I make a LOT of chicken wings and find myself spending quite a bit of time separating the wing from the drummette with kitchen shears. I initially thought that I could figure out some anatomical insight that would allow me to make quick work of it, but the more I understand the anatomy, it seems like brute force is the only way. I've tried a knife and it seems to take even more time than shears do. A cleaver would probably make quick work of it, but I like to cut the wing right at the joint and I feel like my cleaver technique would be too imprecise and I'd end up cutting on the bone instead. There has to be a better tool out there. I think a longer pair of kitchen shears would be ideal. The ones I have are 8" and they just don't give me the required torque. I've looked around for longer shears and it seems like they're all pretty much the same length. A pair of stainless steel tinsnips, if such a thing exists, would be fantastic. Regular tinsnips would work, but having to worry about rust would be a huge hassle. Any ideas?