This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Wings; whole or pieces?

  • Filter
  • Time
  • Show
Clear All
new posts

    Wings; whole or pieces?

    I have always cut off the wing tip, but I usually segment the other two joints. Tonight I did none of the above.
    Just wondered you all's preference; cook separately, tips, or no? To me, the tips are much more worthwhile as stock ingredients.
    What about sauce? I just sauced half of them, a basic butter and Frank's, but that makes a mess of my keyboard!
    Attached Files

    I also remove the tips.


      We always remove the tips and split the drums and flats. Have a house divided on favorites so it works out anyway.
      Sauce; we always cook with a dry rub and if someone wants to finish with a sauce, bowls are provided to toss and finish them off-back on the grill..


        I leave whole unless I am short for chicken stock, then I cut of the tips.


          I usually always cut off the tips. You don’t eat them anyway, it gives you more room on the grill and makes it a little easier to flip the wings without them.


            I cut off tips since most feathers, if left behind, are on the tips.


              Whole. Love to chew on those bits.


                Always.... tips for stock. Spilt the wings 98.7% of the time.

                Sauce... meh... I’m more of a grilled lemon, Evoo, kinda of guy. Otherwise my sauce is whatever is on hand and that’s always Frank’s, Cholula, Louisiana hot sause, tapitio, Valentina etc...


                • barelfly
                  barelfly commented
                  Editing a comment

                My rule of thumb for all meats: why cook it if nobody is going to eat it?


                • IowaGirl
                  IowaGirl commented
                  Editing a comment
                  My pups would beg to differ. Um, well, correction -- no "would" about dat -- they DO beg!

                • Steve R.
                  Steve R. commented
                  Editing a comment
                  I think the rule still applies, IowaGirl. In your case there are some who love the wing tips, so there is no reason to toss them.

                The local supermarket supplies them sans tips so no issue. Not a fan as there is little to nibble on anyway, good for stock though


                  I always cut off the tips and separate the other two pieces.


                    Yeah, me too. Tips off and separate the two pieces. Sauce is usually an afterthought so a lot of the time it’s a mix of sriracha and sweet baby Ray’s. I do like to put them back on after sauced for a quick burn.


                      I wish we could find whole wings down here anymore. Now, either drumettes or "party packs" that are cut-up wings without tips, but a lot more expensive packaged that way.


                        I cut off the tips and cook them whole. Dry rubbed only with sauces and dips on the side for those who want it. Man. Now I need to get some wings for today. 😋


                          I prefer to cook them whole. And I like to chew in the tips. Don’t judge me!🤣


                          • Panhead John
                            Panhead John commented
                            Editing a comment
                            I figgered you was one of them tip chewers Larry.

                          • bbqLuv
                            bbqLuv commented
                            Editing a comment
                            Agreed, +1


                        No announcement yet.


                        These are not paid ads, they are a curated selection of products we love.

                        All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                        Use Our Links To Help Keep Us Alive

                        Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                        Our Favorite Backyard Smoker

                        The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

                        GrillGrates Take Gas Grills To The Infrared Zone

                        GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

                        Groundbreaking Hybrid Thermometer!

                        Thermapen One Instant Read Thermometer

                        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.

                        Grilla Proves That Good Things Come In Small Packages

                        The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.