wingettes

Wingettes are a butcher's cut derived from the chicken wing, specifically the middle section of the wing that includes both the flats (two thin parallel bones with meat between them) and the drumette (the single-boned, drumstick-like portion). This cut falls between the shoulder joint and the tip of the wing. Wingettes are characterized by a higher ratio of bone to meat compared to boneless poultry cuts, with darker, more flavorful meat than breasts. The cut is highly valued for its tenderness, ability to absorb marinades and sauces, and appealing presentation when cooked, making it popular in casual dining and home cooking throughout North America.

Wingettes became widely commercialized in the United States during the late 20th century as restaurants and food service operations sought to maximize utility of whole birds. The cut's size makes it ideal for portion control and consistent cooking.

Wingettes are primarily prepared through high-heat cooking methods that highlight their flavorful meat and crispy exterior potential. Deep-frying produces the classic Buffalo wing style, while baking, grilling, and air-frying are increasingly common. They are commonly seasoned with dry rubs, marinades, or sauces ranging from spicy (cayenne, hot sauce) to savory (soy-garlic, BBQ) to Asian-inspired (teriyaki, gochujang). Wingettes appear across casual dining contexts—sports bars, casual restaurants, and home entertaining—particularly in American cuisine and variations thereof. The cut also performs well braised or stewed in Asian preparations. Their relatively lean nature and prominent bone structure make them suitable for stock-making after consumption.