Jim Davis, a native of West Virginia, has had two successful professional careers, one traveling the world building hospitals in seven countries and another as a Mortgage Broker in the Gaithersburg Area.
Jim is a graduate of the part-time Professional Program of L’Academie de Cuisine in Gaithersburg and has been a teaching assistant at the Bethesda location of L’Academie for more than 8 years and has assisted both local and world-renowned chefs in more than 500 classes. He has been teaching more than forty cooking classes in all disciplines each year for the last 8 years for the Montgomery County Recreation Department and also is an instructor at Bryan’s Kitchen, a Cooking Studio in the Kentlands section of Gaithersburg, MD, owned by his son, Bryan Davis.
Jim also has a strong interest in wine and has studied wines with leading wine educators. He teaches a monthly wine and food pairing class for the Montgomery County Recreation Department and teaches private wine and food pairing parties and classes in the clients home or at Bryan’s Kitchen. Jim is a member of the Society of Wine Educators.
Jim was named “Chef of the Year,” 2005-2006, in July 2005 at the Annual Summit of the American Personal Chef Association in New Orleans, LA. Jim is also the Eastern Regional Director of the APCA.
Jim and Sandra have been married for 48 years, have four married children and six grandchildren.
How To Cut Chicken Wings
Jim Davis for Harris Teeter shows us how to separate the wings from a chicken.
This expert: 3,342,803 views
Jim Davis: Hi! I am Chef Jim Davis for Harris Teeter. Today I am going to show you how to separate the wings from a chicken. So you can fix those good Buffalo wings yourself. Little bit of chicken anatomy, the back where the wings are attached, the breast, legs and thighs. We are going to remove the wings. First we are going to turn the bird over on his back. We are going to pick up our boning knife. We are going to cut right down through the skin. So we get down to that little joint there where it hooks to the back and cut right through there. Sometimes it's easier said than done just like that. There is that wing. On this side we are going to do the same thing. Pick it up cut down on through here till we see that joint and just cut the point right off. Then the next thing we do is we remove the wing tip. There is no meat on this so there is no need to keep it on there waist time in messing with it. Just cut that off.
Now we've cut the wing tip off. Now let's separate this into a little tender line bone. We have two parts of wings that we are going to fix. Just go right through that little web skin there down to the skin, to the joint. Cut the joint apart. And now we have our wings ready for Buffalo wings. Up next how to remove boneless, skinless breast from chicken.