Ok I'm tired of explaining how to eat a buffalo wing the RIGHT way at restaurants so here it goes:
If you are not ready to read a description of bones, joints, and dismantling the wing of a chicken, just skip this article and move on. I don't want to offend anyone by describing the pieces and comparing them to the parts of a human arm, but that is the easiest simile to make.
First, let's talk about what is on the plate in front of you.
There are these things
and these things.
The first is referred to as the "drumstick" or "little leg thingy" to amateurs. In reality, it is actually the first part of the three piece chicken wing. The fat end is connected to the chicken as it's "shoulder". This piece is what you would consider your bicep and quadricep of your upper arm. The thinner end, or elbow is connected to the next piece, the "wing". This second pice is what you would think of as your forearm. It has two bones (radius and ulna for us human types) that then connect to the third and final piece of the wing. This third piece is commonly used for chicken stock and you won't see it on your plate at a hooters.
When eating chicken wings, a lot of people will go for the first section or "drumstick" because there is absolutely no thought process necessary to eat it. You grab, you may dunk it in blue cheese, then you consume. I, personally, prefer the "wing" portion of the plate because there is more meat, less bone, and you look like you know what you're doing.
So, step one to consuming the "wing".
Firmly grasp the piece and push your finger in between the two bones. You are separating smaller bone from the larger so that you can easily eat the meat. The bones connect at either end of the "wing" but on one of the ends, the connection is weak and can easily be broken.
Break this connection. you can then lift the smaller bone away from the larger one and disconnect the other "joint" at the opposite end of the piece. You now have two separate pieces. Eat the meat off the smaller one. Set aside the small bone after you've eaten the meat off of it, and prepare for..
What you have left in front of you is the larger of the two bones with all the meat still intact. Using your forefinger and thumb to disconnect the meat from the "lose connection" end that we talked about in step one. All the meat is now only connected to one end.
Finally, step four.
With one bite, you can eat all of the remaining meat. For those of you smaller mouthed people, take your time eating it.
Well now you know how to tackle the real chicken wing. Impress your friends.