While chicken wings were once considered an inferior part of the bird, they've become popular in recent years as as appetizer. Consequently, guess what's happened to the price per pound? The wing consists of three parts: the drumette (found closest to the "shoulder" of the bird) and the two-part, V-shaped wing sections that follow. The drumette resembles a miniature drumstick and is the meatiest section in the wing. The tip has no meat worth bothering with and is often cut off prior to cooking; you can accumulate wing tips in the freezer for soup stock. In between the tip and the drummette lies a bony little section with a morsel of sweet meat. Buffalo Chicken Wings, which has established itself as a casual appetizer standard over the past ten years or so, consists of spicy-hot wings served with palate-cooling blue cheese dressing accompanied by celery sticks. Legend has it that the now classic combination came about by accident, when a restaurant patron in Buffalo, New York, tried to quench the "burn" from spicy wings by dunking them into the nearest thing available, which happened to be blue cheese dressing.