
The wingette, or chicken flat, is the middle section of the wing. It has two bones that run parallel to each other and more skin than meat, so it’s perfect for people who like their meat crispy.
Cooking the Wingette
Wingettes excel in high-heat methods like frying or grilling to achieve that crispy, golden skin. Since they’re thinner than drumettes, they cook faster, so it’s important not to overcook them. Baking or roasting at high temperatures also yields deliciously crispy results.
Pro Tip: Fry wingettes (flats) at 375°F for perfectly crispy skin.
Serving the Wingette
Wingettes are perfect for tossing in sauces like garlic parmesan or lemon pepper. Their smaller size makes them ideal for finger food platters on game day. With their crispy texture and juicy bite, wingettes are always a crowd favorite.
The wing tip is the slender, pointy part of the wing with little meat. Often discarded, wing tips are rich in fat and connective tissue, making them perfect for flavor-packed broths or crispy snacks.
Cooking the Wing Tip
When fried, chicken wing tips turn into crispy delights. They’re often used in Asian cuisines as crunchy snacks or added to soups for flavor. Wing tips are also excellent for making rich chicken stocks due to their high cartilage content.
Serving the Wing Tip
Fried wing tips can be served as crunchy, flavorful snacks with dipping sauces. While they may not be as meaty, they offer a unique texture and flavor for those who love crispy bites.
Easy Chicken Wings Recipe
FAQ
What’s the difference between a chicken wing and a winglet?
Next up, we have the wingette, or the “flat” as many folks call it. This is the middle section of the wing, nestled between the drumette and the wing tip. Don’t underestimate this seemingly slender piece! The Look & Feel: It’s longer and flatter than the drumette, offering a different kind of finger-licking experience.
What is a winglet and what does it do?
Winglets are the tips or wing tips of an aircraft’s wings that reduce the induced drag of flight and thus reduce fuel consumption, among other things. What does this mean? In simplest terms, a winglet is an aerodynamic wing angled at the end of an aircraft wing.
Where do chicken winglets come from?
Whether you prefer drums or flats, they both come from the wing. The drums, also called drumettes, are at the top of the chicken wing, and the flats, also called wingettes, are in the middle. Drums resemble miniature drumsticks.