Sticky Turkey Wings

Sticky Turkey Wings are marinated then  oven baked with  a sweet and sticky Asian  style sauce that is sure to please.
Sticky Turkey Wings

Sticky Turkey Wings

By  Sue Lau | Palatable Pastime

Sticky Turkey Wings are  my recipe of the day. I have been wanting to play around with some turkey parts,  since I haven’t for awhile.

I think the last  time I did,  I had bought an extra post-Thanksgiving turkey on sale. And since I already had one in  the freezer,  I took  it  upon myself to  break it down, first by spatchcocking out  the backbone,  then  dividing the  parts. The  wings on  that occasion ended up in  my smoker.

Smoked  turkey  wings are wonderful for adding  to stuff like  beans, greens, or soups. I will warn you if you are going  to cut up a turkey to have some strong  shears and strong hands. Some of  the bones for spatchcocking  are almost the devil to cut through. If your hands are arthritic in any way, you will notice  it.

Sticky Turkey Wings

Turkey wings are fun if  you like to do things like bake up chicken wings  with sauces. They are a bit larger so will  take up  more cook time.

As turkey  parts  go, they  lack the tendons that the drumsticks have. I know the  kids think drums are great, and  love them especially around renfest time. Since they seem a throwback. I’m sure you’ve eaten one and know how it  goes.

The  wings are  pretty much  like a chicken wing, except BIG. I  think about  1.5-2 wings per person unless their  appetites are huge. Especially if serving  with other things.

If  you  are just  going wings for the  guys  on game day, maybe plan to have a few extra. Or  serve along  with other snacks.

For  me,   I like the idea of having these on  a Thanksgiving table, for anyone who is bored  with the usual  bird  routine with  stuffing. You decide when you want to serve yours.

Sticky Turkey Wings

Sticky Turkey Wings

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Sticky Turkey Wings

Sticky Turkey Wings

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Marinating time 3 hours
Course Main Dish
Cuisine American, Asian
Servings 4


  • nonstick foil



  • 4 pounds turkey wings about 6
  • 2 scallions thinly sliced (garnish)
  • steamed rice optional


  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup dry white wine or rice wine
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger


  • 1 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • Tri-fold the wings, tucking the wing tip behind the drummie.
  • Combine marinade and marinate the turkey wings for several hours, turning in the marinade every so often.
  • Preheat oven to 400F.
  • Remove the wings from the marinade (save the marinade) and place on a nonstick foil lined baking sheet.
  • Bake wings for 30 minutes with wingtips up, then turn over.
  • Bake wings for an additional 30 minutes, then drain pan juices.
  • While wings bake, add the marinade to a saucepan along with the brown sugar, ketchup, sesame oil and vinegar. Stir. Bring to a boil then reduce heat and cook three minutes on low heat.
  • Whisk cornstarch in a small amount of water and add to sauce. Stir continuously until thickened.
  • After wings bake the full hour, brush wings liberally with sauce and bake 5-10 minutes more to set the sauce.
  • Garnish with thinly sliced scallions. I served with steamed rice.


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Sticky Turkey Wings

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