- 2 lbs. whole chicken wings
- Flip the wing over so that you can easily see the joints. Identify the wing tip. Cut it cleanly with one cut right through the joint. Set the tips aside to make stock. These are not useful as wings.
- Place the knife at the high ridge on the joint between the flapper and the drumette. Push your knife through. If you have a lot of resistance, wiggle the knife just a bit and when you feel less resistance push the knife down.
- You should have a clean cut. Now you have pieces that are ready for your favorite recipe.