Jeez, you guys don't know this one? Jacques Pepin to the rescue... AGAIN!
Okay, so first separate the first joint (the one that looks like a little drumstick) from the other two, cutting through the joint normally. I'll call these the drumstick and the wing, dividing the wing into the tip (the bit with no meat to speak of) and the arm.
Straighten the wing, holding the tip with a towel. Put the base of your other thumb under the joint, with that hand holding the arm, and break it backwards over the thumb -- this is the direction the joint least wants to fold, and it will break. Move that thumb over the folded part, right up against the broken joint, and squeeze toward the arm. You will see two little red nubs of bone pop out through the flesh. Cut the loose flesh as close to the joint as you can, and discard the tip (i.e. put it in the stock bowl with all the other bones you produce). Now hold the arm, and with the towel grip the smaller of the two bone tips, then twist and pull sharply and it will pop out cleanly. You now have an arm with one bone: you can now roll the meat down that bone and make what the Japanese call a "tulip," a tiny clean drumstick suitable for frying.
If you want to continue deboning the arm, you need to take off not only the bone but also the cartilage at the drumstick end. Cut through the bone at that end, removing the cartilage as well, with the heel of a heavy knife, in a single stroke. Now pull that exposed bone nub, which with just a bit of twisting should come out clean. You can now stuff this arm with forcemeat or whatever, stuffing from the end you cut off.
To debone the drumstick, stand it up with the meat end on top, the mostly-bare knuckle on the board, holding it firmly with your off-hand. With the first three fingers of your strong hand, squeeze at the knuckle and push the meat down the bone -- with a bone this small, the meat will move with just this much effort. When you get to the board, hold the meat down with your strong hand and grab the now-bare knuckle and bone with the other hand, using a towel, and pull up and out, removing the bone. Depending on what you're doing, you might then need to feel around for a bit of cartilage at the bottom, but it will rarely matter because it cooks quite tender.
At base, all of this is the same thing you'd do deboning legs whole, but the wings are so small that you can do it faster and better with just your fingers.