I tried them a few times on the grill. I thought they would cook similar to a chicken leg with the back attached. The were a bit tough off the grill. Tougher than when I have a roasted turkey.
I thought they would lend themselves to a slower cooking method. I also had some regular coke laying around. No one here drinks the stuff. The coke it should lend itself to some Asian seasonings.
2 turkey wing parts, 1 flat & 1 drumette
1 onion, diced
1 carrot, diced
1 celery, diced
3 cloves of garlic, crushed
1 inch piece of ginger, grated
Chinese 5 spice blend
1 can coke
1/2 cup red wine
1/4 cup soy sauce
1 tbsp oil
Salt & Pepper
Season the wing pieces with salt & pepper and the 5 spice.
In a pot large enough to hold everything add the oil and heat on medium-high. Sear the turkey wings as best you can. They are very uneven and don't sear well. Remove and set aside.
Add the onion, carrot, celery, ginger and garlic to the pot and cook until the veggies are soft.
Return the turkey wings to the pot and add the coke, red wine and soy sauce. Bring to a boil and simmer for 2 hours or more.
After 2 hours remove the turkey wings and place on a grill pan. Strain the braising liquid through a sieve and return the liquid to the pot. Bring the liquid to a boil and reduce. Meanwhile place the turkey wings under the broiler to crisp the skin. About 10-15 minutes per side.
|After the broiler. A little too crisp maybe?|
|Served with fried cabbage and pan roasted potatoes, sauce on the side|