Wings is better to choose large and, ideally, to avoid waste, flexible (we are rare). The long process (when I get the hang of it, it turns quite easily and quickly) is the cutting of the wings. Wing break joints. Cut the wing at the joints into three parts. Trimmed the narrow ends of the wings from the meat and cartilages, cutting them with a knife. From the middle of the wing remove the small bone and the meat separated from the bones until not stripped joint. This is similar to what we contractible meat stocking with bones. Similarly clean and another piece of the wing. Sometimes large wings just yet, then I take the little wings, and the meat separated from the bones from part of the wing with two bones, remove these bones and pull the meat the biggest part of the wing.

Here is the result of our efforts. Sent in the cold and get on with the marinade.

This time I did the garlic. Favorite spices for chicken (I have black pepper and hot red, turmeric, dried Basil, marjoram, ginger, and thyme) mixed with salt and vegetable oil. Stir and add the cream. You can make honey soy marinade, honey mustard, you can just salt and pepper. This is matter of taste of those who will eat these wings.

Marinade for our billet in two hours. We will continue these wings bake. Sometimes, I before baking stuffed wings fried with onions mushrooms. Form for baking grease lightly (!) vegetable oil and spread the wings, removing excess marinade, so they do not burn in the oven. Bake in preheated oven for 25-30 minutes.