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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-05-2010, 02:10 PM   #1
PatioDaddio
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Default Recipe: Terodactyl Wings (pics)

Terodactyl Wings

Grilled and smoked chicken wings are certainly nothing new. However,
turkey wings on the grill are new to me. I've cooked plenty of turkey legs,
but never wings -- until now. If you like wings, you owe it you yourself to
try these.



Grilled and smoked chicken wings are certainly nothing new. However,
turkey wings on the grill are new to me. I've cooked plenty of turkey legs,
but never wings -- until now. If you like wings, you owe it you yourself to
try these.

These things are huge! The pan pictured here is a half sheet pan. That
should give you some perspective. We're talking about nearly four feet of
smoky and sticky poultry wingspan goodness! One wing is easily enough for
a man-sized meal.


Ingredients
2 packages Turkey wings or drumettes
1/3 cup Your favorite BBQ rub/seasoning (I used Dirty Bird from Kosmo's Q)
1 cup Your favorite BBQ sauce (of course, spicy is better)

Method
Using a cleaver, cut off the tip of each wing.

Cut out the V-shaped web of skin from between the wing joints.



Lay the wings on a sheet pan and season each liberally all-around.

Cover and let marinate, refrigerated, at least two hours, or overnight.



Start your fire and prepare for indirect cooking at medium-high heat
(375º-400º).

Add two small chunks of fruit wood (apple or cherry) to the fire about 10
minutes before you're ready to cook. Wood chips soaked for 30-60 minutes
will work well, too. If you're using a gas grill, make a smoker pouch.

Cook the wings indirect until the internal temperature of the thickest
portion of each wing reaches 185º (about an hour and 45 minutes).



Slather each wing liberally with the sauce, tent with foil and let rest 10
minutes.

Serve and enjoy!

-----

John
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Unread 11-05-2010, 02:34 PM   #2
BobBrisket
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I love twings. For a bit more persperpective, the drumette part of a twing is as big if not a bit bigger than a regular chicken drumstick. These things make for some good eating and have a ton of meat on em for a wing.
Looking good John. Another technique that works well with them is injecting. The skin will help hold in a lot of liquid.
I'd hit that!

Bob
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Last edited by BobBrisket; 11-05-2010 at 03:32 PM..
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Unread 11-05-2010, 02:51 PM   #3
Rookie'48
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Good lookin' eats right there! I've never thought of t-wings .
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Unread 11-05-2010, 02:55 PM   #4
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Never tried that either and with the holidays coming up I may have a few surprises for the family and friends. Thanks again for another recipe.
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Unread 11-05-2010, 03:27 PM   #5
bigabyte
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That sounds downright good! I've never done turkey wings, but I think that's about to change.
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Unread 11-05-2010, 05:52 PM   #6
caseydog
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I have got to try those T-wings. Looks simple. Looks tasty. They are on my ToDo list.

CD
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Unread 11-06-2010, 11:32 AM   #7
mowarren
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Smile

how bout shortening that up to TWIGS ????
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Unread 11-06-2010, 11:40 AM   #8
peppasawce
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We been doing them like that down here were I am PatioDaddio and your rendition looks delicous Yumm Yumm
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Unread 11-06-2010, 11:43 AM   #9
jestridge
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That agreat ideal , they also cheaper than chicken wings
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Unread 11-06-2010, 04:53 PM   #10
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Love me some twigns as well. My local store has the large ones, 2/lbs each, in the butcher case cost .99/lb on sale. The Perdue wings are much smaller but cost more. I season and cook them just like I would chicken wings. I smoke/grill the whole thing and save those end pieces for beans or blackeyed peas later. Good eatin.
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