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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.

Serves: 2


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.