Chicken wings

Assiette beige à motifs, posée sur une surface sombre, avec contenu flou au centre.

Chicken wings are a popular and delicious cut. Fans love them for their crisp texture and intense flavour.

Key features

Wings consist of three parts: the drumette (the most fleshy, bony part), the flat or wingette (the central part with two bones) and the tip, often removed during preparation.

Flavour
Due to their fat content and skin, chicken wings are particularly tasty, especially when seasoned or marinated before cooking.
Texture
Chicken wings have a thin skin that turns crispy when well cooked while remaining juicy and tender inside.

Cooking techniques

To prevent white meat from becoming dry, we recommend cooking it at a moderate temperature and letting it rest after cooking so the juices can settle throughout the meat. Techniques such as poaching, quick grilling and sous vide are excellent ways to preserve tenderness.

Deep-frying
The skin becomes extremely crispy, while the inside remains juicy. For best results, coat with flour.
Grilled
Chicken wings are perfect for barbecues, turning the skin crispy and slightly smoky. A marinade can add extra flavour.
Roasted
This method cooks wings evenly and crisps the skin. Season with herbs, spices and a drizzle of olive oil.
Braised
Slowly cooking the wings in an aromatic liquid makes the meat incredibly tender and flavourful.
Steamed, then fried
A method for obtaining extra-crispy wings that remain tender inside.