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.
Turkey wings are an underrated and delicious cut of meat that can be prepared in so many mouthwatering ways. The only downside is that whole turkey wings can be quite large and unwieldy to cook and eat. That’s why learning how to properly cut up turkey wings can make all the difference. When you break them down into more manageable portions, you can maximize the crispy skin, enjoy the flavourful meat, and cook them more evenly.
In this comprehensive guide, you’ll learn everything there is to know about prepping turkey wings, from thawing and drying to separating the different sections With a sharp knife, some basic culinary skills, and a little patience, you’ll be ready to turn large turkey wings into the perfect additions to soul food classics, fiery wings recipes, and so much more
Overview of Turkey Wing Sections
Before diving in, it’s helpful to understand the anatomy of a turkey wing. Just like with chicken wings, turkey wings have three distinct sections:
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Drumette – This is the thickest portion attached to the turkey’s “elbow.” It contains a single bone and lots of juicy meat.
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Flat – Also called the wingette, this middle portion is thinner with two bones inside
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Tip – The end section after the joint. It has minimal meat and is often removed.
When whole turkey wings are cooked, the irregular shapes and thicknesses lead to uneven cooking That’s why separating them ensures every part is done to perfection
Step-by-Step Instructions
Follow these simple steps for cutting turkey wings into drumettes, flats, and tips:
1. Thaw and Pat Dry
Turkey wings should always be thoroughly thawed before cutting. Give frozen wings at least 24 hours to thaw slowly in the refrigerator or up to 2-3 hours in cold water. Thawed turkey is also easier to grip firmly when making incisions.
Once thawed, pat the wings completely dry with paper towels. Excess moisture makes the skin slippery and cutting more dangerous.
2. Place Wing Skin-Side Down
Lay the intact turkey wing flat on a cutting board with the skin side contacting the surface. The elbow should bend at the joint between the drumette and flat. Positioning it this way keeps it stable for cutting.
3. Cut Through the Skin
Use a sharp knife to slice through the skin connecting the drumette and flat sections. Cut all the way up to the joint. This allows access to the connective tissue and makes separating cleaner.
4. Find the Natural Separation
Feel for a gap at the joint between the bones of the drumette and flat. Run a finger along there to find where they meet.
5. Apply Pressure to Joint
Place the knife in the gap between the bones. Apply firm but controlled pressure straight down to cut through the cartilage and remaining tissue attaching them.
Twist or rock the blade gently as needed to fully separate. Try not to cut through bone.
6. Cut Through the Next Joint
Locate the joint further down where the flat meets the tip. Again, locate the natural seam between bones. Cut down through the skin and delicate tissue, separating the two portions.
7. Check for Bone Fragments
Examine the cuts for any remaining fragments of bone or cartilage. Remove any debris with knife or tweezers so meat is completely smooth.
8. Portion or Refrigerate
At this point, the turkey wings are ready to be cooked! Refrigerate in an airtight container for up to 2 days or freeze for later use.
Tips and Suggestions
Follow these extra tips and suggestions for foolproof turkey wing cutting:
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Use a sharp, thin boning knife for best control and cleanest cuts.
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Work slowly with smooth, even pressure. Don’t twist or yank.
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Cut one wing at a time over a tray to contain mess.
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Keep other hand clear of blade’s path and wear a cut glove if desired.
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Pre-cracking joints can make cutting easier. Gently pull apart to pop and expose.
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Save wing tips for making stock or gravy.
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Wash hands, knife, cutting board after to prevent bacteria spread.
Full Recipe and Cooking Ideas
Once you’ve mastered how to cut turkey wings, it’s time to put them to delicious use! Check out this full recipe for oven baked turkey wings:
Ingredients
- 3 to 4 large turkey wings, separated into sections
- 1/4 cup olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
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Preheat oven to 400°F.
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Pat turkey wing portions dry with paper towels. Place in a 9×13 baking dish.
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Drizzle olive oil over wings and rub to evenly coat. Season with smoked paprika, garlic powder, salt, and pepper.
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Bake for 45-60 minutes until skin is crispy and meat is fully cooked.
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Enjoy on their own or in soul food classics, stews, sandwiches, and more!
The possibilities are endless for making the most of your turkey wings. Try them smoked, fried, or braised in flavorful sauces. Whichever cooking method you choose, proper cutting is the crucial first step to maximize this underrated and delicious poultry cut.
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 easily cut your turkey wings into portions at home
FAQ
What knife do you use to cut turkey wings?
How do you cut wild turkey wings?
How do you spice up Turkey wings?
Drizzle neutral oil over turkey wings, flipping wings as needed to oil all sides. Set baking dish aside. In small bowl, mix together salt, paprika, dried oregano, dried basil, garlic powder, and onion powder, until spices are thoroughly incorporated. Sprinkle spice mixture over turkey wings, then lightly massage spice mixture into skin of wings.
Do you cut Turkey wings in half?
It is entirely up to you if you cut the turkey wings in half or cook them whole. We prefer to cut the wings in half. Remember, just like chicken wings, the turkey wing is made of the tip, the flat section or the wingette, and the drumette. Some people like to discard the tips as it is not as meaty. We do not.
How do you cook Turkey wings in the oven?
Preheat the oven to 190C/375F and arrange a rack in the middle of the oven. Mix the dry seasoning ingredients. Dredge the wings in spices and olive oil in a bowl and marinate for at least 5 minutes or up to 30 minutes. Transfer the turkey wings to a baking dish and pour the broth around them. Cover the dish with foil and bake for 30-35 minutes.
How do you season a turkey wing?
Quarter one lemon and rub one wedge over the surface of each turkey wing. Next, toss your turkey wings into a large mixing bowl. Drizzle with some olive oil (or vegetable oil if you prefer), and then it’s time to season. Toss your turkey seasoning mixture into the bowl and make sure those wings are WELL COATED with all that flavorful goodness.