With the exception of Thanksgiving and the occasional turkey sandwich throughout the year, turkey is not a protein I have often. I approached the meat counter at Whole Foods, and scanned the case from end to end. As soon as I locked eyes on the turkey wings, I knew what I wanted.
Lately I’ve been eating tebasaki-style fried chicken wings every chance I get. I just can’t get enough of these little guys. If you haven’t had them, give them a try. I could have settled on chicken wings – but oh… SUPERSIZED wings were way more exciting! It seems the craving has NOT weaned itself out of my system – please let it happen soon, it definitely rings havoc on the waistline. I quickly had the butcher wrap up two of the biggest turkey wings he had before I changed my mind.
I wanted umami deliciousness to dance in my mouth, so the wings were immersed in a rich soy based marinate.
Since frying was out of the question, I decided to bake them to a nice crisp. I should have had an ice cold beer to go with the them… next time.
2 whole turkey wings (2 lbs)
¼ cup soy sauce
¼ teaspoon salt
¼ teaspoon Chinese five-spice powder
1 teaspoon togarashi chili pepper
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon sesame oil
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons oyster sauce
Rinse and dry turkey wings well. Fold them and lock the tip behind the big joint. Set aside.
In a mixing bowl or Ziploc bag, combine all seasoning and marinate turkey for 35-40 minutes. Be sure to occasionally turn meat in marinade to coat.
Preheat oven to 375 degrees.
Place turkey in a shallow glass large baking dish large enough to lay wings flat. Add ¼ cup water to dish to provide added moisture. Reserve marinate. Spoon a bit of marinade over top of turkey and bake uncovered. After 20 minutes, turn wing over in dish, spoon a bit more marinade all over. Bake another 20 minutes, turn one last time to until cooked through. Bake 60-70 minutes.
Remove from oven and serve immediately.