Chicken 2-Joint Wings

Chicken 2-Joint Wings have the tip taken off, leaving the drumette and flat attached as one piece. It is the standard wing preparation for service where the piece is meant to look like a wing rather than a small nugget of meat.

What it is

Two of the wing’s three joints, kept together, from the same wing range as our other wing cuts. Removing only the tip keeps the recognisable wing shape while trimming the least useful part of the joint.

How it is prepared

Plain or marinated to your own specification, supplied chilled or frozen.

Typical trade use

This is the standard cut for wing menus, barbecue and fryer service, and marinated or glazed wing dishes where presentation matters. If you want just the flat on its own, see Chicken Flat Wings; if you want the tip left on for stock work, Chicken 3-Joint Wings is the whole wing.

Ordering notes

The two joints are different thicknesses, so the drumette generally needs slightly longer than the flat to cook through — plan batches with that in mind. Confirm plain or marinated, and chilled or frozen, when ordering. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Why is the tip removed on 2-joint wings?

The tip is the least meaty part of the wing, so removing it gives a piece that looks and eats like a proper wing without the thin, bony end.

What if I want the tip left on?

Chicken 3-Joint Wings keep the whole wing intact, tip included — useful for stock or where the extra collagen is wanted.

Can these be supplied already marinated?

Yes, to your own specification, confirmed at the point of order.