Separate the drummie and the wing section. The drummies will cook separately, refrigerate them.
With a hand on top of the wing, slide the knife in against the bone, under the skin, and slice away from you, turning the wing over as you get to each edge. There is a tendon to cut. Peel the skin up to the joint.
|Deboning a Chicken Wing|
What you are left with is a conical shape to hold stuffing - a wing ice cream cone, for lack of a better description. On to the recipe!