WINGS****Mind Blowing Turkey Wings

By Unblond1

07/11/15 - These were good, I'm not convinced they're worth all this work though, unless you're looking for a project. I didn't use the herbs at the end, I'm sure they would just burn, and the chili powder I used (regular) had little to no effect. Dan really liked them, I think. The wings I could get at Tarini's only had the tip and the middle section and I think the larger, "drumstick" part would be good. Finally, the sauce used for braising should be used for something because it was delicious - perhaps over polenta as a side for the wings?

Ingredients

• 3 turkey wings (tips removed, separated at the joint)
• 2 tablespoons olive oil (divided)
• 1/2 medium carrot (chopped 1/4-inch pieces)
• 1/2 medium onion (chopped into 1/2-inch dice)
• 1 stalk celery (chopped 1/4-inch slices)
• 1 tablespoon thyme leaves
• 1/2 cup white wine
• 1 cup Basic Tomato Sauce
• 1/2 cup chicken stock (or water)
• parsley (chopped for garnish)
• scallions (thinly sliced for garnish)
• hot sauce (to taste)
• kosher salt and freshly ground black pepper (to taste)
• Rub
• 1 1/2 tablespoons ancho chili powder
• 1/2 tablespoon fresh rosemary leaves (finely chopped)
• 1/2 tablespoon fresh thyme leaves (chopped)
• 1/2 tablespoon fresh oregano leaves (chopped)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375ºF. Season turkey wings with kosher salt and freshly ground pepper to taste.

In a Dutch oven add 1 tablespoon of olive oil and heat over medium-high heat. Add the wings and cook until browned on all sides, about 10-12 minutes. Remove and set aside.

Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and season with Kosher salt and freshly ground black pepper. Cook until golden brown and slightly tender, about 8-10 minutes. Add white wine and deglaze by scraping browned bits from the bottom of the pan, allow to reduce for 2-3 minutes.

Add tomato sauce and chicken stock and bring to a boil. Place wings back into the pan, cover and place in the oven. Cook for 1 hour until meat is tender and almost falling off the bone. Remove from the oven and set aside.

For the Rub: in a large bowl, add the ancho chili powder, rosemary, thyme and oregano. Add the wings and toss to coat.

Meanwhile preheat a large nonstick saute pan over medium high heat. Add remaining olive oil. Spread the rub over the wings and season with Kosher salt and freshly ground black pepper.

Add wings to the pan and sear on all sides until browned and crispy, about 5 - 10 minutes. Garnish with chopped parsley, scallions, and hot sauce if desired. Serve with strained and de-fatted sauce on the side, if desired.

Nutrition Facts - 6 Servings

Amount Per Serving
Calories 178.1
Total Fat 9.6 g
Saturated Fat 2.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.1 g
Cholesterol 51.8 mg
Sodium 334.6 mg
Potassium 392.4 mg
Total Carbohydrate 6.9 g
Dietary Fiber 2.0 g
Sugars 2.4 g
Protein 13.8 g