The Big Tip Off

August 13, 2021
11:26 am

Chicken wings are made up of 3 parts: the drumette, the double boned “flat”, and the wing tip.

When putting chicken wings onto a skewer and making kebabs, there are essentially 3 styles you can use.

Depending on your level of skewing sophistication and ability / want / need to butcher your own full chicken wing, these styles will either make your life easier or result in you going back to the cave days and simply barbecuing the wings on the grill again.

By making chicken wing kebabs, you not only have a customized individual meal on a stick but also there is less mess and better hygiene than everyone putting their hands into a common bowl of wings (unless of course you are into that sort of thing – no judgement).

Our hope is that you will try each method and see what works best for you when making these chicken wing kebabs.

And don’t forget to put some nice chunks of sweet red onion or pineapple (see Style 3 picture to drool) and change things up a bit from the simple meat kebab.

Your favourite ZEG Sauces will go nicely drizzled on these chicken wing kebabs and will have you running back to your local Lococo’s to pick up some more Chicken Wings for $3.99/lb.

Enjoy!

Chicken Wing Kebab Style 1 (Tips On)

Unfold the wing and stick a metal skewer through the base of the drumstick then through the flat. Get the tip of the skewer at least past the joint connecting the flat and the wingtip so that the wing will stay in place on the grill.

Chicken Wing Kebab Style 2 (Tips Off)

Unfold the wing and cut with a sharp knife between the joint of the flat and the tip. Once the tip is cut off, stick a metal skewer through the base of the drumstick then through the flat. Push the tip of the skewer right through the other side of the flat and repeat with the next wing. Note: Keep the tips of the wings for chicken stock.

Chicken Wing Kebab Style 3 (Separated)

Unfold the wing and cut with a sharp knife between the joint of the flat and the tip. Then cut between the joint of the flat and drum. Taking only the flat and drum sections of the wing, begin alternating skewing a flat and drum onto the kebab until it is full.