The debate that never dies
If you have ever ordered a plate of wings at a sports bar, you already know the tension. Someone at the table calls dibs on all the flats. Someone else makes a grab for the drums. And if the plate arrives with an uneven split, there is going to be a problem.
Growing up two hours east of Buffalo, NY, chicken wings were not just food. They were a ritual. I have eaten more wings than I can count, smoked thousands of them in my backyard, and I have a very clear opinion on the drums vs flats debate. But before I share that opinion, here is everything you need to know about what actually makes these two cuts different.
What is the difference between a drum and a flat?
A whole chicken wing is made up of three sections: the drumette (drum), the wingette (flat), and the wingtip. When you see a package labeled party wings at the grocery store, someone has already done the work of separating them and removing the tips for you.
The drum (drumette)
The drum is the section of the wing closest to the bird’s body. It has one thick center bone, a meaty end at the top, and a convenient bone handle at the other end. Because of that shape, it looks almost exactly like a miniature chicken drumstick, which is exactly how it got its name.
The drum is the meatier of the two cuts. It has more total chicken per piece, with most of that meat concentrated at the top. The tradeoff is that there is also more cartilage near the joint end.
The flat (wingette)
The flat sits in the middle of the wing between the drum and the tip. It gets its name from its shape: two thin bones running parallel to each other, completely encased in skin and meat. That skin-to-meat ratio is what flat loyalists will never shut up about, and honestly, they have a point.
Flats have less total meat than drums, but the meat is easier to pull off the bones cleanly. And because the entire flat is wrapped in skin, you get maximum crispiness when cooked right.
Drums vs flats: how they actually compare
Meat content
Drums win here. More meat per piece, simple as that. If you are feeding a crowd and want people to feel satisfied, drums give you more chicken per dollar. If you order a pound of wings, you are getting more actual food from a pound of drums than a pound of flats.
Skin and crispiness
Flats win here, and it is not particularly close. Because the entire flat is wrapped in skin from both sides, you get a higher skin-to-meat ratio. When you smoke or fry them correctly, that skin gets paper thin and incredibly crispy. Drums have skin too, but the meat is thicker underneath so the ratio is lower and the texture is a little different.
If crispy skin is the most important thing to you in a chicken wing, order flats.
Sauce coverage
Flats again. The flat shape creates more surface area relative to its size, which means sauce gets into every corner. When you toss flats in buffalo sauce or a dry rub, the coating is more even and more intense in every bite. Drums hold sauce well too, but you get less sauce contact per bite because of the thicker meat.
Ease of eating
Drums win here. That single bone handle makes them the easiest chicken wing to eat, especially while watching a game. You grip the bone, bite off the meat, done. Flats have two bones running through them and require a bit more work. Some people have a technique for pulling both bones out at once and eating the whole flat in one piece, which is enormously satisfying when it works.
Smoking and grilling performance
This is where things get interesting for BBQ purposes. Flats cook faster because they are thinner. If you are smoking wings, flats will reach your target temperature a few minutes before drums on the same rack. This is worth keeping in mind if you are cooking a mixed batch because you may want to pull your flats a touch earlier.
On the flip side, drums are more forgiving. That thicker meat holds up better to slightly longer cook times. If you get distracted and leave your wings on a few extra minutes, drums are less likely to dry out.
So which is actually better?
Honestly? It depends on what you are optimizing for.
If you want maximum meat and easy eating: go drums. They are more beginner-friendly, easier to handle, and give you more chicken per piece. Kids especially tend to prefer them for this reason.
If you want maximum crispiness and sauce flavor: go flats. The skin-to-meat ratio and sauce surface area make flats the superior eating experience when they are cooked right. Most serious wing people will tell you flats are the move.
My personal take after years of smoking wings: I prefer flats. The crispy skin on a properly smoked flat is genuinely unmatched. But I always order a mix because the drums give the plate some variety and the eating experience is different enough to be worth it.
How to separate drums and flats yourself
If you buy whole wings, here is how to break them down:
- Lay the whole wing flat on your cutting board
- Find the joint between the drum and the flat by bending the wing and feeling where it flexes
- Use a sharp chef’s knife or kitchen shears to cut straight through that joint
- Find the joint between the flat and the wingtip and do the same thing
- Save wingtips for making chicken stock if you do not want to discard them
Kitchen shears make this even easier and are worth having in your kitchen anyway for breaking down chicken.
Tips for smoking drums and flats
Whether you prefer drums or flats, the process for getting great smoked wings is the same:
- Dry your wings thoroughly before cooking. Pat them dry with paper towels and ideally let them sit uncovered in the fridge for a few hours. Moisture is the enemy of crispy skin.
- Use a two-stage cook. Start low at around 200 to 225 degrees Fahrenheit to get smoke penetration, then crank the heat to 400 to 450 degrees Fahrenheit to crisp the skin.
- Pull flats a few minutes before drums if cooking a mixed batch. Flats are thinner and reach temperature faster.
- Target an internal temperature of 175 to 195 degrees Fahrenheit. Wings have a lot of connective tissue and do better cooked slightly higher than the food safety minimum of 165 degrees Fahrenheit.
- Sauce at the end if you are using a wet sauce. Toss the wings after they come off the smoker so the sauce does not burn. Try our hot wing sauce for a great finishing option.
Frequently asked questions
Are drums or flats more popular? Surveys show that drums are slightly more popular with the general public, but among dedicated wing enthusiasts and BBQ people, flats tend to be preferred. Drums are easier to eat, which gives them broader appeal.
Why do flats sometimes cost more?
Because wing fans know flats are premium. When you order flats only at a restaurant, you are paying extra for the selection. The same applies at some grocery stores.
Are drums or flats better for smoking?
Both smoke well. Flats get crispier skin. Drums are more forgiving if you push the cook a little longer. For the best of both, smoke a mixed batch and pull the flats a few minutes early. Check out our guide on the best wood for smoking chicken to get the most out of your cook.
What do I do with wingtips?
Most people discard them since there is almost no meat on them. If you make homemade stock, save them in a bag in the freezer. They add good collagen to chicken stock.