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this post was submitted on 26 Jul 2024
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we call the 2 cuts of meat we traditionally take off of poultry’s arms “wings.” typically you’ll get one half of the arm versus another. you’d either get a drumstick wing, with all the meat on one bone; or flats, which have less meat & two bones, much like your lower arm.
chicken wings served this way are very popular here but many do not like or do not want to deal with the bones. so additionally, processed “boneless” chicken wings are available. they’re exactly the same thing as chicken nuggets usually, just bigger. ground poultry reconstituted into morsels
I would argue that unlike nuggets they are cuts off the chicken breast and you can still see "threads" of meat as opposed to nuggets which are ground into a paste. I know it's a home recipe but this is what I usually experience at restaurants https://www.persnicketyplates.com/boneless-wings/