And that's precisely what I did. First I bought three dozen chicken wings, and removed all the tips. Tips are a little too small to serve as a sauce delivery system a la the rest of the wing, so I decided to toss them with a Southwestern-style dry rub. (You can use whatever rub you prefer, or even just salt and pepper.) After 25 minutes in the oven at 350° and then a quick blast under the broiler, they were golden brown and irresistible—a perfect hors d'oeuvre or party snack, deeply savory and salty. The tips are fully edible except for one small bone in the center which you can remove and discard as you eat, but it's nothing compared to all the detritus left over from conventional, tip-less chicken wings.