Sticky Turkey Wings are marinated then oven baked with a sweet and sticky Asian style sauce that is sure to please.
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.
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
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Sticky Turkey Wings
Sticky Turkey Wings
Equipment
- nonstick foil
Ingredients
WIngs:
- 4 pounds turkey wings about 6
- 2 scallions thinly sliced (garnish)
- steamed rice optional
Marinade:
- 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
Sauce:
- 1 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- 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.
Notes
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