Welcome and all that stuff.
If you have a reasonable heavy (chef's) knife (doesn't even have to be sharp), it is easy to remove the tips by either giving a solid whack with the blade at the first knuckle (first joint after the tip), or if you are less whack inclined, place the blade on the knukcle and press down. The tips should just pop off.
Normally, I use a light cleaver and and just go chop chop chop, pick up wing with left hand, hold on board, whack first knuckle put tipped wing in bowl, pick up next wing and repeat. You can go really fast this way, but only go fast if you've got knife skills!
One Day I will Run A restaraunt From The Sink, and I Will Be