This water loss is also responsible for drawing the flavor out of the chicken. Wings consisting of drumsticks, drumettes, and wing tips should be divided to ensure more consistent cooking.

For the wings, you'll need: Save money by cutting whole chicken wings into wiglets and drumettes yourself. Check out this ...

Separate the wingettes and drummettes by cutting through the chicken wing joints with a sharp knife, then remove the wing tips and discard. Set aside in a large bowl. Blitz the onion in a food ...

Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint. Heat 1 1/2 cups picante sauce ...

Heat 3 inches of oil in a heavy pot until a deep-fry thermometer registers 375℉. Pat the chicken wings dry with paper towels and season well with salt. Add half of the wings to the oil and fry ...