Ever tried cutting buffalo wings and ended up with mangled pieces? You're not alone. I remember my first attempt - juice everywhere, jagged edges, and one piece flew across the kitchen. Cutting buffalo wings seems simple until you actually try it. But here's the truth: with the right technique, you'll get restaurant-quality portions every time. Let's fix that for you.
Essential Tools for Cutting Buffalo Wings
You don't need fancy gadgets. Last Thanksgiving, I tried using a cheap knife from a discount store. Big mistake. The bone crushed instead of cutting. Here's what actually works:
| Tool | Why It Works | Budget Option |
|---|---|---|
| Chef's Knife (8-inch) | Heavy blade for clean cuts through joints | Victorinox Fibrox ($40) |
| Poultry Shears | Great for trimming excess skin | OXO Good Grips ($20) |
| Cutting Board | Stable surface with juice groove | IKEA Bamboo ($15) |
| Paper Towels | Grip slippery wings | Any brand |
Kitchen Hack: Chill wings for 20 minutes before cutting. Cold meat firms up, making joints easier to locate. I discovered this trick after several messy attempts!
Anatomy of a Chicken Wing
Knowing where to cut is half the battle. Each wing has three parts:
Drumette
Meaty upper section (looks like mini drumstick)
Best for: Those who love juicy meat
Wingette (Flat)
Middle section with two parallel bones
Best for: Crispy skin lovers
Tip
Pointy end (mostly skin and cartilage)
Tip: Save for stock!
Step-by-Step: How to Cut Buffalo Wings Properly
Let me walk you through the process I've perfected after cutting literally thousands of wings at my cousin's sports bar:
Preparing the Wings
Pat wings completely dry with paper towels. Trust me - slippery wings cause accidents. Season now if you're dry-rubbing, but hold sauces for after cooking.
Locating the Cutting Points
Hold wing tip down. Bend the joints to find gaps:
- First joint: Between drumette and wingette (easy to spot)
- Second joint: Between wingette and tip (tougher to find)
The Cutting Process
- Place wing skin-side down on cutting board
- Identify the V-shaped joint between drumette and wingette
- Position knife blade in the V
- Press straight down firmly - no sawing!
- Rotate wing, locate joint between wingette and tip
- Repeat downward cut
| Mistake | Result | How to Avoid |
|---|---|---|
| Cutting through bone | Shattered bones, messy appearance | Always cut through joints only |
| Wet wings | Slippery danger zone | Pat wings dry thoroughly |
| Dull knife | Crushed cartilage, ragged edges | Sharpen knives monthly |
Safety First: Always curl your non-cutting fingers inward (claw grip). I learned this the hard way when I sliced my thumb open during a rushed dinner prep!
Cooking Considerations After Cutting
Cutting buffalo wings affects cooking time dramatically. At Joey's Pub where I worked, we adjusted fryers:
| Cut Style | Fry Time (375°F) | Bake Time (425°F) |
|---|---|---|
| Whole wings | 12-14 minutes | 45-50 minutes |
| Cut pieces | 8-10 minutes | 30-35 minutes |
Why cut before cooking? Simple: more surface area = crispier skin. That's why restaurant buffalo wings always beat homemade versions.
Buffalo Wing Cutting FAQ
Do I need to remove the wing tip?
Not necessary, but recommended. Tips contain little meat and can burn during cooking. Save them though - they make incredible stock.
Why do my knife slips keep happening?
Three common culprits: wet wings, dull blades, or improper grip. Put a damp towel under your cutting board for stability. Changed my life!
Should I cut wings before or after cooking?
Before! Cutting cooked wings is messy and you'll lose precious crispy skin. Raw cutting gives cleaner results.
Can I use kitchen scissors instead of a knife?
Absolutely. Many pitmasters prefer heavy-duty shears. Just be careful not to crush the joints - use the tip of the blades.
How do restaurants get such perfect cuts?
They buy pre-segmented wings! But now that you know how to cut buffalo wings properly, you'll match their results at home.
Buffalo Wing Cutting Pro Tips
- Sharpen knives monthly: Dull blades require more force = accidents
- Buy "party wings": Pre-separated drumettes/flats (costs 20% more but saves labor)
- Freeze tips: Collect in ziplock for amazing chicken stock later
- Baking powder trick: Toss cut wings with 1 tsp baking powder per pound for extra crispiness
Look, I won't pretend buffalo wing cutting is glamorous. Sometimes I still struggle with those stubborn joints. But mastering this skill transforms your game day spreads. Last Super Bowl, my cut buffalo wings disappeared before the commercial break.
Common Mistakes That Ruin Buffalo Wings
Even experienced cooks mess these up:
Good Technique
- Cutting through joints
- Dry wings before cutting
- Sharp knife
- Steady cutting board
Bad Technique
- Sawing through bone
- Wet hands/wings
- Dull knives
- Wobbly surface
Ever wonder why some buffalo wings look hacked apart? That's what happens when you ignore anatomy and muscle through bones.
Serving and Presentation Tips
Presentation matters! After cutting buffalo wings:
- Arrange drumettes and flats separately on platter
- Provide celery/carrot sticks and blue cheese dip
- Offer multiple sauce options (mild, hot, garlic parmesan)
- Use parchment paper for easy cleanup
Funny story: I once served cut buffalo wings in a colander thinking it looked "rustic." My guests teased me for months. Don't be me.
Why Proper Cutting Changes Everything
Learning how to cut buffalo wings correctly isn't just about looks:
- Even cooking: Uniform pieces = consistent crispiness
- Better sauce coverage: More surface area for flavor
- Faster cooking: Smaller pieces cook 25% faster
- Professional results: Impress your guests
Truth time: I used to hate making wings because of the cutting hassle. Now? It takes me 10 minutes per dozen. You'll get there too.