Let’s face it: No one eats chicken wings to be fancy. We’re not digging into wings with the expectation of maintaining our sense of decorum. Wings are not served on fine china, and no one in their right mind nibbles delicately on the edges of them with their pinkie in the air. Nevertheless, I know I’m not the only one who kind of wishes poultry could be genetically engineered to have boneless wings, because dang, those things are annoying to gnaw around.
More: 27 glorious ways to eat Buffalo sauce aside from basic wings
So until that great day in science rolls around, we have two wing-deboning hacks that will allow you to devour the meat uninterrupted. Unless you have small children. There, we cannot help you.
Hack 1: The split
- On each end of the wing, tear off any cartilage holding the two bones together, and scrape back any skin or meat attached to those ends.
- Grip one end of the wing with one hand. With the other, gently wriggle out one bone at a time, starting with the smallest one.
Hack 2: The depantser
- Stand the wing on one end. Again, scrape away any skin or flesh, holding onto the two bones at the other end.
- With your fingers and thumb, push all the meat down toward the bottom end of the wing, like you’re pulling down pants. Sorry for that simile.
That’s it! Try them both — it may take a little practice before you get the hang of it. Now you can dip and eat all you want. You’re welcome.
Before you go, check out our slideshow below:
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