The Butcher’s Guide to Perfect Chicken Wings: Prep, Cook, and Flavor Like a Pro

There’s something about chicken wings that brings people together—whether it’s game day, a backyard BBQ, or just a Friday night craving. As your local butcher, we can tell you: wings are one of the most versatile and flavorful cuts of poultry, and when done right, they’re downright addictive.

Let’s break down how to prep, cook, and flavor wings like a pro—from raw to crispy and sauced.

Know Your Wings

First things first—what exactly are you buying when you ask for “wings”? A full chicken wing has three parts:

1. Drumette – the meaty part that looks like a mini drumstick.

2. Flat (or wingette) – the middle section with two bones.

3. Tip – not much meat, mostly used for stock (we often remove these unless you ask to keep them).

At the shop, we’ll typically offer:

• Whole wings – all three parts.

• Party wings – separated flats and drumettes, tips removed.

Butcher’s tip: Party wings are easiest to work with and cook evenly—perfect for grilling, frying, or baking.

Wing Prep: From the Butcher Block

Want crispy, flavorful wings? Here’s how to prep them:

• Pat dry with paper towels before seasoning or marinating.

• Season generously with salt and pepper, even before adding sauce or rubs.

• Optional: Dry brine with salt for 6–12 hours in the fridge—this pulls out moisture and gives you that golden, crispy skin.

If you like extra crispy skin without frying, dust your wings with baking powder (not baking soda!) along with your seasoning.

Cooking Methods: Pick Your Heat

You’ve got options—and they all work great if you do it right.

1. Grilled Wings

• Set up for indirect heat (medium-high).

• Grill wings for 20–25 minutes, turning occasionally.

• Finish over direct heat for a few minutes to crisp the skin.

• Toss in sauce just before serving—or serve dry-rubbed with dip on the side.

2. Baked Wings

• Preheat oven to 425°F.

• Place wings on a rack over a foil-lined sheet pan.

• Bake 40–45 minutes, flipping halfway through.

• Optional: Broil for 2–3 minutes at the end to crisp.

3. Fried Wings

• Heat oil to 350°F in a deep fryer or heavy pot.

• Fry in batches for 8–10 minutes until golden and cooked through.

• Drain on a wire rack or paper towels.

• Toss in your favorite sauce immediately after.

Butcher’s tip: No matter your method, make sure internal temp hits 165°F—but don’t worry, wings can handle a little higher and still stay juicy.

Flavor Ideas: Classic to Creative

Here are a few customer favorites we always recommend:

Classic Buffalo

• 1 part melted butter, 1 part Frank’s Red Hot

• Toss cooked wings and serve with blue cheese and celery

Honey Garlic

• Warm together honey, soy sauce, minced garlic, and a dash of vinegar

• Great as a sticky glaze for baked or grilled wings

Dry Rub

• Paprika, garlic powder, onion powder, chili powder, salt, pepper

• Rub before grilling or baking; serve with ranch on the side

Lemon Pepper

• Toss cooked wings in melted butter and lemon pepper seasoning

• Super crispy, tangy, and great for dry wing lovers

Korean-Style

• Soy sauce, garlic, ginger, brown sugar, gochujang (Korean chili paste)

• Simmer into a thick glaze and coat hot wings for sweet heat

Clean Up & Leftovers

• Wings reheat best in the oven at 375°F for 10–15 minutes.

• If you made a big batch, keep the sauce separate from the wings for easy storage.

• Leftover wings also shred well into tacos, fried rice, or sandwiches.

Final Thoughts from the Butcher Shop

Wings are proof that good things come in small, crispy packages. Whether you’re grilling in the backyard or baking up a batch for the big game, you can’t go wrong if you start with good-quality wings, cook them with care, and finish with bold flavor.

Next time you’re in the shop, let us know how you’re cooking—we’ll hook you up with the right cut, prep and advice.

From our block to your kitchen—happy wing night!