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.
Tenderloin
Inner fillet · goujon · sasami
The small strip lying under the breast, attached along a tough white tendon. It is the most tender muscle on the bird and cooks in a fraction of the time, which is why it is the natural candidate for skewers, goujons and a lightly seared sashimi in Japan.
Pull the white tendon out before cooking by gripping it and scraping the meat back with a knife; it never softens.
Which one to buy
- Better forWing : Tenderloin
- FryingWing95 : 84
- GrillingWing88 : —
- RoastingWing76 : —
- SkewersTenderloin— : 90
- PoachingTenderloin— : 70
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.