Side by side
Wing
Drumette & flat · alitas · tebasaki
Three joints with a high ratio of skin and collagen to actual meat. That is precisely the point: skin crisps, collagen turns sticky, and the bones give the sauce something to cling to. It is the cheapest part of the bird and the one entire restaurant categories are built on.
Dry the skin thoroughly before it meets heat. Surface moisture is the difference between crisp and leathery.
Oyster
Sot-l'y-laisse · solomillo de pollo
Two coin-sized nuggets sitting in hollows on the back, either side of the spine. They are the most tender and best-flavoured meat on the entire bird and there are only two per chicken, which is why the French name translates roughly as "the fool leaves it there".
Turn a roasted chicken over before carving and scoop them out with a spoon — they are hidden from above.
Which one to buy
- Better forWing : Oyster
- FryingWing95 : —
- GrillingWing88 : —
- RoastingOyster76 : 92
- SkewersOyster— : 80
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.