Originally Posted by The_Kapn
When I prep mine, I snip off the tip and then cut through the skin from the inside of the joint. This cut goes all the way to the joint, but leaves it intact.
That way, I can cook them in one peice and they are super easy to just break apart when done prior to dipping or saucing.
Kinda the best of both worlds.
I do this as well. The tips are a real PIA to cut off but once you get through a couple you get into a rhythm. Once they are cooked the rest separates very easy. I think doing the cut on them lets the skin retract and become part of the wing so you don't feel like your eating just a flap of skin when they're done. It's nice to have them whole for ease of flipping.
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