[Keltin]

Originally Posted by KYHeirloomer

I've seen (and enjoyed) these before, Keltin. But never made with the middle piece of the wing; just the drumette.

They are great, though, and really lend themselves to a party, with a variety of dipping sauces.

tcinsa: Do not frustrate yourself. These will be initially difficult. And the learning curve is strange. You'll find that you can't do it, and can't do it, and, suddenly, you are doing it. Nothing between those extremes. But once you do get the hang of it you'll love making them.

You’re absolutely right KYH! You hit this wall thinking I can’t do it…..it won’t work.,…it’s not…….then wham, you get it. It’s truly a thing you need to start slow, and then it suddenly hits you (like butchering a whole chicken) and then it flows….not as easy as a butchering a whole chicken, but it does get easier!

The middle pieces are the hardest part. That second bone likes to stick, and on some of them, I just pushed the bone through the meat instead of trying to cut it out and pull it free. That works surprisingly well.