About a month ago, a local grocer had a big poultry sale and initially I wasn't interested in the turkey wings, but on second thought I decided to get some. These are big Tom Turkey wings and I was thinking maybe grilling or smoking them. Poked around on the interweb and here's what I came up with. It started with a recipe from iheartrecipes.com that I loosely followed so here we go...
Turkey wings were rubbed with EVOO and seasoned with SPOG, poultry seasoning, and a BBQ rub. Any rub you like will be good, I used Super Bird from Fire & Smoke Society...
![20220904_141202[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20220904_141202[1].jpg")
Onto a Weber with some lump and a couple of splits of cherry to get some smoke and char...
![20220904_150752[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20220904_150752[1].jpg")
After an hour on the grill, into an aluminum pan with some chicken broth. Covered and into a 325℉ oven for 2 more hours...
After 2 hours, I placed the wings back on the grill and sauced them with Sticky Fingers Carolina Sweet Original because I had it. Any sauce would be fine. I sauced each side and let the sauce get sticky and set on the wings...
Served with roasted carrots, mashed sweet potatoes, coleslaw, and Pillsbury yeast rolls with homemade honey butter. Time to eat...
This was my second attempt at cooking some of these wings. The first attempt I just grilled them to an I.T. of about 170℉ or so. They had good flavor, but were tough. I needed to figure out another way because I bought a 30 lb. box of these things. These were fall off the bone tender and were a hit with my crowd and will probably be the way I cook them again unless something else comes along. I could see these being cooked uncovered on a smoker in an aluminum pan for an hour and then covered for 2 hours or until tender.
Side notes: The BBQ sauce, if used, can be set using the broiler in the oven. That's what the recipe I used suggested. I think these would be great without any sauce, though.
The coleslaw was tri-colored shredded cabbage in a bag that I bought from Walmart. Usually I make my own dressing, but this time I got lazy and used Marzetti Original Slaw Dressing. I have not used it in quite a while and had forgotten how much I liked it, but it is a little pricey.
The carrots were coated with EVOO, honey, salt & pepper and roasted in a 425℉ oven until tender, about 45 minutes maybe. I don't really time them, just watch them and test for tenderness. They'll start to turn a little brown on the edges when they're close.
The sweet potatoes were peeled, cut up, and boiled until tender. Whipped using a mixer with warmed ½ & ½, unsalted butter, and maple syrup to taste...
Turkey wings were rubbed with EVOO and seasoned with SPOG, poultry seasoning, and a BBQ rub. Any rub you like will be good, I used Super Bird from Fire & Smoke Society...
Onto a Weber with some lump and a couple of splits of cherry to get some smoke and char...
After an hour on the grill, into an aluminum pan with some chicken broth. Covered and into a 325℉ oven for 2 more hours...
After 2 hours, I placed the wings back on the grill and sauced them with Sticky Fingers Carolina Sweet Original because I had it. Any sauce would be fine. I sauced each side and let the sauce get sticky and set on the wings...
Served with roasted carrots, mashed sweet potatoes, coleslaw, and Pillsbury yeast rolls with homemade honey butter. Time to eat...
This was my second attempt at cooking some of these wings. The first attempt I just grilled them to an I.T. of about 170℉ or so. They had good flavor, but were tough. I needed to figure out another way because I bought a 30 lb. box of these things. These were fall off the bone tender and were a hit with my crowd and will probably be the way I cook them again unless something else comes along. I could see these being cooked uncovered on a smoker in an aluminum pan for an hour and then covered for 2 hours or until tender.
Side notes: The BBQ sauce, if used, can be set using the broiler in the oven. That's what the recipe I used suggested. I think these would be great without any sauce, though.
The coleslaw was tri-colored shredded cabbage in a bag that I bought from Walmart. Usually I make my own dressing, but this time I got lazy and used Marzetti Original Slaw Dressing. I have not used it in quite a while and had forgotten how much I liked it, but it is a little pricey.
The carrots were coated with EVOO, honey, salt & pepper and roasted in a 425℉ oven until tender, about 45 minutes maybe. I don't really time them, just watch them and test for tenderness. They'll start to turn a little brown on the edges when they're close.
The sweet potatoes were peeled, cut up, and boiled until tender. Whipped using a mixer with warmed ½ & ½, unsalted butter, and maple syrup to taste...
