[Colbyt]

Google has failed me with no conclusive answer. The ultimate question is how much waste is in the wing tip if you just trash them. If I buy 40 pounds of fresh whole wings I can get them for for $1.25 per pound. 10 pounds at Sams of drums and flappers is 2.50. I really don't like the ice glazed ones from Sams.

Here's what I've found.

How Many Wings In A Pound?
For buffalo wings (drummette and wing flat separated) 10-12 pieces are in a pound.
For whole wings (drum, wing, and wing tip intact) 4-5 pieces are in a pound.
Source: How Many Wings In a Pound? (A Chef's Guide) /

My interpretation of that:
10-12 drums & flapper only per pound
4-5 as whole wing (yield 8 drums & flapper) per pound

And then there is this:.

So I just weighed 14 wingtips I had saved in the freezer for stock. It was from one of those larger supermarket packages about 3.5 lbs or so. 14 wingtips = 0.321 lbs (146g)
source: https://www.reddit.com/r/AskCulinary/comments/lnq7w3 .

We don't know the actual weight of the package of wings he had but it looks like he is saying a 10% loss. I would think it would be higher. Have you ever confirmed the loss.

 

[Shane R]

I think 10-12% is probably about right. Of course, another factor is what size of chicken the wings came off of. The packages that are preseparated are always from fryers but sometimes the whole wings are noticeably larger, probably from a roaster.

I agree the IQF wings are horrible. People wonder why that stuff doesn't cook well and it's because it's almost always enhanced (ie. injected or brined with some sort of liquid solution).

 

[LeonardoDaBenz]

Don't toss the tips. Unless they are "previously frozen", save them in a freezer bag to make chicken broth. Use that broth in risotto, etc instead of bovril, whatever other "bottled"or "cubed" stuff that is too salty anyways.

 

[Colbyt]

Don't toss the tips. Unless they are "previously frozen", save them in a freezer bag to make chicken broth. Use that broth in risotto, etc instead of bovril, whatever other "bottled"or "cubed" stuff that is too salty anyways.

That is good advice for a serious cook. I don't buy broth and I don't use the cubes. I keep beef and chicken jarred soup base from Sam's in the fridge and make it up as I need it.

 

[Roll_Bones]

Don't toss the tips. Unless they are "previously frozen", save them in a freezer bag to make chicken broth. Use that broth in risotto, etc instead of bovril, whatever other "bottled"or "cubed" stuff that is too salty anyways.

I do the same with shrimp shells. I put them in a freezer bag and when I have enough I make a shrimp/seafood stock.

That is good advice for a serious cook. I don't buy broth and I don't use the cubes. I keep beef and chicken jarred soup base from Sam's in the fridge and make it up as I need it.

I keep chicken, beef and vegetable base. I buy boxed chicken and vegetable stock. And I make stock when I feel like it.
I have found chicken, beef and or vegetable base really kicks up any soup.
I rarely use water for anything. I even use beer a lot.

 

[Colbyt]

Updating with info for those who may find this thread. This may well be more info than most of you want. It's winter and nothing to do!

This turned out to be a non issue, just unfamiliar wording or the product sheet. There was one errant tip in the box of drums & flappers which were cut.
These were not grocery store wings. The are some of the largest drums I have ever seen.

What facts I can add:
There were about 12 flappers per pound.
There were about 6.25 drums to the pound (a generous hunk of white meat attached to each).
The one errant tip weighed 26g or 7/8 ounce.

Inferring from the info above:
2 flappers = one drum.
12 F / 6D
pair up 6D + 6F leaves 6F
6F -use 4 to = 2D + 2F
Total = 8 complete wing + 7 ounces ( 8 x 7/8) of waste in 39 ounces of whole chicken wings.

That makes the waste factor when the tips are attached closer to 18% (32 / 39 = .8205)