So Apparently, We’ve Been Eating Chicken Wings All Wrong
Is there a right way to eat a chicken wing like a boss? I’m not asking about the drumstick — those summabitches you just gnaw on and lick until the meat is destroyed. I’m talking about those flat wings, the ones with tricky forearm bones that make eating them a mess.
It’s the height of football season, and every function I’m at seems to be serving wings. As a result, I’ve been trying to figure out the proper way to get the meat off the bone. I finally found the answer during a conversation with my friend Brandi Milloy (see her below) as we discussed the various eating situations we normally get into when tackling buffalo wings.
Do I try that one trick where I try to suck the entirety of the meat off the bone? Do I use a fork and knife? All of these ways seemed either tedious or over-ambitious — until she mentioned the de-boning method she uses on occasion. My jaw dropped.
Apparently, if you have a batch of properly cooked wings, you can turn pretty much any wing into a 100% edible nugget. Just find the end with the protruding cartilage and tear it off. Now, the bones should be a bit loose. Next, wiggle the smaller bone holding the opposite end firmly and it’ll pull out, void of any flesh. Then do the same for the remaining bone, until all you’re left with is 100% chicken wing meat.
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