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.
Profile
Tenderness62
Fat70
Umami86
Price46
Pairs with
Frying95
Grilling88
Roasting76
Recommended cooking
74°C+Go past done
Unlike breast, wings improve above the safe minimum — the collagen needs the extra heat to melt and the skin to render.
How to pick it
Dry the skin thoroughly before it meets heat. Surface moisture is the difference between crisp and leathery.
Signature dishes
Grading & naming
Size consistency matters more than a grade mark — mixed sizes cook unevenly in one batch.
Nutrition · Per 100 g raw edible portion
202kcalCalories
18.3gProtein
14gFat
3.9gSaturated fat
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.