Typically when most people fillet walleyes they fillet off the sides and then are done, but they’re leaving out a really good part of the fish — the walleye cheeks and wings.
Walleye cheeks and wings are a little firmer than the regular walleye fillet and you can cook them in many different ways. Personally I like to use them as an appetizer.
When it comes to filleting walleye cheeks and wings it is super easy. All you do is come around one side of the cheek and go around the other making a circle. Then all you do is you just take your knife and take it right down to the meat and that meat slides right off the skins. 
It gives you a nice chunk of meat and if you have a couple of walleyes you can get a pretty nice pile of walleye cheeks and wings going.
Now for the walleye wings. The reason it is called the walleye walleye cheeks and wings is because you keep the fins attached.
You fillet it by cutting at a 45-degree angle towards the fin starting at the base of the gills. Then you make a 45-degree cut behind the fins connecting the two cuts.
When you go to cook the walleye kings you can batter the whole piece fins and all and place it in the fryer. The fins crisp up nicely and it’s a great combo of meat with a little crispy crunch.
To cook the walleye cheeks and wings on the grill, you should first set the grill to medium-high heat. Brush each piece of the walleye wings with melted butter before placing them on the grill. Grill each side of the wings for approximately three minutes or until the meat becomes opaque and starts to flake easily. After the first flip, brush the wings with more melted butter to add flavor and help keep them moist.For seasoning the walleye wings, it is recommended to sprinkle cayenne pepper, salt, and pepper on each side of each piece of meat.
When preparing walleye wings and cheeks, special equipment such as a grill and a sharp fillet knife is required. These tools are essential for properly cooking and cutting the walleye wings to ensure the best results.The concept of cleaning and eating the morsels of white meat known as walleye wings is believed to have originated in Canada. Over time, this practice has made its way gradually southward into the regions of the Dakotas and Great Lakes.For optimal taste and presentation, the walleye wings should be grilled following these detailed instructions:
Steps for cooking Walleye cheeks and wings:
1. Preheat the grill to medium-high heat.
2. Brush each piece of walleye wing with melted butter before placing them on the grill.
3. Grill each side for approximately three minutes until the meat turns opaque and starts to flake.
4. After the first flip, brush the meat with melted butter again.
5. Serve the grilled walleye wings while hot and accompany them with a lemon garlic butter sauce.
6. To eat, hold each fin as if it were a toothpick and bite down gently in front of each fin.
7. The meat is mostly boneless, with small blades of cartilage attached to the fins. When cooked correctly, the meat should easily slide off the fins and cartilage.
Time for delicious walleye wings, and the ingredients needed for making walleye cheeks and wingsinclude skinned walleye wings, cayenne pepper, salt, pepper, and butter. Make sure you have at least 8 walleye wings, as well as the other seasonings and butter for this recipe.
Walleye fish possess unique characteristics that make them a preferred choice for cooking. Anglers are discovering hidden gems like the cheek meat, often described as a delectable scallop-sized delicacy located behind the eye. Another lesser-known treasure is the belly meat near the pelvic fins, which some enthusiasts refer to as “walleye wings.” This term has yet to gain widespread recognition among outdoorsmen but is gaining popularity, especially in regions like Canada, the Dakotas, and the Great Lakes. When it comes to preparing walleye wings, enthusiasts recommend various cooking methods, such as grilling, baking, or deep-frying, similar to how fillets are cooked. Additionally, the fins accompanying the meat are edible and provide a unique texture. Often likened to fish-flavored potato chips, these fins can serve as nature’s toothpicks, adding both flavor and aesthetics to the culinary experience. Overall, the distinctive flavors and versatility of walleye cheeks and wings, particularly in the form of cheek meat and “walleye wings,” make them a standout choice for those looking to explore new and delicious seafood options.
Between the walleye walleye cheeks and wingss off the walleye, look how much meat is on there and all the meat you have not been taking advantage of. Next time you are cleaning a few walleyes make sure to take the wings and cheeks too. You won’t be sorry!
