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Begin by removing the smallest of the three segments, the wing tip. Look for the knuckle; ideally, that's the best spot to disengage the tip from the rest of the wing. Save the small, meatless tips for another use. They're great for adding flavor to homemade chicken stock.

Read More Knife SkillsMake Your OwnCooking TipsWingsCooking BasicsKitchen BasicsSuper Bowl 2012Cooking How-To
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