Chicken Wing Flats
Chicken Wing Flats – This finger-licking good recipe crafted to perfection will satisfy your hungry soul with its delectable flavor and have you craving more. Super easy, fun, and guaranteed to steal the show at your next cookout. Wings are great, but flats are amazing.
Whether it’s game day, cookout time, or just plain craving something delicious, I’ve got you covered. While I love any chicken wings in general, the flats are juicier and more fun to eat. You know I love juicy chicken, so the drummettes are good, but the chicken wing flats take the juicy, tender prize.
On our last ladies’ night out, my friends and I were thrilled to be able to order a plateful of delicious chicken wing flats only. And yes, we watched the big game on the big screen. Sadly, my favorite team lost, but it wasn’t a total loss, thanks to this deliciousness. And, of course, I had to Immafy it when I got home.😉
Chicken Wing Flats vs. Drummettes
Which one you like best depends on your personal preference. I prefer chicken wing flats over drummettes because they’re juicier and easier to eat. However, others prefer drummettes because they’re meatier. And either one goes great with your favorite wing sauce.
Recipe Ingredients
- Chicken Flats or Wingettes – A greater skin-to-meat ratio adds flavor and texture. It’s also easier to eat, but you can replace them with whole wings or drummettes.
- Chicken Rub – A flavorful blend of spices and herbs specially formulated to enhance chicken. You can also use your favorite seasonings, such as Cajun or all-purpose seasoning.
How to Grill Chicken Wing Flats
Prepare the Chicken
- Mix – Add all measured spices in a mason jar or bowl and stir well. Set aside.
- Shake – Give the chicken rub a stir or shake before applying it to the wings, as the spices may separate.
- Clean – Wash the chicken wings. Let them dry out in the fridge for 3 hours or more if time permits. Do not cover.
- Pat Dry – If short on time, dry wings with a paper or kitchen towel, then proceed with the next step.
- Season – Place the chicken in a large plate or bowl, lightly salt, then season with dry rub. Reserve unused seasoning for later use.
Grill the Chicken
- Prep the Grill – When ready to go, wipe the grill down and lightly oil it.
- Preheat – Preheat to medium. Or, if using charcoal, fill it half full. Let it light up and let it get going for about 15 minutes.
- Layer – Place the flats on the grill, crowding them together. This helps build steam, which makes them moist and tender.
- Grill – Let them grill for approximately 5 minutes, and then flip and grill for 3 more minutes or until the wing’s internal temperature reaches 165℉/74℃. Wings vary in size, so it is best to use a meat thermometer.
- Watch – Keep an eye on the wings because the dripping fat tends to flare up. Try moving them around when flare-ups occur.
- Serve – Remove and serve with your favorite dipping or barbecue sauce.
Recipe Variations
- Classic Buffalo Wings – The perfect combination of spicy and savory makes these guys a foodie and wing-lover favorite.
- Honey Mustard Wings – An oh-so-good traditional condiment combining mustard’s tanginess and honey’s sweetness for a delectable flavor explosion.
- Teriyaki Wings – Who doesn’t love wings with an Asian flair once in a while? Soy sauce, sugar, and other tasty spices make an ideal chicken wing sauce.
Tips and Tricks
- Indirect Heat – For tender and evenly cooked wings, start by grilling them over indirect heat. This means placing the wings away from the direct flame or heat source.
- Baste – If you’re using a sauce, brush it on the wings when almost finished. This lets the flavors meld and caramelize.
- Dry Them – Dry chicken skin crisps up so much better. So if you have time, let them dry out uncovered in the fridge for at least three hours. And if you don’t have time, the world won’t end if you don’t do it.😉
Make-Ahead Instructions
Having a jar of homemade spices ready saves time and makes meal preparation easier. Your kitchen routine can significantly improve with one simple step.
Serving and Storage Instructions
Eating it right off the grill may be tempting, but resist the urge. Letting it cool slightly allows the juices to reabsorb and keeps you from burning your tongue.
Transfer leftovers to an airtight container within two hours of cooking. The quality and flavor of chicken wing flats may be preserved in the refrigerator for up to four days. You can reheat it in a 165°F/75°C oven or zap it in the microwave.
FAQs
Flats or wingettes are the flat part of the wing with two bones that run their length. They’re between the drummette and wing tip.
Drumettes are shaped like tiny chicken legs with a single bone running through the middle. Flats are often referred to as wingettes and have two bones. They’re smaller and juicier than the drummettes.
You can save money by buying whole chicken wings and cutting them apart yourself. Just stretch the wings out and cut them at the joints with a sharp knife, separating the tips, flats, and drummettes. The tips make excellent chicken stock, while the drummettes and flats go great on the grill.
What to Serve With Chicken Flat Wings
There are various mouthwatering options to choose from. Celery and carrot sticks with a side of blue cheese or ranch dressing for dipping are classic. Homemade sweet potato fries are even better for you when baked. Creamy coleslaw, macaroni and cheese, and loaded potato skins are also fabulous. Just make sure to have plenty of napkins on hand for all that finger-licking goodness!
More Fabulicious Poultry Recipes to Try
- Grilled Boneless Chicken Thighs
- Smoked Turkey Wings
- Grilled Chicken Caesar Salad
- Creamy Chicken Pasta Salad
Conclusion
Juicy, tender chicken wing deliciousness concentrated in the flats is ready for you! Would you like more grilling and smoking recipes? Sign up for my newsletter for the latest and greatest. 😍
Chicken Wing Flats
Ingredients
- 2-3 pounds (900g-1.4kg) chicken wing flats or wingettes
- 2-3 tablespoons (16-24g) chicken rub seasoning (or your favorite rub)
- Salt and pepper to taste
Instructions
- Add all measured spices to a mason jar or bowl and stir well. Set aside.
- Give the chicken rub a stir or shake before applying it to the wings, as the spices may separate.
- Wash the chicken wings. Let them dry out in the fridge for 3 hours or more if time permits. Do not cover.
- If short on time, dry wings with a paper or kitchen towel, then proceed with the next step.
- Place the chicken in a large plate or bowl, lightly salt, then season with dry rub. Reserve unused seasoning for later use.
- When ready to go, wipe the grill down and lightly oil it. Preheat to medium. Or, if using charcoal, fill it half full. Let it light up and let it get going for about 15 minutes.
- Place the flats on the grill, crowding them together. This helps build steam, which makes them moist and tender.
- Let them grill for approximately 5 minutes, and then flip and grill for 3 more minutes or until the wing's internal temperature reaches 165℉/74℃. Wings vary in size, so it is best to use a meat thermometer.
- Keep an eye on the wings because the dripping fat tends to flare up. Try moving them around when flare-ups occur.
- Remove and serve with your favorite dipping or barbecue sauce.
Notes
- For tender and evenly cooked wings, start by grilling them over indirect heat. This means placing the wings away from the direct flame or heat source.
- If you’re using a sauce, brush it on the wings when almost finished. This lets the flavors meld and caramelize.
- Dry chicken skin crisps up so much better. So if you have time, let them dry out uncovered in the fridge for at least three hours. And if you don’t have time, the world won’t end if you don’t do it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
