Practice on your husband, OP.

I just cut a little flap in the skin and tuck the legs through the flap -- no trussing. But now I notice you mention wings, not legs, so maybe we are talking about something entirely different?

In case you do mean the legs, check out this link (which is the recipe for amazingly good roasted chicken): http://thepioneerwoman.com/cooking/2010/04/herb-roasted-whole-chicken/ If you scroll down through the photos, the one fourth or fifth from the end describes the leg tucking process and has a picture.

Good luck!

I don't. I break the joints and tuck them under, with a little kitchen twine if necessary. Then roast with a little water in the bottom of the pan. This way, they contribute to the gravy and are fall-apart tender if anyone really wants to eat them.

I've read cookbooks, googled and watched you tube videos yet I CAN NOT figure out how to tie the wings back. Is there a trick I am missing? am I too squeamish about it? New cook here obviously