The Difference Between Drum Wings and Flat Wings

Chicken wings are a popular bar snack, and they tend to pair well with just about any sauce. Some people prefer blue cheese while others go for ranch, but whatever your dipping preference, it’s hard to dispute that they are pretty darn delicious. As a matter of fact, we’re willing to put down some money that you’ll be reaching for the drum wings when you head to your local sports bar this weekend to watch the big game with friends.

When you think about it, wings are really just a vehicle for tasty sauces and crispy skin. But there are a lot of people who like to eat the meaty portions as well, and that’s why they split the wing into sections that are commonly referred to as drums and flats.

A drum, which is also sometimes referred to as a banjo, is the top portion of a chicken wing, with a single bone running through the center and two narrow bones along its edges (the same kind of bones that run up your arm). Drums have a lot more meat than flats, and the dark meat has a texture closer to white meat. Drums are more recognizable than the flats, which is why they’re more often preferred by those who like their wings with a bit of a bite to them.

The flats, on the other hand, are thin and made up of two narrow bones that run the length of the wing. They don’t have as much meat as the drums, and they have a lot more cartilage in them as well. Those who prefer flats say they’re easier to eat because of this, and that their thinner skin is better suited to soaking up sauces.

Both drums and flats can be ordered at most restaurants, and in many cases, you’ll get a mix of both types when you order at your favorite wing joint. This is because both are popular and each has its own unique flavor profile. It’s worth noting that you can easily make your own mixed order by requesting the drums and flats separately.

Once you’ve got your package of chicken wings and are ready to prepare them, set the drums and flats into separate bowls as you work. This will help keep your cutting board clean and organized. You’ll want to set the wing tip into one of the bowls too; you can discard it or save it for stock at a later time. When you’re done, season each section of the wing and cook them as needed. Once you’re finished, it’s a good idea to take a moment and pat the wings dry so they are as crisp and delicious as possible when they hit the table. Enjoy your drum and flat wings! Or, you know, stick with the whole chicken. Whatever floats your boat.