Serious Eats - seriouseats.com

Hmm...I usually don't have a problem just using my finger and poking out that meat that gets stuck between the two bones.

However, after watching this and reading the comments, I think I may go with pulling the small bone out then proceeding with the eating with the big bone still in.

I'm from Nanaimo & I remember my Nana teaching me how to make Nanaimo Bars wayyy back when I was a tyke. It's a rare day when I make these, they're just too sweet for me but a nice reminder of home.

This version just cracks me up. I never even tasted candy corn until I moved to the US a few years ago. Yuck!

I have my own technique. I push the middle section of meat up and bite it out, then rip the wing at one end to unfold it with the "hinge" at one end. Then eat the meat off of each bone. No cartilage consumption (blech) and I get all the meat off the bone.

@mepolo: "there are binders with a clear sleeve on the front where you could slip a picture in the front to decorate it..." Yep, exactly. The binder has a clear sleeve on each side that you can slide stuff into, plus it's wipe-able. Any office supply store has them. In fact, this little thread made me go thru my binder again this weekend & tidy it up, so thanks! :)

I've eaten wings like this for years. I usually just pinch the cartilage to separate it from the bones and use it as a handle to dip in blue cheese or hotsauce, then just bite the meat off and toss the cartilage bits. Quicker than eating other ways and much easier to dip. Sometimes the big bone doesn't always come out, so its almost like a drumette at that point.

I've do that for the little bone (yank it out). Not sure why you need to take the big bone out (Since he doesn't go to the trouble of de-boning the drummette portion of the wing).

Cool video, but I'm not eating the cartilage.

This is exactly the way I've always eaten wings. De-boning a chicken wing is no less ridiculous than cutting your steak into bite-sized pieces to make it easier to eat. It peeves me to no end when out eating wings, to see my friends be so wasteful with their finicky ways of eating things, and I am not shy about calling them out on it. If the wings are cooked perfectly, the bones come apart and out very easily. And if you're concerned with clean hands, should you really be eating wings in the first place?

I bookmark anything interesting I see online. I used to write all mine down on recipe cards and kept them in one of those little tin recipe boxes, but then I recently started a blog so that they're stored somewhere and so that I can share what I'm making with friends.

I use binders as well..with dividers for different categories. Expanding on Meg's idea...there are binders with a clear sleeve on the front where you could slip a picture in the front to decorate it...they are available at office supply stores. You could also decorate it yourself ala scrapbook style. I don't know of any cool ready made binders like that..but I'm sure a web search would turn something up!
I'm like you though...I have a good size stack of recipes to go through, organize & purge as necessary!

If you are on a Mac, there is a program called YUM which is really good. I've been using it for years to organize my own recipes. I have yet to find an application that has as many useful features without cumbersome bells and whistles.

As for all those magazine tear sheets & clippings....I recently scanned them all and saved them as PDF's so I could retain the original photos, comments, etc....it was a project I had been putting off, but finally just bit the bullet and just did it.

I don't understand the concept of keeping that many recipes. I probably have 6 or 7 recipes that I ever look at with any regularity, they are for things that I found to be flawless and didn't want to futz with. Having hundreds of recipes sounds crazy to me, unless they are in the form of cookbooks. Of course it may just be my A.D.D. talking...