How to make boneless buffalo wings<br>Put about 1½ pints of water in a 6-quart saucepan over high heat, cover and boil. Cut off the thin tips of the wings and discard or throw into the freezer for your stock. Using kitchen shears, or a knife, separate the wings at the joint.
The water will be less than 1 1/2 pints when you cut off the thin tips.  
( z1 water :quant ( z2 less-than :op ( z3 volume-quantity :quant "1/2" :unit ( z4 pint ) ) ) :time ( z5 cut-off :ARG0 ( z6 you ) :ARG1 ( z7 tip :ARG1-of ( z8 thin ) ) ) )