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The Wing Glossary

Wing culture has its own vocabulary. Here are the terms that come up most often on menus, in recipes, and in the endless debates about the right way to eat them.

Wing Terms A to Z

The flat, two-bone middle section of the wing. Prized for its high ratio of crispy skin to meat.
The single-bone section closest to the body, shaped like a tiny drumstick. The meatiest, easiest-to-eat part.
The pointy end. Usually removed before cooking; great for stock.
Frying wings twice - once low to cook through, once hot to crisp. The technique behind the crunchiest wings, Korean-style especially.
A blend of dry spices applied before or after cooking, with no liquid sauce. Keeps wings crisp longer than a wet toss.
A wing tossed in sauce or glaze after cooking. More flavor impact, less staying crunch.
The stable blend of hot sauce and butter that makes a proper Buffalo sauce cling to the wing instead of sliding off.
The standard measure of chili heat. Buffalo sauce is mild; a ghost-pepper wing sits tens of thousands of units higher.
The home cook's secret for crisp oven wings - it raises the skin's pH so it browns and crackles. Not to be confused with baking soda.