The Great Debate: Flats vs. Drums

Every wing nation has its eternal debates: dry rub vs. sauced, mild vs. melt-your-face, ranch vs. blue cheese. But nothing divides a table faster—or sparks more passionate mid-bite arguments—than the question of flats versus drums. Which cut truly carries the crown?

We’ve run the numbers, crunched the bones, and stained plenty of napkins along the way. And while we respect every member of wing nation—drum loyalists included—we at The Wing Standard stand firmly, happily, unapologetically in Team Flats.

Anatomy of an Argument

Let’s be clear: this isn’t about hunches or hot takes. Flats earn their title by design.

• Two bones, one mission: A flat holds its meat in a delicate strip between twin bones. That thin, even layer of chicken is wrapped head-to-toe in skin. Skin means crisp. Crisp means flavor. When a flat hits hot oil, oven heat, or grill flame, it transforms into a perfect skin-to-meat ratio.

• Sauce magnets: Flats are engineered for cling. Buffalo, garlic parm, mango habanero—doesn’t matter. The coating drapes evenly, seeps into every crevice, and gives you a full-flavor hit on bite one.

• Efficiency of the experienced: To the uninitiated, flats can look fiddly. To the initiated? They’re a one-bite clean sweep. A quick twist, a practiced pull, and you’re left with nothing but polished bones. Flats reward those willing to learn the craft.

  
  

Drums Deserve Their Respect

We’ll give drums their flowers: they’re meaty, straightforward, and the “handle” makes for easy dunking. They’re the wing you can hold in one hand while raising a pint in the other. We get it.

But here’s the thing—we don’t struggle to dunk a flat. We don’t miss blue cheese, and we certainly don’t miss ranch if that’s what the moment calls for. A proper puddle, a quick angle, and the flat delivers. The whole “drums dunk better” argument? It’s a logistical point, not a flavor one.

And at the end of the day, wings are food, not furniture assembly instructions. We’re here for taste, not ease of grip.

The Crisp That Matters

Here’s the secret weapon of the flat: skin surface area. A drum might give you more sheer mass of meat, but more meat often means more chew, less crunch, and less sauce per ounce. Flats, by contrast, are little canvases of crisp. Every bite carries skin, sauce, seasoning, and just the right tug of meat.

That combination—the salty pop of charred skin, the snap of crisp, the tang of Buffalo sauce clinging for dear life—is the magic that made wings a national obsession in the first place. Drums can’t quite replicate it.

On the Subject of “All Flats”

Now, let’s address the elephant on the menu: the all-flats upcharge. We’ve seen it, we understand it, and we respect it. One bird, one flat, one drum—simple math makes flats a scarcer commodity. Operators need to balance supply, and charging for preference keeps the kitchen humming.

But as much as we love flats, here’s our stance: we’re not paying extra. We’re wing fans, not wing elitists. Give us a plate, give us the mix, and we’re happy. Because even if flats carry the crown, a drum in the pile isn’t an insult—it’s still part of the nation we love.

Final Bite

So here’s our verdict: flats are the superior wing. Crispier, saucier, more balanced, and more rewarding bite-for-bite. But our love of wings isn’t conditional. Whether your basket comes balanced, tilted, or tossed, we’re grateful to be at the table.

Because at the end of the day, the real winner isn’t flat or drum—it’s the community that keeps arguing, keeps sharing, and keeps showing up for another round. And that, friends, is what keeps wing nation alive.