Turkey wings are a delicious and versatile ingredient, but their size can sometimes be intimidating. Don’t worry! This guide will walk you through how to cut large turkey wings safely and easily, making them much more manageable for cooking.
First, let’s understand why you might want to cut turkey wings in the first place. Cutting them into smaller pieces allows for even cooking, making them perfect for grilling, frying, or braising. It also makes them easier to handle and serve.
**Tools You’ll Need**
* **A sharp knife:** A chef’s knife or a boning knife works best. Make sure it’s sharp to avoid slipping.
* **A cutting board:** A stable cutting board will provide a safe surface.
* **Paper towels:** For wiping your hands and the knife.
**Step-by-Step Guide to Cutting Turkey Wings**
1. **Prepare the Wing:** Rinse the turkey wing under cold water and pat it dry with paper towels. This helps prevent slipping while cutting.
2. **Locate the Joints:** Turkey wings have three sections: the drumette (the part closest to the body), the mid-wing, and the wingtip. Feel for the joints that connect these sections. These are where you’ll make your cuts.
3. **Separate the Wingtip:** Place the wing on the cutting board with the wingtip facing you. Locate the joint between the mid-wing and the wingtip. Using your knife, cut through the joint. You might need to apply some pressure, but avoid forcing it. The wingtip doesn’t have much meat, but it’s great for making stock.
4. **Separate the Drumette and Mid-Wing:** Now, locate the joint between the drumette and the mid-wing. This joint is usually easier to find than the wingtip joint. Place your knife on the joint and press down firmly. Again, avoid forcing it. If you’re having trouble, try bending the wing backwards to help expose the joint.
**Tips for Easier Cutting**
* **Sharp Knife is Key:** A dull knife is more likely to slip and cause injury. Sharpen your knife before you start.
* **Use a Firm Grip:** Hold the wing firmly with one hand while cutting with the other.
* **Cut on the Joint:** Aim to cut directly through the joint rather than cutting through the bone. This will make the process much easier.
* **Apply Pressure:** Use your body weight to help apply pressure to the knife.
* **Don’t Force It:** If you’re having trouble cutting through a joint, reposition the wing and try again. Forcing the knife can be dangerous.
**What to Do with the Wingtips**
Don’t throw away the wingtips! They’re perfect for making flavorful turkey stock. Simply add them to a pot with water, vegetables (like onions, carrots, and celery), and herbs, and simmer for a few hours. Strain the stock and use it in soups, sauces, or gravies.
**Safety First!**
* **Always cut away from yourself.**
* **Keep your fingers out of the path of the knife.**
* **Use a stable cutting board.**
* **If you’re not comfortable cutting through the joints, ask your butcher to do it for you.**
**FAQ**
* **What if I can’t find the joints?**
Feel around the wing carefully. Bend the wing backward to help expose the joint. If you’re still having trouble, try cutting through the cartilage and ligaments that hold the joint together.
* **What if my knife slips?**
Stop immediately and reposition your hand. Make sure you have a firm grip on the wing and that your knife is sharp.
* **Can I use a cleaver to cut turkey wings?**
Yes, a cleaver can be used, but it’s not necessary. A sharp chef’s knife or boning knife is usually sufficient.
* **How long do cut turkey wings last in the refrigerator?**
Cut turkey wings should be stored in the refrigerator and used within 1-2 days.
* **Can I freeze cut turkey wings?**
Yes, you can freeze cut turkey wings. Wrap them tightly in freezer paper or place them in a freezer bag. They can be stored in the freezer for up to 3 months.
Cutting large turkey wings doesn’t have to be a daunting task. With the right tools and a little practice, you’ll be able to break them down with confidence. Enjoy!