PatioDaddio
Babbling Farker
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
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
