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Chicken Mid Joint

The mid joint is the flat middle section of the wing, between the drumette and the tip, with two thin bones running through it. It has a higher skin-to-meat ratio than drumstick or thigh, which is why it crisps up well under a grill, air-fryer, or deep fryer. Mid joints are a common base for wet or dry wing recipes, since the flat shape holds a coating or marinade evenly on both sides. Pat the pieces dry before cooking if you want the skin to crisp rather than steam.

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