The present invention is directed toward a method of making a food product from the mid-joint wing portion of a three joint bird wing. After the wing tip and drumette are removed from the mid-joint wing portion, the mid-joint wing portion is cooked. The cooking of the mid-joint wing section reduces the degree of force needed to remove the flesh from the bones as well as causing the meat surrounding the ulna and radius bones to shrink, such that end portions of the two bones are exposed, thereby further facilitating their removal. The food product that results from this process is a cooked, boneless mid-joint wing portion. The process is taught as a progression of steps which may be performed manually or as an automated process.
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