As a big fan of chicken wings, I have made different types of wings and ones of my favorite are Glazed vinegar chicken wings. I love these wings for their soft, juicy,stickiness and of course, their wonderful sourly, mild sweet with only a hint of spiciness glaze.
Both mid joint and drumettes are ok for this recipe. For me, I love mid joint and find them pretty sexy part of the chicken. So I use just one type. So choose whatever you like, but go for the skin on chicken, if you can. You end up rendering a lot of fat out when you bake it in the oven anyway, and it goes nice golden and irresistibly crispy.