Turkey wings are a lean, high-protein and cost-effective ingredient for appetizers or main courses. Coating them in fat, adding water to the pan, and searing them at 350°F for an hour ensures they are cooked through and juicy. Adding spices and herbs can enhance the flavor.
Turkey wings are a relatively lean, high-protein ingredient for many types of appetizers. They’re also usually less expensive than buying a whole turkey. The wings themselves are larger than chicken wings, making them appropriate as a main course. They’re generally not difficult to cook, but a few tips can help cooks make them easier to prepare. Cooks should almost always coat turkey wings in some sort of fat, add water to the pan to ensure moisture, and leave plenty of time for the wings to cook all the way through.
The first step in preparing wings is usually to rinse them in cold water. This helps remove the connective tissue from the outside of the wings and usually helps them taste fresher as well. Coating the turkey wings in fat usually comes next. Rubbing them with butter, margarine, or some type of cooking oil not only helps the skin get crispy and brown, it also helps keep the meat moist and flavorful.
The hands are usually the best tool for adding fat to the wings because the cook can massage all the nooks and crannies of each piece. After adding the fat, the cook can roll the wings in the spices of his choice. Garlic and onion powder, parsley, basil, tarragon, and even citrus zest are all common choices. Some cooks prefer to stick to just the salt and pepper, while others like to add even more flavor with infused olive oil. These oils come flavored with garlic, lemon, hot peppers, and a wide variety of herbal blends.
Searing is typically the preferred method when cooking turkey wings because it’s often the most reliable way to ensure they’re cooked right down to the bone. Proper cooking is important to avoid Salmonella and other foodborne illnesses. Preheating the oven to about 350°F (about 176°C) should be adequate to fully cook the wings in just under an hour. This cooking time is often crucial. Higher temperatures and shorter cooking times could result in wings that are burnt on the outside and raw on the inside. Conversely, slow, low cooking generally ensures that the wings are golden brown, crispy, and juicy.
Many cooks like to add about an inch of water to the bottom of the pan before adding the turkey wings. Once in the oven, the water becomes steam and gently heats the wings, adding moisture and helping the meat heat evenly. To use this method, cooks often cover the wings with aluminum foil for about half the cooking time, then uncover them to allow the water to evaporate and encourage the wings to become crispy.
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