While cutting a whole turkey into parts can be a daunting task, segmenting turkey wings is actually a much easier process. Thankfully, nowadays, you can find turkey wings sold separately in supermarkets, making it easier for the consumer.
You can certainly ask your butcher to do it for you, but if that is not an option, this short tutorial is here to show you how.
Equipment You Will Need
Cutting turkey wings into segments is a relatively easy task that requires a few basic kitchen tools, which you probably already have. You will need:
- A sturdy cutting board: While any cutting board will work for cutting raw turkey wings, having a dedicated cutting board specifically for poultry is recommended. Most chefs recommend using a plastic cutting board that is easier to clean, so that is what we recommend.
- A sharp knife: While a sharp Chef’s knife would work, if you have a smaller knife like a boning or pairing knife, it would be ideal. Poultry sheers could work as well, but cutting through turkey wing joints with kitchen shears proves to be more challenging than with chicken wings.
Parts of A Turkey Wing:
Before diving into how to section a turkey wing, it is essential to understand the fundamental parts of a turkey wing.
A turkey wing typically has three parts: the drumette, the wingette (or flat), and the wing tip (or flapper). The joints are the points where these parts connect. If you put your index finger in these joints, you can easily feel the natural gap between each section.
Now, you can cook turkey wings as a whole, but because of their uneven size and thickness, cutting them helps with even cooking and easier consumption. Plus, by separating wings into sections, you can achieve consistent browning and crispiness, especially if you are frying or roasting them in the oven.
This is especially true when it comes to the wing tip. Since it has very little meat and tends to burn easily, it is often used to make turkey stock.
How to Cut Up A Turkey Wing into Parts?
- Dry the wings: Place a turkey wing on your cutting board. Dry it thoroughly on all sides. Turn it to its back, ensuring that the skin connecting the wingette and drumette lays flat on the cutting board.
- Cut the skin: Carefully cut the skin flap until you reach the joint. This step will give us more control when breaking the joints.
- Break the bone: Locate the joint between the wingette and the drumette. Simply use your index finger to locate the natural gap between the bones. Take the wingette with one hand and the wing tip with the other. Gently pull them away from one another to “crack” the joint. While this is an optional step, doing so will help you find and cut through the joint easily.
- Separate the wingette from the drumette: Place your knife over the joint and carefully apply pressure while adjusting the angle to cut through it. Be careful not to cut through the bone. Instead, aim for the cartilage and soft tissue of the joint.
- Cut the wing tip: Locate the joint between the wing tip and the wingette. Run your knife through the joint to loosen it. If it is resisting, use both hands to break the joint to make it easier to separate them.
- Examine for bone fragments: After cutting, check each joint to make sure that there are no small bone fragments left.
Expert Tips:
Cutting turkey wings might seem straightforward, but for the best results, there are a few nuances to consider. Below are some tips to help you refine your technique and make the process even smoother:
- Safety first: Remember to always use caution when using sharp knives on slippery surfaces like raw poultry. Take your time as you cut through skin, and always make sure it is securely positioned on the cutting board to avoid any accidents.
- Do not skip the drying: While it may come as an unnecessary step, drying the skin on the wings will make it easier (and safer) to handle the wings and cut the joints. If they are still slippery, use a paper towel to grip and hold them.
- Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
- Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
- Sanitize: Cross contamination is always a major concern when working with poultry. Therefore, it is important to thoroughly clean and sanitize all equipment and surfaces that come in contact with raw meat.
If you try this method, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of giving it a try.
How To Cut Turkey Wings
Equipment
- 1 Boning knife or any other smaller (easy to control) sharp knife
- 1 Cutting Board (plastic) Ideally used only when handling poultry
Ingredients
- 1 Turkey Wing
Instructions
- Dry the wings: Place a turkey wing on the cutting board and pat it dry on all sides using paper towels. Position it so that the skin connecting the drumette and wingette is flat against the cutting board.
- Cut the skin: Gently cut the skin flap up to the joint so that you can have better control as you “break” the joint.
- “Crack” the joint: Locate the joint between the wingette and the drumette using your index finger. Try to feel the natural separation between the bones. Hold the wingette in one hand and the wing tip in the other and carefully pull them apart to expose the joint.
- Separate the wingette from the drumette: Position your knife over the exposed joint and apply pressure. You would have to adjust as needed to cut through, navigating your way between the bone and the soft tissue.
- Remove the wing tip: Locate the joint connecting the wing tip and wingette. If you can, cut through it. If it is tight, manually break the joint holding each piece with one hand and crack the joint. You may have to go back and forth with the knife to achieve a clean cut.
Video
Notes
- Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
- Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
- Need a delicious recipe to use your wings? Be sure to try our Baked Turkey Wings recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
