• To begin, wash your hands with hot soapy water. I like to use disposable non-latex gloves when working with raw meat to help not have cross-contamination of the work surfaces in the kitchen.
• Place the chicken wings in a colander and rinse them well with cold water. Drain.
  3 pounds chicken wings
• Pat the wings dry with a paper towel and place time on a baking tray, pie pan, or other flat containers.
  
• Take one wing, and lay it on your designated meat-cutting board with the skin side down. Stretch out the wing. This will help you see the three joints that separate the drummette, wingette, and wing tip. Using your fingers, feel for each joint on the wing.
  
• Using your newly sharpened chef knife, carefully place the knife just beside the slightly raised joint next to the wing tip and parallel to the length of the wing. Push down with the knife carefully, holding the end of the wing in your other hand. Discard the wing tip.
  
• Next, feel for the joint between the drummette and wingette. Place the knife next to the joint, pushing it down so the wing separates into two pieces.
  

Remove Pin Feathers

• Remove the pin feathers by using a pair of pliers or tweezers, grasp the base of each pin feather and pull it out in the direction it grows. Be careful not to tear the skin or damage the meat.
  
•  Once all the pin feathers are removed, wash the chicken thoroughly in cold water to remove any loose feathers and debris.

Remove Extra Skin and Fat

• Locate any areas of excess skin or fat on the chicken wings.
  
• Use a sharp chef's knife or kitchen shears carefully trim away any excess skin or fat, taking care not to remove too much of the meat.
• For the drumettes, you can also pull the skin and fat down towards the end of the drumette, leaving a small handle of skin and meat for easy handling.