Grab your wings! If have whole wings, break them down following these instructions: Using a sharp chef’s knife, slice through the joint between the tip and the wing. If you make sure you’re cutting through the joint and not the bone, the knife will slide through pretty easily. Place the tips in sealed bag or container in the freezer for bone broth
. Next, use the tip of your knife to cut between the wing and the drumette until the joint is exposed. Again, cut through the joint (not the bone) to split these two sections apart. If you hit the bone, re-position your knife. Repeat until done.