Instructions

1. Defrost the chicken wings if frozen. Place them in the refrigerator 24 hours before you plan on cutting the drumettes. If your microwave has a defrost setting, you can use it to speed up the thawing.

2. Extend the chicken wing by pulling on both ends. There are three sections to the wing. There is a bony protuberance on the wing at the point the farthest away from the shoulder, a section which has two small bones horizontal to each other and a section with a larger single bone that would have been attached to the shoulder.

3. Place the extended chicken wing on a cutting board. Feel the joint between each section with your fingers. Place the knife at the joint and press down to sever the joint. There will be three pieces. Save the bony part at the end to make chickens stock or discard it.

4. Hold the middle section at the narrow end -- the end that attached to the bony part-- with the fingers of your nondominant hand. Hold the narrow end up so the larger end is against the cutting board. Slide the knife down the bone to push the skin and flesh towards the wider end to shape it into a drumette shape.