{
 "id": "wing-tip",
 "names": {
  "name": "wing tip",
  "aliases": [
   "tip",
   "wingtip",
   "third segment"
  ],
  "sort": "wing tip"
 },
 "region": [
  "us"
 ],
 "facets": {
  "letter": "W",
  "part_of_speech": "noun"
 },
 "etymology": {
  "root": "wing + tip, a plain compound; the piece also answers to flapper and to pointer, and all three names describe the same shape from a different angle",
  "first_attested": "",
  "note": "Wikipedia's Buffalo wing article names the three segments \"drumette, flat, and flapper or pointer\"; its poultry article gives \"the wing tip (also called the 'flapper')\". *Inference —* tip is what a butcher calls it, flapper what a cook calls it, pointer what a diner calls it when handed one.",
  "tier": "cited",
  "source": "s:wp-buffalo-wing"
 },
 "text": {
  "what": "Third segment, the pointed end. Skin, cartilage, two slivers of bone, almost no meat. Usually cut off before the wing reaches a fryer and boiled into stock instead, though some restaurants serve it still joined to the flat.",
  "how": "Where it survives on the plate, it is eaten whole — crust, cartilage and all — or left in the bone bowl. Where it does not, it goes into a stockpot: collagen from the joints is what makes chicken stock set, so the least saleable piece of the wing is the one worth most to a kitchen that makes its own."
 },
 "kin": [
  {
   "to": "flapper",
   "as": "The same piece under the name a kitchen uses for it.",
   "rel": "same-word"
  },
  {
   "to": "wing",
   "as": "The third of its three segments, and the one a menu usually leaves out of the count.",
   "rel": "whole"
  },
  {
   "to": "flat",
   "as": "What it is attached to, and what it gets cut away from.",
   "rel": "kin"
  },
  {
   "to": "wing-cut",
   "as": "The cut that removes it, the first of the two.",
   "rel": "fry"
  },
  {
   "to": "party-wing",
   "as": "A pack defined partly by this piece's absence.",
   "rel": "contrast"
  }
 ],
 "sources": [
  "s:wp-buffalo-wing",
  "s:wp-chicken-as-food",
  "s:wp-poultry"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:wp-buffalo-wing"
  },
  "fields": {
   "text.how": {
    "tier": "tradition",
    "note": "the stock use is general kitchen knowledge; the practice of serving the tip attached is cited"
   }
  }
 },
 "confidence": "high",
 "schema": 1,
 "type": "term",
 "images": [],
 "updated": "2026-09-16",
 "blurb": "Third segment, the pointed end. Skin, cartilage, two slivers of bone, almost no meat.",
 "region_terms": [
  {
   "key": "us",
   "name": "The United States",
   "state": null,
   "note": "use when a node belongs to the whole country"
  }
 ],
 "kin_out": [
  {
   "to": "flapper",
   "type": "term",
   "name": "flapper",
   "as": "The same piece under the name a kitchen uses for it.",
   "rel": "same-word"
  },
  {
   "to": "wing",
   "type": "term",
   "name": "wing",
   "as": "The third of its three segments, and the one a menu usually leaves out of the count.",
   "rel": "whole"
  },
  {
   "to": "flat",
   "type": "term",
   "name": "flat",
   "as": "What it is attached to, and what it gets cut away from.",
   "rel": "kin"
  },
  {
   "to": "wing-cut",
   "type": "fry",
   "name": "the wing cut",
   "as": "The cut that removes it, the first of the two.",
   "rel": "fry"
  },
  {
   "to": "party-wing",
   "type": "term",
   "name": "party wing",
   "as": "A pack defined partly by this piece's absence.",
   "rel": "contrast"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-buffalo-wing",
   "kind": "wikipedia",
   "title": "Buffalo wing",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Buffalo_wing",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-chicken-as-food",
   "kind": "wikipedia",
   "title": "Chicken as food",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Chicken_as_food",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-poultry",
   "kind": "wikipedia",
   "title": "Poultry",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Poultry",
   "accessed": "2026-09-16"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:wp-buffalo-wing"
  },
  "text.how": {
   "tier": "tradition",
   "note": "the stock use is general kitchen knowledge; the practice of serving the tip attached is cited"
  },
  "etymology": {
   "tier": "cited",
   "source": "s:wp-buffalo-wing"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "wing-cut",
   "type": "fry",
   "name": "the wing cut",
   "as": "The third piece, usually cut off and boiled for stock rather than sold.",
   "rel": "part"
  },
  {
   "from": "drumette",
   "type": "term",
   "name": "drumette",
   "as": "Cut from the far end of the same wing, and usually not sold.",
   "rel": "kin"
  },
  {
   "from": "flapper",
   "type": "term",
   "name": "flapper",
   "as": "The same piece under the butcher's name, and the one a label prints.",
   "rel": "same-word"
  },
  {
   "from": "flat",
   "type": "term",
   "name": "flat",
   "as": "Attached to this piece until somebody cuts it off; a few kitchens leave it on.",
   "rel": "kin"
  },
  {
   "from": "party-wing",
   "type": "term",
   "name": "party wing",
   "as": "Removed at the plant, which is the whole point of the product.",
   "rel": "contrast"
  },
  {
   "from": "wing",
   "type": "term",
   "name": "wing",
   "as": "The pointed end, usually cut off and boiled for stock.",
   "rel": "part"
  },
  {
   "from": "the-flat-and-the-drum",
   "type": "story",
   "name": "The flat and the drum",
   "as": "The third segment, cut off and boiled, which is why a wing sells as two pieces and not three.",
   "rel": "part"
  }
 ]
}