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.
How to Cut Up A Turkey Wing into Parts?
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. 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.
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.
