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Super wings

Super wings
Ricardo DeAratanha / Los Angeles Times

Ever wonder if you went kind of crazy and nobody noticed? Back to that nutty notion in a second, for I've got wings to prepare -- turkey wings for the Big Game. "Why turkey wings?" you ask. "Aren't they tougher ... Read more

Total time: 3 hours, plus overnight marinating time | Serves 12 to 24

Turkey wings

  • 12 whole turkey wings

Step 1Cut 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

  • 1 1/2 cups hot sauce
  • 1 cup (2 sticks) butter
  • 2 tablespoons minced garlic

Step 1In 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

  • 1 cup packed dark brown sugar
  • 2 cups low-sodium soy sauce
  • 2 tablespoons minced garlic
  • 2 teaspoons grated ginger
  • 1/4 cup bourbon

Step 1In 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

  • 3 cups honey
  • 1/2 cup fresh chopped cilantro
  • 1 tablespoon cumin
  • 2 teaspoon salt
  • 2 teaspoon grated lemon zest

Step 1In a medium bowl, combine the honey, cilantro, cumin, salt and lemon zest. Divide the sauce evenly into 2 containers and set aside.


  • 24 wing pieces
  • Spicy marinade, divided
  • Teriyaki marinade, divided
  • Honey-glazed marinade, divided
  • 1/4 cup grated Parmesan cheese (optional topping for the spicy wings)
  • 1 cup ranch dressing, to be used as a dipping sauce for the spicy wings

Step 1Place 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.

Step 2On 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).

Step 3Remove 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.

Step 4Place 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.

Step 5Pile the wings on a large platter and serve immediately. Serve the spicy wings with the ranch dressing as a dipping sauce.

Note: This allows two wing pieces per person. If your Super Bowl table includes lots of chili, cheese and additional snacks, figure on one piece per person. 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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