Chicken wings are a beloved appetizer and bar food, with flats and drums being the two most common cuts. But what exactly are chicken flats? Here’s a complete guide to this popular wing style.
Chicken flats, also known as wingettes, refer to the middle section of a chicken wing, located between the drummette and wing tip. They are called “flats” because of their broad, flat shape. Flats contain a slender, oblong piece of meat with two parallel bones running through it. They are covered in crispy skin and are usually seasoned or sauced.
Flats make up approximately 50% of a chicken wing with the other 50% being the drumette or “drum.” They contain less meat than the drum, but the skin-to-meat ratio is higher creating an exceptionally flavorful bite.
Distinguishing Features of Flats
Here are some of the defining features of chicken flats
- Flat, broad shape with two thin bones inside
- Tender, juicy dark meat covered in crispy skin
- Milder flavor than the drumette
- Skin crisps up well when fried or baked
- Typically eaten whole in one or two bites
- Holds sauces and seasonings evenly
- Provides crunchy texture contrast to drumettes
Flats are the perfect balance of juicy meat, crispy skin, and saucy flavor in a tidy, pick-up-and-eat package. Their petite size makes them easy to handle, while their elongated shape is ideal for holding sauces.
How Flats Compare to Drumettes
Drumettes, also known as drums, are the upper segments of a chicken wing, closest to the body They contain a larger, rounder piece of meat on a thicker central bone Here’s how flats and drums compare
- Meat amount: Drums have more meat, while flats have a higher skin-to-meat ratio.
- Bones: Flats have two small parallel bones vs. one thick bone in drums.
- Shape: Flats are broad and flat, drums are rounder.
- Skin crispiness: Flats get crisper skin as more surface area is exposed.
- Flavor: Drums are often considered more flavorful than the milder flats.
- Eating experience: Flats allow you to enjoy skin, meat and sauce in one bite. Drums take a few bites to finish.
How to Cook Chicken Flats
Chicken flats can be prepared using various cooking methods:
-
Deep frying is a popular way to achieve ultra-crispy skin on flats. Fry at 350-375°F for 5-8 minutes.
-
Oven baking also produces delicious flats. Bake at 425°F for 18-22 minutes, flipping halfway.
-
Grilling imparts delicious charred flavor. Grill over medium heat for 8-12 minutes, flipping occasionally.
-
Air frying is a quick and convenient option. Air fry at 380°F for 10-15 minutes, shaking basket occasionally.
Flats pair well with a wide range of sauces and seasonings like buffalo, barbecue, lemon pepper, Cajun seasoning, etc. Sauce or season them before or after cooking.
Why People Love Chicken Flats
There are many reasons chicken flat enthusiasts cite for preferring this cut:
-
Portion control – The petite size makes flats easy to eat without overstuffing yourself.
-
Skin – The higher skin-to-meat ratio means more crispy, flavorful skin in every bite.
-
Two bones – The twin bones make meat easy to access.
-
Saucing – Broad shape allows even coating and clinging of sauces.
-
Handheld – Flats are easy to pick up and eat with your fingers.
-
Texture – Flats offer a crunchy contrast to the softer drumettes.
For many wing lovers, flats hit the perfect balance of meatiness, crunch and flavor encapsulated in a crispy bundle of finger food fun.
Where to Order Chicken Flats
Chicken flats are menu staples at wing joints, sports bars and other casual dining establishments. Here are some places where you can find flats:
-
Wingstop – Offer classic or boneless chicken flats in 8 flavors.
-
Buffalo Wild Wings – Flats and drums available in over 20 sauce options.
-
Atomic Wings – Flats can be ordered with dry rubs or sauces like honey sriracha.
-
Wing Zone – Flats come sauced or naked along with a range of sides.
-
Local bars/pubs – Many serve flats and other wings for game day specials.
-
Pizza chains – Domino’s, Pizza Hut and others have chicken flats on their menus.
-
Grocery stores – Purchase frozen flats from brands like Tyson and heat at home.
-
Butcher shops or meat markets – Ask for flats cut from fresh chicken wings.
Now that you’re a flats expert, it’s time to dig into these crave-worthy chicken wing cuts. Whether you’re feeding a crowd for the big game or fulfilling a wing fix at home, flats bring flavor, crunch and fun to the party!
How to Grill Chicken Wing Flats
- 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.
- 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.
- 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.
- 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.
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.
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.
The Best Buffalo Wings You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
What do flats mean in chicken?
Chicken flats, also known as Wingettes, refer to the middle part of a chicken’s wing which is located between the drum and the wing tip. They are called flats due to their leveled shape, and have two thin bones that run parallel to each other down the leg.
Why do people prefer flats over drumsticks?
Flats. Higher crispy skin to meat ratio, juicier meat, better dipping sauce retention, less gristle and chewy bits… easier to eat when you use the prying-the-bones-apart method.
Are flats the same as wings?
The wingette, or chicken flat, is the middle section of the wing. It has two parallel bones and offers a higher skin-to-meat ratio, making it ideal for those who love crispy skin with every bite.