Rinse and pat the chicken wings dry
Place the wing on a cutting board
Locate the joints between the drumette, flat, and tip
Bend the wing to expose the first joint
Cut through the joint to separate the drumette from the flat
Bend the flat to expose the second joint
Cut through the joint to separate the flat from the tip
Discard the wing tip or save it for stock
Repeat with the remaining wings
Trim any loose skin or cartilage if needed