Raw chicken wings are a great ingredient for making crispy, flavourful dishes! Here’s everything you need to know about raw chicken wings:
Storage:
Refrigeration: Store raw chicken wings in the refrigerator for up to 1-2 days in an airtight container or resealable bag to prevent contamination.
Freezing: If you're not planning to use them right away, you can freeze chicken wings. Wrap them tightly in plastic wrap or a freezer-safe bag to avoid freezer burn.
Preparation:
Separate the wing parts: Chicken wings typically come in three parts—drumettes, flats (or wings), and tips. If you prefer, you can separate these parts by cutting through the joints with a sharp knife or kitchen scissors.
Drumettes: The part that looks like a small drumstick.
Flats: The middle portion with two bones.
Tips: The end part of the wing, often discarded or used for making stock.
Trim the tips: If you don't want the tips, you can cut them off and save them for making chicken stock or discard them.
Pat dry: Before cooking, pat the wings dry with paper towels to remove any excess moisture. This helps achieve a crispier texture when cooking.
