See the pictorial "Breaking Down a Chicken" to learn how to remove the chicken breast with the wing attached.

Hold the wing tip out next to the chicken breast. Place the blade of a knife onto the joint between the wing tip and the wing drumette.

Make a shallow incision to expose the wing joint.

Hold the drumette in one hand and the wing tip in the other. Snap the wing tip backward.

Pull the wing tip downward to expose the attached bone.

All of the wing meat will pull in one piece down the bone.

Cut around the wing bone to remove the drumette meat, wing tip and skin.

Scrape the bone with the point of your knife. This cleaning step is called "frenching" the bone.

The frenched wing bone adds appeal to the presentation of a finished dish.