Boning chicken wings

[mojoman]

I ate at Minibar about a year ago and they served this great chicken wing dish. While the flavor was great, one of the things I really liked was that they boned out the wings.

Does anyone have any tips how to do this without mangling the thing?

Use a scalpel?

Can you only bone out the "forearm" (with radius and ulna counterpart) or can you do the "drumette" (humerus) too?

[Mallet]

I would guess that the humerus would be easiest to bone, a vertical slit along the bone and then you could peel it off. Do you think they deboned it after is was cooked or before?

[mojoman]

I would guess that the humerus would be easiest to bone, a vertical slit along the bone and then you could peel it off. Do you think they deboned it after is was cooked or before?

←

IIRC, it was the forearm part, not the upper arm.

I'm pretty sure it was boned prior to cooking.

[tim]

Hi,

You can also begin at the end of the wing. Cut the skin around the large knuckle and scrape down along the bone, rolling the skin back. You can even roll right over the second knuckle. Finally cut the skin away from the bone and turn it inside out.

Tim

[mrbigjas]

i learned one way from shola at studiokitchen: cut off both ends, and use a pair of needlenose pliers to pull the two little bones out.

[alwang]

i learned one way from shola at studiokitchen: cut off both ends, and use a pair of needlenose pliers to pull the two little bones out.

←

Photos for clarification:

http://studiokitchen.typepad.com/studiokit...en_scallop.html

[mojoman]

Many thanks for the tips and pics. By gosh I'll try it.