Even before choosing flavours and how many to have, there’s an important consideration to address. You may have glazed over it at every kid's birthday party, family picnic or backyard barbecue that featured a tray of baked supermarket chicken wings – which do you pick: the tiny drumstick thing or the flat other bit?
The mini drum, as named by the Australian Chicken Meat Federation, is sometimes referred to as a drumette, and is the joint between the chicken carcass and its ‘forearm’ – essentially the ‘upper arm’ of the chook.
This brings us to the ‘forearm’ part, which is known as the mid wing. It’s the connector between the mini drum and the wing tip (usually discarded), and according to chef Dan Hong, is the only part of the chicken wing anyone needs to worry about.
The mid-wing contains two thin bones that run parallel to one another and is completely covered in skin. This maximises the skin to meat ratio, which Hong claims, creates a juicier wing.
The chef says he favours this cut of the wing so much that orders of wings at his restaurant in Sydney, Ms. G’s, are solely made up of the mid-wing joint.
“The meat within the drumette is also very dry- much like chicken breast. This is why I only serve mid-wings. People who prefer the drumette [are] the equivalent of people that prefer breast to thigh,” Hong wrote on his Instagram post (pictured above).
"People who prefer the drumette [are] the equivalent of people that prefer breast to thigh"
In Australia, a lot of chicken wings available in supermarkets come completely attached from drumette to wing tip and look like this:
The drumette has a strong advantage in its one-handed, grab-and-bite convenience, meaning you don’t have to nibble around two tiny bones and try to harvest meat from between them. On the flipside, it also means you can’t do this:
Who knew eating chicken wings could look so classy.
These chicken wings are marinated in a mix of cayenne pepper for spice, mustard for sharpness, vinegar for sourness and maple syrup for mellow sweetness. Serve with a rich blue cheese sauce for a dish that ticks all the boxes for great comfort food.
If you love chicken wings, you’re going to LOVE these. And they’re so, so easy. Simply grab a jar of sambal oelek from the supermarket and you’re set. The baking powder helps the chicken cook to crisp, tasty perfection but do be sure to use non-aluminium based powder. It has none of the metallic taste you get with regular baking powder, something you definitely don’t want here.
Make your own Cajun spice mix to add a touch of spice to deep-fried chicken wings. The extra spice mix can be stored in a jar in the pantry for up to 6 months.
Inspired by North America’s Buffalo wings, these punchy little numbers lose nothing from being baked rather than fried. Hot sauces vary widely in heat and potency. American hot sauces tend to be a little milder than Mexican or Caribbean varieties. Whatever you use, adjust the honey, seasonings and vinegar to suit your own tastes.
These roasted chicken wings are caramelised in honey from the rooftop beehive we’ve installed at the Wayside Chapel (a nearby community services centre).
The Colonel can keep his 11 secret herbs and spices – Korean fried chicken (dakgangjeong) has taken the world by storm. These marinated wings are coated in cornflour, twice-fried until crisp and golden, and then coated in a sticky, sweet, spicy, tangy and completely addictive sauce that will have you licking the plate, not just your fingers. Did we mention these delicious glazed morsels are also topped with chopped peanuts? Step aside, Colonel.
This recipe for chicken wings is a favourite with chef Hassan M’Souli. He says their great taste comes from the balance of spices in the marinade. These wings work well as an entrée.