Originally Posted by
Badenoch
Thanks. Good suggestions. It was my first effort cooking wings and am still experimenting.
I also prefer flats. One of my regular pub companions always ordered drums-only and I'd tell the server to bring me all of his flats to balance things out.
Flats are far superior. The wing tip does become an effective handle to rip the flat meat off if it is there. I just chop them off for to make stock.