Some people profess to be puzzled as to why other people eat chicken wings. "They're just little bags of bones," I've heard it said. Yes! I reply. That is why I like them! Wings have a higher-ratio of skin to meat than other chicken pieces, and it's the skin - and the seasoning and coating on it - that make chicken more than just good.
Whole chicken wings are less commonly served these days than before. What's become trendy in the last few decades is single joints of wings. The wing is cut into three pieces, the tips are discarded (season and cook them, and I'd eat them), and the rest makes two pieces.
One of those pieces, the one directly connected to the breast before it's cut off, is called the drumette, due to its resemblance to a miniature of the leg piece known as the drumstick from its resemblance to a etc. But what is the other piece called? For a long time I didn't know, which was frustrating because it was my preferred piece. But then I began to accumulate names:
Flats are what I found them called at the original Buffalo wing bar in Buffalo, and which I subsequently confirmed is a generally recognized term among others who serve wing pieces as snacks. Wingstop, for instance, uses the term.
Mid-joints is how they're labeled when you buy them uncooked at an Asian grocery. Many Chinese restaurants that serve chicken wing pieces only use the mid-joints.
Wingettes is how they're referred to on bags of cooked and frozen wing pieces in supermarkets. Isn't that a more general term for all the pieces? No, because the bag reads "wingettes and drumettes."
By any of those names ...
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