BBQ Turkey Wings

26 Sep

Don’t trip…

Turkey wings are great. A family member kept raving about how great the wings were. Well, I tried barbecuing them, and they were great. This is a really simple treatment that allows you to use your favorite sauce, whether it’s Open Pit ( but I would’ve hoped you have graduated from the entry-level flavor of that sauce by now), to the sauce that was handed-down-from-your-great-great-grandma.

Either way, it’s great for toting to that tailgating party. The wings I buy are from Shady Brook farms, and come without the drummette attached. It has only the flat, two-boned part and the tip. They are packaged six to a package. Allow three pieces per person. If you can’t find the turkey wings, chicken wings will do just fine, just trim off the tip from each wing and allow four chicken wings per person

Serves four

You will need

chef knife

paper towels

plastic rap

gallon sized Ziploc bags

pan coating

bowl for  BBQ sauce

brush

Ingredients

2- packages of Shady Brook Farms, or 24 whole chicken wings

1/2 cup BBQ Spice Rub

1-2 cups your favorite Barbecue sauce, room temperature

Place two layers of paper towels on a sheet pan ans set aside. Cut tips off turkey wings and discard, or freeze  the tips for stock. Wash and pat dry.  Lay wings on paper towels and sprinkle wings liberally on both sides with the spice rub.  Place wings in Ziploc bag and refrigerate for at least four hours, or overnight.

Preheat oven to 400 degrees. Move rack to center of oven. Spray pan coating lightly on sheet pan or baking dish. Place wings in a single layer on dish. Lightly sprinkle leftover spice over wings, and place in oven. Cook wings in oven for 30 minutes, then turn and using a basting brush, paint wings with barbecue sauce and cook for 10 additional minutes, or until meat pull away from ends of wings. Discard leftover sauce.

Pull wings from oven and let rest for ten minutes. Serve with your favorite barbecue sauce on the side, or use ranch or sour cream.

Make you wanna smack your mama!

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