A chicken wing is made up of three main joints: the shoulder (humeral) joint, the elbow (radioulnar) joint, and the wrist (carpometacarpal) joint.
Each of these joints serves a unique purpose in the wing’s structure and functionality. Let’s break them down one by one, starting from where the wing attaches to the body all the way to the tips!
Shoulder (Humeral) Joint
The shoulder joint is the largest and strongest joint in the chicken wing, located at the point where the wing connects to the body of the chicken. It’s the joint that allows the chicken to lift its wings and move them in different directions—something that would be essential for flight, if chickens could still fly.
When you see the wing served as a “drumette,” you’re looking at the portion attached to the humeral joint. This section is packed with muscle and connective tissue, making it the meatiest part of the wing. Because it has a lot of muscle and cartilage, it can be a little tougher compared to the other parts of the wing, but it’s also loaded with flavor.
For cooking, this section does particularly well with deep frying or slow roasting. When fried, the skin crisps up nicely while keeping the meat juicy. If you want a more tender texture, slow roasting at a low temperature helps break down the connective tissues, making it easier to enjoy a fall-off-the-bone experience. A marinade or rub adds a lot of flavor to this part of the wing, complementing the rich, meaty texture.
Elbow (Radioulnar) Joint
The elbow joint connects the drumette (the meaty part) to the flat part of the wing. This joint allows the wing to bend, which is why the flat section of the wing has that signature “bend” in the middle. The elbow joint works similarly to a human elbow, providing flexibility that gives the wing its distinctive look and ability to move.
This section is mostly cartilage, which can create a wonderful texture when cooked properly. The cartilage breaks down in the cooking process, adding rich, gelatinous flavor that makes the wing so tender. Grilling the flats over medium heat helps the cartilage soften without drying out the meat, while braising is a great way to really work that tenderness and create a savory experience with every bite.
When you’re separating flats from drumettes, the elbow joint is where the cutting can get a little tricky. But when handled right, the flexibility and tenderness of the joint really shine through, especially in recipes where the wings are cooked low and slow, allowing the collagen to melt into the meat.
Wrist (Carpometacarpal) Joint
The wrist joint is the tip of the wing, where the flat section meets the wing tips. While it doesn’t have much mobility, this joint is essential for stabilizing the wing during flight. The wrist joint is where the “wing tips” are located, and although they don’t have much meat, they still hold some culinary value.
Most people discard the wing tips when preparing wings, but they’re actually quite valuable for making stock or broth. The cartilage in this section of the wing helps thicken broths, giving them a rich texture and depth of flavor. If you’re making homemade chicken soup or broth, this is the perfect place to use the wing tips.
For those who like crispy snacks, the wrist joint can be deep-fried or baked until crispy. Although there’s not much meat here, the skin and cartilage get extra crispy and offer a satisfying crunch when seasoned properly. They can also be used to add some fun texture to other dishes like salads or served as a snack on their own.
How to Cook the Joints for Perfect Chicken Wings
Now that we’ve broken down the joints, let’s talk about how to make the most of each part when cooking chicken wings. Each joint brings something unique to the table, so choosing the right cooking method can really enhance the flavors and textures.
Cooking the Shoulder (Humeral) Joint
The shoulder joint is the thickest and most muscular part of the wing, so it benefits from cooking methods that allow for slow breakdown of its connective tissues. Deep frying works great here, giving you that crispy skin while keeping the meat juicy inside. If you prefer a slower, more tender approach, slow roasting the drumettes at 300°F (150°C) for about an hour helps the meat become tender and fall off the bone.
Cooking the Elbow (Radioulnar) Joint
For the elbow joint, grilling or braising is the way to go. Grilling allows the cartilage to soften, giving a nice texture contrast between crispy skin and tender meat. Braising in a flavorful broth breaks down the cartilage, creating a melt-in-your-mouth experience. If you’re cooking flats, the elbow joint ensures the wing has a nice bend and a juicy, flavorful bite.
Cooking the Wrist (Carpometacarpal) Joint
The wrist joint is often ignored, but don’t underestimate it! You can use it to make a rich, flavorful broth or stock. The cartilage here adds thickness and depth to soups and stocks, and after a long cooking time, it becomes a deliciously rich addition to any soup base. If you want to get more adventurous, you can also deep fry or bake the wing tips for a crispy, crunchy snack.
Final Tips for Cooking Chicken Wings
- Marinades and Dry Rubs: Don’t skip this step! A good marinade or dry rub penetrates the meat and enhances the flavors in each joint, especially in the shoulder and elbow joints. Try a simple mix of olive oil, garlic, and herbs, or go bold with buffalo sauce or a honey garlic glaze.
- Cooking Time & Temperature: For crispy, juicy wings, deep fry at 375°F (190°C) for about 8-10 minutes. If you’re baking, set the oven to 400°F (200°C) and bake for around 25-30 minutes. Always check the internal temperature—165°F (74°C) is the safe spot!
- Let Them Rest: After cooking, let your wings rest for 5 minutes. This helps the juices redistribute, ensuring a tender, juicy bite every time.
Conclusion
Understanding the three main joints of a chicken wing—shoulder, elbow, and wrist—gives you a whole new appreciation for the structure and cooking potential of wings. Each joint has its own unique texture and cooking characteristics, from the meaty shoulder that benefits from slow roasting to the flexible elbow that’s perfect for grilling. And don’t forget the wrist joint, which, though often discarded, can be a secret weapon for making rich stocks or crispy wing tips.
Whether you’re frying, grilling, or slow roasting, understanding these joints allows you to cook chicken wings like a pro. So next time you’re preparing wings, remember to take full advantage of each joint’s potential for flavor, texture, and tenderness. Happy cooking!