When it comes to taking the bones out of a crispy fried or smoked wing, you want to focus your attention on the more delicious flats. Sometimes called the wingette, flats have two small bones that sit parallel to each other and run down the length of the wing (via The Kitchn). Once you remove those two bones, you're basically left with a perfect nugget of chicken wing that you can choose to eat with your fingers or with utensils — and you won't miss out on any of the meat or skin (via FoodBeast).
First, find the wider end of the flat. This end has a piece of cartilage attached to the bones. Tear off the cartilage and discard it (via Reader's Digest). The bones should be loose now. At this point, all you have to do is hold the opposite end of the wing firmly (the side that didn't have the cartilage piece) and wiggle the bones until you can pull them out cleanly (via FoodBeast). The smaller bone is harder to get a grip on, but it should pull out a bit easier than the larger bone. And now you've got a completely edible boneless wing (via Reader's Digest)! As with anything, practice makes perfect so don't get discouraged if your first few don't go as smoothly as you'd like. You can practice at home before dazzling your friends with your new de-boning skills.
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