1. Use a sharp knife to separate the wing from the drumette, right by the joint. Repeat with the remaining pieces. The drumettes can be fried, baked, barbecued, or used to make a stock. 00:09
2. To debone the wing, set the wing flat-side down on the cutting board. Insert the tip of a sharp paring knife into the wing, but do not cut through to the outside of the wing. Begin cutting horizontally along the bone towards your body. Curve the knife down and around the bone. Flip the wing over, insert the knife again, and continue to cut long the bone in the opposite direction. Slice through the fat and under the bone. 00:18
3. Gently begin to pull the bone out from the center of the wing while pulling the meat and skin in the opposite direction. Use the paring knife to cut through pieces of meat that are still attached to the bone. Try to preserve the natural pocket shape of the wing. Continue trimming until the bottom of the bone is reached. Pull the skin down until the joint is fully exposed. Hold the wing firmly in one hand and use the other to twist the bone and pull it out completely. 01:03
4. Grasp the deboned wing lightly in the fist of your non-dominant hand. Hold it like a cone, making a space in the middle for the filling. Scoop about two tablespoons of filling into the wing, packing it down after each addition. Fold the meat over the top to seal in the stuffing. Cook as desired. 03:54
5. If baking the wings, be sure to cook to a safe temperature. They can also be sautéed or broiled. Try frying the wings after baking to create a crispy exterior. Tossing the wings in seasoning or sauce after cooking adds additional flavor. 04:54
What You'll Need
- Paring knife
- Cutting board
- Metal spoon
- Jumbo chicken wings
- Filling of choice
Chef Josh uses jumbo chicken wings because they provide the most meat and maximum space for stuffing. Jumbo wings are also easier to debone than smaller wings.
To bake the chicken wings, preheat an oven to 325 degrees and cook for approximately 20 minutes. Test doneness by slicing into the meat of a wing. If the meat is opaque and the juices run clear, the wings are finished cooking.
To fry the wings after baking, dredge them in seasoned flour. Fry in hot oil for three to four minutes, or until the exterior is golden brown and crisp.