Wash your hands and clean the cutting area
Pat the chicken wings dry
Place the wing on a stable cutting board
Locate the joints between the drumette, flat, and tip
Bend the wing at the joint to find the natural separation point
Cut through the joint with a sharp knife
Separate the drumette from the flat
Cut off the wing tip at the joint
Repeat for each wing
Discard or save the wing tips as desired
Clean and sanitize all tools and surfaces after cutting