a wordwing tip
also: tip · wingtip · third segment
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.
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. Cited · wp-buffalo-wing
How it is done Tradition
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.
The particulars
| part of speech | noun |
|---|---|
| region | The United States |
| confidence | high · updated 2026-09-16 |
Who it runs with
Who talks about it
Where we got it
Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.