On 3/17/2025 at 11:26 AM, chromedome said:Yeah, you just debone the flats. I leave the wingtips on, because they make a convenient handle. Also, I love how crispy they get and I nibble them from their tiny bones at the end of the meal.
It's not actually that big a deal. You just circle the "elbow" joint with your knife, scrape the ends of the bones a bit with your knife tip to get any tendons tying the flesh to the bone, and then push everything back to the "wrist" joint. A quick wrench dislocates the two bones (equivalent of the radius and ulna in a human arm), and Robert's your mother's brother.
After the first few, I had it down to 20-30 seconds/wing. And I could have gone faster, if suitably motivated.
These are the ones I made last year. Haven't made any since. Hard to find just the right size of wings.
