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Sticky Turkey Wings

Sue Lau
Prep Time 10 mins
Cook Time 1 hr 5 mins
Marinating time 3 hrs
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.


From the kitchen of palatablepastime.com
Keyword turkey recipes