Small, fatty, and collagen-rich. The best ratio of skin to meat of any chicken part — they crisp better than any other cut and carry sauces and glazes exceptionally well.
Chicken wings come from the wing section of the bird and consist of three parts: the drumette, the flat or wingette, and the tip, though the tip is often removed. They are small cuts with a good balance of skin, meat and connective tissue. The skin is relatively thick and has a high fat content, which renders down during cooking, helping to crisp it up and keep the meat moist. The collagen in the connective tissue breaks down when cooked slowly, adding richness and depth to the texture. When cooking chicken wings over fire, a two-stage process works best. Start with indirect heat at a moderate temperature, around 120-140°C, to slowly render the fat and collagen without drying out the meat. This can take 30 to 45 minutes depending on size. Finish over direct heat to crisp the skin, turning frequently to avoid burning. Applying a sauce or glaze towards the end of cooking helps it adhere better, as the skin is already nicely crisped. Avoid cooking them too fast or at too high a temperature initially, or the skin may burn before the inside is cooked through. When selecting wings, look for pieces with plump meat and intact skin that is free from blemishes or tears. Avoid wings that appear dry or shrivelled, as this can indicate they have been frozen and thawed multiple times or stored poorly. Freshness is key as it affects both flavour and texture. Also, be mindful of the size; larger wings will take longer to cook evenly, so adjust timing accordingly. Finally, trimming or removing the wing tip can make for more even cooking and easier eating.