I agree with Jim. I keep all the wing tips, the back portions, bones I remove from the breast portions and freeze them in a ziplock bag. When I get enough I make stock, or chicken noodle soup.

Annie

That works - thanks! I have no other left over pieces - as I never buy whole chickens any more - only breasts and wings.

If you like crunchy stuff:
Toss in a little olive oil; season with pepper, garlic salt and bake in 350 degree oven until golden brown and crispy.
Dip in Ranch Dressing or BBQ sauce.
Cheap, simple "snack attack" fix.
Cream

I generally save them for the next time I make stock. They have quite a bit of cartilage and the bones are thin, so a good sized bag of them adds richness to a pot of stock, particularly if it's one of my chicken bone stocks made from the carcasses of roasted chickens instead of one made from fresh chicken pieces.

Cream please - ooooooooo la la- now you are speaking my language - that is exactly the kind of answer I was seeking!!!!! I was hoping for something "different" - even though the stock ideas are good and reasonable, for this retired single woman the snack idea works best ......

THANK you!!!!!

I have to tell you how MUCH I enjoyed my "wing tips" today. Taking inspiration from Cream-please, I mixed up olive oil, fajita seasoning (a little) and some garlic parmesan in a plastic bag and added the wing tips. About 30 minutes at 350 degrees and I had a yummy treat .......oh yeah, I used the ranch dressing. I will no longer fuss about those little things, knowing that I have a way to fix them that I enjoy. Remember - I am a solo act, here! LOL

Hi guys!!
Try this for something a little oriental. I believe it's a crying shame to waste such a great part of the chook.

24 chicken wing tips
4 tablespoons honey
peanut oil
2 coriander root bunches (I just use the base of the bunch with about 4cm of stem and tied together with twine)
ginger root 4cm sliced thick
4 star anise
1 litre water.

Mix tips in honey and deep fry until golden brown.
Remove from oil and drain on paper towel.
Boil water with coriander roots, star anise and ginger
and throw in the tips.
Simmer for 30 minutes and remove the tips.
Cook tips in a moderate oven for 40 minutes until crisp.

This will be a hit at your next nibbly session!!!
Cheers

While it's perfectly fine to use wing tips for stock, try roasting them in rendered butter (ghee) for the ultimate crunchy snack. Lots of connective tissue make them a great source of collagen. LCHF friendly.

Pat dry your wing tips with a paper towel and season generously with salt, paprika, dried garlic and freshly ground black pepper. Let them stand for half an hour.

Preheat your oven to 190° C (380° F). Melt a couple of spoonful of rendered butter in a baking tray, add the wing tips and mix them well with the fat. You should keep then in a single layer.

Bake for 15 minutes, then remove from the oven and stir. Return to the oven and bake for another 10

minutes. After that, you can take them out, or, for extra crispinness, put under top grill of your oven for another couple of minutes.

Remove from the tray using a slotted spoon, put in a large bowl and serve with a dipping sauce of your choice (dairy-based sauces are great for this). Or, you can mix them with your favourite hot sauce. Enjoy!