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View Full Version : Recipe: Terodactyl Wings (pics)


PatioDaddio
11-05-2010, 03:10 PM
Terodactyl Wings (http://www.patiodaddiobbq.com/2010/07/terodactyl-wings.html)

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.

http://files.patiodaddiobbq.com/images/food/turkey/TurkeyWings_1_3_640.jpg

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 (http://dariankozz.publishpath.com/rubs-marinades))
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.

http://files.patiodaddiobbq.com/images/food/turkey/TurkeyWings_1_5.jpg

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

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

http://files.patiodaddiobbq.com/images/food/turkey/TurkeyWings_1_6.jpg

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

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 185 (about an hour and 45 minutes).

http://files.patiodaddiobbq.com/images/food/turkey/TurkeyWings_1_7.jpg

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

Serve and enjoy!

-----

John

BobBrisket
11-05-2010, 03:34 PM
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

Rookie'48
11-05-2010, 03:51 PM
Good lookin' eats right there! I've never thought of t-wings :doh:.

J_Don
11-05-2010, 03:55 PM
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. :clap2:

bigabyte
11-05-2010, 04:27 PM
That sounds downright good! I've never done turkey wings, but I think that's about to change.

caseydog
11-05-2010, 06:52 PM
I have got to try those T-wings. Looks simple. Looks tasty. They are on my ToDo list.

CD

mowarren
11-06-2010, 12:32 PM
how bout shortening that up to TWIGS ????

peppasawce
11-06-2010, 12:40 PM
We been doing them like that down here were I am PatioDaddio and your rendition looks delicous Yumm Yumm

jestridge
11-06-2010, 12:43 PM
That agreat ideal , they also cheaper than chicken wings

jemezspring
11-06-2010, 05:53 PM
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.