Good Eats: How to Debone a Chicken Wing

Good Eats: How to Debone a Chicken Wing

Faith Durand
Feb 12, 2009

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)

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