Alright, we are going to start with the wings because they are the hardest to deal with. You can just cut these guys off and leave them a 3 jointed wings, but we'll cut them into the drummie, flat and tip.



Flip it over so the back is up and the breast side is down. It's easier to get the wings off this way.



Feel and you can get your finger of the joint of the wing. That's the whole idea of doing it this way. Let the chicken show you where to cut. Feel the joint cut between the two bones and you'll be cutting through the soft cartilage or if your lucky, you miss it all, cut tendon and ligaments for a clean separation. When you are through the joint, just slice through the muscle and skin and it's off!



You can leave it like this but I'll show you how to cut it more.



Cutting the tip off is the hardest part. This is where those chicken scissors will come in handy. The bones are soft enough to just cut right through the joint. Again, feel for the joint and try to cut there.



Cutting the drummie and flat part is easier. Fold it up and you can feel the joint on top. Slice through it a bit, then put your knife in the place under where it bends and cut up. Your knife will usually go through the joint, less resistance.



Now you have 2 tips (trash), 2 flats, and 2 drummies.



When you accumulate enough, here is my Favorite Wing Recipe! No frying but they are crispy and very tasty! I used the Tequila Lime Marinade on mine!

