I used to hate "two-boner" wings until a friend of mine taught me a technique he picked up in Buffalo. In the interest of decorum, however, I'll use the terms, "flats" and "drums" to describe the two types.

I'll do my best to descibe it:
You hold one end of the flat with your thumbs and index fingers and place the other end down on the plate. Basically, the wing is "t-boned" on the plate = _|_. Then you pinch a little bit and press down. All the meat and skin slides down to the bottom end, but it still hangs on a little bit to the bone tips. So you then use the now-bare bones as a handle, dab the bunched-up meat into the dressing, and the good stuff pops off in your mouth all at once (so much for decorum)!

No nibbling! Even better than the drums, in my book. Works great for all but the ultra-giant-sized flats.

Just found a video demonstration of a slight variation on this, called The Smash.

After seeing all the other techniques listed on that site, I've submitted this one. I think I'll call it "The Plunger."