The small pointed segment at the end of a chicken wing is called the wing tip. It is the narrow, outermost section of the wing, sometimes also called the flapper or pointer.
A chicken wing is commonly divided into three parts: the drumette, the flat, and the wing tip. The drumette is the section closest to the body and resembles a small drumstick. The flat, or wingette, is the middle section containing two small parallel bones. The wing tip is mostly skin, bone, and cartilage, with very little meat.
Because it contributes little edible meat, the wing tip is often discarded, saved for stock, or left attached to the flat during cooking. Some restaurants serve the entire wing with the tip included, while many Buffalo-wing preparations use only the drumette and flat. “Joint” describes a connection between bones, not this particular segment.