Cut the skin and meat around the shoulder joint, dislocate the wing at the elbow and pull the wing off leaving the first wing bone attached to the carcass.
Drizzle with olive oil, and dust with a little full cream milk powder, salt and pepper.
Put on a baking sheet and bake in a 180C (375F) oven until golden, turning every 15 mins - around 45 mins total cook time.
Cut the tips off with a cleaver, and reserve for the chicken stock later on.
Serve with creme fraiche or sour creme with blue cheese blended in, and a hot sauce made from melted butter and hot sauce.