Remove the wings from their packaging and thoroughly dry them with paper towels.
Place a wing on your cutting board, skin side down. Use your fingers to feel for two distinct joints: one between the drumette and the flat and another between the flat and the wing tip.
Hold the wing steady and position your knife at the joint between the drumette and the flat. Apply firm pressure to cut through the joint, separating the drumette.
Find the joint between the flat and the wing tip. Cut through this joint to separate the wing tip from the flat.
Place drumettes and flats in separate bowls. You can either discard the wing tips or save them for making stock later.
1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for raw chicken wings. It does not include the nutrition for prepped and cooked wings. 2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.