Step 1

Pat the chicken wings dry if they're slippery at all.

Step 2

Place the chicken wing skin-side down (stretched out) on your cutting board so you can see the various joints in the wing - they look like a bump/ball. You should also be able to feel the ridge between them with your fingers (wear gloves if preferred).

Step 3

To separate the tip, locate the ridge between the tip and wingette, place the knife along the ridge, and cut to separate the two pieces.Make sure to place the knife over the cartilage (the ridge), not the bone. That way, there should be little resistance when cutting chicken wings. If there is some, give the knife a wiggle to find where there's less resistance, keeping a grip on the wing.

Step 4

To separate the drumette from the wingette, find the ridge between the drumette and wingette part of the wing and place your knife alongside that, running parallel to the shape of the drumette. Then, use your knife to cut through it with little resistance.You can use the chicken portions immediately or save them for later.

Step 5

Once cut, place the sectioned chicken wings into a large Ziplock or airtight container and store them back in the fridge. Refer to the original packaging for their use-by date.Once cooked, it's best to store the chicken for 3-4 days in an airtight container in the fridge.