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A chicken wing is three parts, and understanding them changes how you eat and cook them. Each section has a different balance of meat, skin, and bone, which is why wing devotees have such strong opinions about which is best. Here is the whole anatomy, part by part.
One wing, three very different bites.
The meatiest part, shaped like a mini drumstick. Easy to eat, satisfying, and the pick for anyone who wants meat over ritual.
Two thin bones and a lot of skin. Purists love the flat for its high skin-to-meat ratio and the way the meat slides off once you pull the smaller bone.
Little meat, but pure collagen and flavor. Usually removed before frying and saved for stock, where it earns its keep.
Drum fans want meat and easy eating; flat fans want maximum crispy skin and do not mind working a little for it. Neither side is wrong - it comes down to whether you prize substance or texture. The only real answer is to order both and decide for yourself, one wing of the day at a time.