Wash your hands and clean the work surface
Rinse the wings if desired, then pat them completely dry with paper towels
Inspect the wings for any remaining feathers or debris and remove them
Separate whole wings at the joints into drumette, flat, and tip if needed
Trim off the wing tips if you do not want to cook them
Remove any excess skin or loose fat
Season the wings with salt, pepper, and any desired spices or marinade
Let the wings rest briefly after seasoning if using a dry rub or marinade
Arrange the wings in a single layer before cooking
Discard any raw chicken juices and wash utensils, cutting boards, and hands thoroughly