I don't think that dissecting a chicken wing was the best way to know the tissue, and know where it is. The reason I thought that it was not the best way was because you might not know if the tendon you are looking at is the same thing you think you are thinking about.
The good thing about doing it this way is you know what the tissue feels like and where it is located inside the chicken, i.e. how deep it is inside the chicken, etc.
Skin, fat:
Bone, muscle:
Top: Muscle, fat, skin
Bottom: ligament, tendon, cartilage
