Methods for processing poultry food products are provided, more particularly methods for processing poultry thighs to produce wing-like poultry parts. The poultry parts comprise a skin-on bone-in thigh portion and/or a skin-on boneless thigh portion. The food products approximate the texture and eating experience of traditional poultry wings with the enhanced flavor and juiciness of dark meat. Also provided are food product packages comprising the skin-on thigh portions.
