Chicken wings are a versatile, affordable and easy to cook part of the chicken; they’re useful for adding base flavour to stocks and soups, they can form the foundation of a snack and they can step up as an important element of a larger meal. They are naturally high in fat thanks to their high skin to meat ratio, which means they stay succulent even when cooked for long periods of time - it’s very hard to overcook a chicken wing.

As with all meat, we recommend buying the highest quality possible. Higher welfare meat will have a better flavour, and will have been reared to higher standards. It’s always worth looking out for breeds such as Bresse and making the most of a more expensive bird by using it over several meals, reserving the bones for stock. Roasting a batch of chicken wings is a great way to add a rich, base flavour to a chicken stock or soup.

Chicken wings are often served jointed, which means the tips have been removed (these can be frozen for using in stock) and the remaining portion is separated into two pieces, known as the ‘drum’ and the ‘flat’. To joint your wings, place the wing bony-side-up on a chopping board, and locate the two joints - one in the middle and one near the end of the wing. You can now cut through the joints using either a pair of kitchen shears, a cleaver or a solid knife.

A plate of crunchy, deep fried chicken wings glazed in a sticky sauce is hard to resist. Wings can be given a dry rub, marinated using a combination of wet and dry ingredients or battered before cooking. You don’t need a deep fat fryer to cook chicken wings, but it’s important to use a high-sided saucepan and not over fill it with oil. Check out our guide to deep frying without a deep fat fryer below, to ensure you stay safe.