Sourced from cutting up the chicken carcass. 3 Parts (joints) with the wing tips. Wings of the highest quality are creamy, light pink. They have a slight hypertrophy of fatty tissue. Thin skin covers the delicate, soft and juicy meat. There are both cartilaginous and bony structures in the wings. The most common dishes prepared from the chicken wings are baked, fried and grilled. This is excellent meat for cooking soups and broths. You can bake them in the oven, grill, fry in a pan and smoke.