But actually, if I am going to have crispy breaded and deep fried ,“fried chicken” wings, like one might get with Hot Wings and Waffles, there is yet a meatier “fourth cut” of whole wing that is a cut above “the shoulder” and includes part of the breast meat that I really truly prefer. KFC does this with their Wings. Don’t know what this style of cut is called… I have also experienced this wing cut with BBQ and Jerk Chicken.
Not really, if you pinch them axillary at the lesser joint and seperate properly they break into two perfect “drumette (sticks)”, you need only dirty the fingertips.
The flat (non-drummette). Any part of the wing is good for me, but the flat has slightly better tasting meat, better skin:meat ratio, and is just more fun to eat in general. As for breading, for Buffalo-style wings, absolutely not. No breading, no dusting of flour, just fried chicken wing goodness. However, every once in awhile, I’ve had wings with breading that actually aren’t all that bad. These are wings, though, that are served dry, not sauced like Buffalo wings.
The drummette. Legs have always been my favorite part of a chicken (ever since I was a little kid). They’re dark meat, which is tastier than white meat, and the leg generally has more meat and is easier to eat than the thigh. Drummettes resemble legs, so I instinctively prefer them. I know drummettes aren’t dark meat, but the shape is just pleasantly reminiscent of chicken leg. Drummettes are less messy, too–they can be eaten one-handed, while the wingy part cannot. I don’t like having to break apart thin bones to get to the meat between them.
It may be relevant that I don’t like the chicken skin as much as the chicken meat. A lot of people say the skin is the best part, but I humbly disagree.
The skin
I humbly shake my fist at you! :mad:
If we’re talking Buffalo wings, I like the flat best. For baked or fried chicken, I like the tip because it’s so crunchy and nibbly.
Incidentally, while at the grocery store this weekend, I spotted frozen quail drumsticks, and thought they’d be great prepared Buffalo style. Unfortunately, they were only available in a 12-pound box, so my brilliant idea has to wait for a larger gathering!
I like the drumette better (because it’s easier to eat), and am pleased to see that the poll is so close to evenly-split, since that means I don’t have to feel guilty about selectively taking those parts when in a group. This is one of those topics of disagreement where it’s better not to convince the other side of your view.
Yeah, the results of this poll are surprising. In my experience, the drumette is preferred by a wide margin to the flat. I’d guess at 2:1 or 3:1 levels.
I’m 50/50 between flats and drums. Drums are easier, but if you nip the ends off of the flats you can surgically remove the bones, leaving a heavenly little boneless flat to pop in your mouth.
I grudgingly chose “drumette” mainly because I loathe the term “drumstick”. It’s a leg, dagnabit!
And the wing part is a “minileg” 
How 'bout that! Thanks for sharing this. 
So I’m the only one to admit that I prefer never separating them in the first place? I’m not that big a fan of saucy chicken parts unless they’ve been reshaped. So the only way I eat chicken wings is with the rest of the chicken. And I don’t see the point in separating the two parts.
Think about how they come from KFC–that’s about right. If only they didn’t throw gluten into their grilled chicken…
I like the flat, and the flat is way easier to eat. I put the whole flat in my mouth and grab on to the end with one hand and pull it out using my teeth to skin off the meat.
I think I like the flat because it reminds me of old cartoon characters eating meat off a bone in one motion.