Flip the wing over so that you can easily see the joints. Identify the wing tip.
Stretch out the chicken on a cutting board, now flip the wing over, so the inside portion of the wing faces up.
The first cut that you’ll make will be the high ridge or the joint between the wing tip and the wingette.
Cut and then set the tip to the side. You can use the tips for stock. Put them all into a zip top bag and pop them in the freezer until you’re ready to use them.