The technical term for the middle segment of a chicken wing is the flat. It is also commonly called the wingette.
A whole chicken wing has three sections: the drumette, which resembles a small drumstick; the flat, which contains two parallel bones; and the wing tip, which has little meat and is often discarded or saved for stock.
The flat is prized for its skin-to-meat ratio and is a standard piece in Buffalo wings. Its two bones make it distinct from the drumette, which has a single main bone. Restaurants and wing enthusiasts sometimes use “wingette” and “flat” interchangeably, while “flapper” or “pointer” can refer to the tip.
Boneless wings are not actually wing segments; they are usually breaded pieces of breast meat or other chicken meat prepared with wing-style sauces. Traditional Buffalo wings are typically made from flats, drumettes, or both.