Super wings
Turkey wings can be a little chewier than the more traditional chicken but they are also meatier. The teriyaki bourbon marinade is an easy mix of soy, sugar, garlic, ginger and some cheap bourbon. The honey glaze requires about a half-cup of fresh cilantro and a dash of cumin, salt and lemon zest. But one little trick: Warming the honey during the basting process keeps it thinner and easier to brush on. The spicy barbecue is a traditional vinegar and hot sauce-based marinade made with a slab of butter and a bit of garlic. For a real taste explosion, try topping a few of them with grated Parmesan during the last 15 minutes of roasting.
Make all three sauces or stick to just one. Either way, the wings will be succulent and juicy.
From the story: Super Bowl wings turn turkey
Turkey wings
Cut each wing into thirds using a cleaver or heavy chef’s knife. This is most easily done by bending each joint and cutting through the cartilage (this way you don’t have to chop through the bone). Alternatively, have the wings divided by your butcher. Discard the wing tips or save them for another use. Refrigerate the wings while you make the marinades below.
Spicy marinade
In a medium sauce pan over low heat, combine hot sauce, butter and garlic and cook, stirring occasionally, until the butter is melted and the mixture is well blended. Remove from heat, divide the sauce evenly into 2 containers and set aside till butter is melted and mixture is well blended.
Teriyaki marinade
In a medium saucepan over low heat, combine all ingredients and cook, stirring occasionally, until the sugar is dissolved. Remove from heat, divide the marinade evenly into 2 containers and set aside.
Honey-glazed marinade
In a medium bowl, combine the honey, cilantro, cumin, salt and lemon zest. Divide the sauce evenly into 2 containers and set aside.
Assembly
Place 8 wing pieces into each of 3 sealable plastic bags. Pour half of each marinade into each bag. Cover and refrigerate the remaining marinade. Seal the bags completely, then shake the bags to distribute the marinades evenly among the wings. Refrigerate the bags and allow the meat to marinate overnight.
On game day, heat the oven to 350 degrees. Coat three lipped baking sheets with non-stick spray. Line each pan with foil, then spray the foil (this makes cleanup much easier).
Remove the wing pieces from the bags and place on roasting pans, making sure to use one pan per marinade. Discard the remaining marinade from the bags.
Place the wings in the oven, making sure the trays are evenly spaced. Roast the wings, basting each tray with its reserved marinade every 15 to 20 minutes, and rotating the trays every half hour for even cooking. The wings will be done when the meat is firm, pulls slightly from the bone and a thermometer inserted reads 160 degrees. Remove from heat and set aside to cool slightly. If adding the optional Parmesan cheese, sprinkle the cheese over the hot wings 20 minutes before they are done to give the cheese time to melt with the marinade.
Pile the wings on a large platter and serve immediately. Serve the spicy wings with the ranch dressing as a dipping sauce.
Turkey wings are generally available at Latin markets and select markets. Check with your local market’s meat department or order from your local butcher.
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