Place the chicken wing on a clean cutting board
Find the two joints: the tip joint and the middle joint
Hold the wing steady with one hand
Use a sharp knife or kitchen shears
Cut through the joint between the wing tip and the flat
Cut through the joint between the flat and the drumette
Separate the pieces completely
Discard the wing tip or save it for stock
Trim any loose skin or cartilage if needed
Wash hands, knife, and cutting board after handling raw chicken