Chicken Wing

A whole wing has three parts: the drumette, the flat mid joint, and the tip, usually sold together or with the tip removed. The skin-to-meat ratio is high, which is why wings crisp up well whether baked, air-fried, or deep-fried. Wings hold a marinade longer than leaner cuts because the fat under the skin keeps them from drying out, so overnight marinating works well. Pat wings dry before cooking for a crisper skin, and separate the joints first if a recipe cooks drumettes and flats differently.