The flat wingette segment contains two bones.
A chicken wing is commonly divided into three sections: the drumette, the middle flat or wingette, and the tip. The wingette is the central section, recognizable by its relatively flat shape and two parallel bones running through it. Those bones are commonly called the radius and ulna, corresponding to the major forearm bones in humans.
The drumette has a single main bone and is shaped somewhat like a small drumstick. The tip, sometimes called the flapper or pointer, contains little meat and is often removed before cooking. Because the wingette has two bones, it can be slightly trickier to eat neatly, but many diners prefer it because it has a good balance of skin, meat, and crisp edges.
Preparation can change what diners see. Butchers may remove one bone for products such as chicken lollipops, and boneless wings contain no wing bones at all because they are generally made from breast meat. In an intact flat wingette, however, the standard answer is two.