Barbecued Turkey Wings
serves 6
Recipe from Washington Post
A liberal splash of vinegar delivered near the end of cooking makes these wings sing.
Read more about this recipe at the Washington Post.
ingredients
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon poultry seasoning
1 teaspoon onion powder
6 (3/4 pound each) turkey wings with joint
5 tablespoons corn oil or canola oil
1/3 cup apple cider vinegar
1/4 teaspoon crushed red pepper flakes
timer
prep: 10 minutes
total: 2 hours 20 minutes
tools
small bowl
large, rimmed baking sheet
aluminum foil
instructions
1. Combine the salt, pepper, garlic powder, paprika, poultry seasoning and onion powder in a small bowl. Use your fingers to rub the mixture all over the turkey wings; cover and refrigerate overnight.
2. Preheat the oven to 350F.
3. Trim off and discard 1/2 inch to 3/4 inch of the pointed wing tip. Cut through the connecting skin between wing and joint for more even cooking.
4. Spread the oil on a large rimmed baking sheet, and arrange the turkey wings in a single layer on top. Seal tightly with aluminum foil and bake for 1 1/2 hours.
5. Remove the foil carefully, to avoid being burned by steam, and pour the vinegar evenly over the wings, then sprinkle on the crushed red pepper flakes. Reseal with foil and bake for 30 minutes.
6. Remove from the oven and discard the foil; drain and discard the oil and accumulated drippings from the wings. Change the oven setting to broil. Return the wings to the oven and broil for 2 to 4 minutes, until they are slightly crisp.
Adapted from Harlem Reall Cooks: The Nouvelle Soul Food of Harlem.
