Chicken 3-Joint Wings

Chicken 3-Joint Wings are the complete wing with the tip included. It gives the largest piece and the most collagen of any wing cut, which is why it’s preferred where wings go into stock or are cooked long and slow rather than fried fast.

What it is

The whole wing, all three joints together, from the same wing range as our other wing preparations. Keeping the tip on is a deliberate choice for kitchens that want the full joint rather than a trimmed piece.

How it is prepared

Whole, or jointed down to flats, drumettes and niblets on request.

Typical trade use

This is used for whole-wing service, stock and broth production, and slow-cooked or braised wing dishes where the extra connective tissue is an advantage rather than something to trim away. If your service is fast fryer work rather than stock, Chicken 2-Joint Wings with the tip removed is the more common choice. For another bone-in stock item from the same bird, Chicken Necks serves a similar purpose.

Ordering notes

Tips colour and can catch faster than the rest of the wing under dry heat, so keep an eye on them if grilling or frying rather than simmering. Confirm whole or jointed-down when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Why choose the whole wing over a trimmed cut?

The tip and extra joint add collagen, which is exactly what’s wanted for a stock or a long, slow-cooked wing dish rather than fast fryer service.

Can you cut the whole wing down to just flats or drumettes?

Yes — jointing down to individual pieces is available on request if you’d rather receive it already broken down.

Is this the same as Chicken Flat Wings?

No — Chicken Flat Wings is just the middle joint on its own; this product is the complete three-joint wing.