1) Chill your wings down a bit so that they are easier to cut and work with

2) Near the end where all the meat is (shoulder joint), carve around the wing through the meat to the bone. Now with the blade perpendicular to the bone(BE CAREFUL!!!), start to scrap the meat toward the shoulder joint to make a ball of chicken meat.

3) Optional, chop off the end wing joint. I used my cleaver for a clean cut.

4) I chose to roast these at 500 degrees for about 35 minutes. Always take an internal temp reading to be safe (165 degrees USDA recommended). I always shoot for 180 degrees with wings as they have connective tissues/tendons etc.

5) Glaze (your choice) at the end in a turned off oven. Add more glaze as you see fit.