The picture shows the legs cut into pieces.

The next step is to remove the skin from the thigh. This is easy as the skin is only held on by some connective tissue. The picture shows the thigh next to the skin that was removed. Remove the skin from the other thigh. Discard the skin.

This is a picture of the thighs with the skin removed. Now is a good time to introduce a procedure called "beautification". Beautification is the process of cleaning and trimming the meat to make it more attractive. Beautification involves removing slime, fat, and trimming rough edges. The process applies to all meats.

One technique used in beautification is shown here. The knife is used to gently scrape the surface of the meat down to the board. When you reach the board press down to cut the scrapings from the meat. Continue scraping the board to push the cuttings away from where you are working.

The next step is to remove the thighbone. Place the thigh bone side up and slice the meat off of each side of the bone. Work you way around and under the bone, pulling up on it as you work. Continue until the bone is free of the thigh.

The thighbone has been removed. The picture shows the remains of both the hip and knee joints still attached to the thigh meat. Remove both by simply cutting them off.

Here is the deboned thigh with the pieces that were removed. Now debone the other thigh using the same procedure. The joints and thighbone can be discarded or saved for stock.

Here is what you have to this point.

The next step is to remove the wing tip. Place the wing as shown with the thinner skin facing up. Place the knife as shown and wiggle it to feel for the groove in the bone joint. Press down to cut off the wing tip.

Here is the tip removed with a view of the joint that was cut.

The next step is to separate the upper and lower wing pieces. Place the wing as shown and cut down through the wing skin until you reach the joint. Feel for the groove and cut the wing completely through.

Here is a picture of the three resulting pieces. Now cut up the other wing using the same procedure. The tips can be discarded or saved for stock.

Here is what you have to this point. Shown are two boneless skinless breasts, two tenderloins with tendons removed, two boneless skinless thighs, two legs, and four "buffalo" style wings. Each piece has had some minimal beautification preformed to it.

Pull the freed meat from the smaller end into a ball at the larger end. The easiest way to do this is hold the wing by the smaller end between your thumb and forefinger. Place the wing vertically on the board with the larger joint touching the board. Now press down, scraping the meat down the bone with your fingers.

Here is the end result. Since cocktail wings go for $1.50 each, beautification is important. Clean the exposed joint and bone well. Now prepare the other upper wing piece using the same procedure.

Here are both upper wing pieces prepared as cocktail wings.

The next step is to prepare the lower (two bone) wing pieces into cocktail wings.

Separate the two wing bones by cutting the cartilage that connects them at each end of the wing. Work the smaller bone back and forth in the meat to free it and pull it out. Finish the cocktail wing by following the same procedure for the upper wing.

Here is the finished cocktail wing and the smaller bone that was removed. Now prepare the other lower wing. The removed bones can be discarded or saved for stock.

We are now finished with our little endeavor. Shown are two boneless skinless breasts, two tenderloins with tendons removed, two boneless skinless thighs, two legs, and four "cocktail" style wings.