Chicken Wing

Chicken wing is the forelimb portion of a chicken, sold whole or split into drumette and flat with the tip sometimes removed. Abundant skin and collagen render it rich and juicy; the skin can turn crackling and golden when fried or roasted, while the interior stays tender when grilled or braised. Cooks often toss wings in spicy sauces or dry rubs; typical retail forms are whole wings or party wings (drumettes and flats), fresh or frozen.\n\nWings rose to prominence in North America in the late 20th century, especially as bar and game-day fare centered on spicy sauced preparations from Buffalo, New York. They also feature across East and Southeast Asian and Caribbean cuisines, where they are marinated, grilled, fried, or braised; commercial processing commonly trims and splits wings at the joints.