Good Eats: How to Debone a Chicken Wing

Every week we round up our favorite home cooking posts from our friends at Serious Eats. This week we bring you our top five favorite posts, including a photo essay of Japanese bladesmiths, how to debone a chicken wing, fish tacos, and this lovely and delicious dish pictured above.

• French in a Flash: Chilean Sea Bass with Bouillabaisse Broth - Looks delicious!

• Photo of the Day: Flowery Lotus Paste-Filled Dessert - How pretty!

• How-To: Four Ways to Debone a Chicken Wing - Which looks easiest to you?

• Photo Essay of Japanese Bladesmiths - A link to a beautiful photo essay of Japanese artisans at work.

• Dinner Tonight: Pan-Fried Fish Tacos with White Sauce - Skip the mess of deep-frying and pan-fry fish for tacos instead.

Previous Good Eats: A New Spork!

(Image: Kerry Saretsky for Serious Eats)

Comments (5)

That first photo looks amazing! If someone offered to cook it for me, I would definitely say yes :)

Strange choice of photo given the headline...

Agreed, Brooklynnina. I can't look at the picture without feeling uneasy as I can't get out of my mind that is a de-boned chicken wing gone terribly wrong.

Zoinks, I thought that photo was of a deboned chicken wing, too.

I, too, tried unsuccessfully to reconcile the picture with the headline.