When cooking chicken wings and removing the wing tips, don't discard them!
Place them into a marked freezer storage bag and keep them handy in the freezer for the next time that you are making a chicken stock for chicken and dumplings or chicken noodle soup. Just cook them with the stock portion of the recipe, then remove and discard them. It really helps to enhance the stock.
If you use whole chickens, you can also add the necks and backs to that same freezer bag. Unless, of course, you want to go crabbin' with 'em!
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