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Instructions:
Cut horizontally above joint 2 – the middle joint between the wing tip and the wing drumette.
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Bend it backwards to expose the bone. |
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To make it easier, drag it down if you don’t need to keep the small cut line. |
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Hold each bone, twist and bend it backward to remove it completely. |
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Rotate the wing and cut diagonally around the joint at the base of the wing. |
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If you’re not used to it and afraid of cutting your hand, you can simply round it like cane peeling… |
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… then hold it with one hand, and use the other hand to pull the meat down. |
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Use a knife to separate the cartilage; if you want to keep the chicken wing shape, be careful not to cut off the outer skin! |
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That’s how you debone a chicken wing quickly, isn’t it? |
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