© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 oz Tabasco sauce
1 tbsp sesame oil
1/2 c fresh garlic, peeled and cut into slivers
1/2 c fresh ginger, peeled and cut into slivers
1/2 c fresh cilantro, chopped fine
5 lbs TURKEY WINGS
1 tsp smoke essence
To taste salt and black pepper
2 tbsp sesame seeds, toasted
2 Large limes
Garnish pickled ginger
Garnish wasabi
1. HOT SAUCE
Mix together Tabasco sauce, sesame oil, garlic, ginger and cilantro. Cover and reserve.
2. TURKEY WINGS
Cut off wing tips. (Reserve for turkey stock or soups.) Cut remaining wings into 2 pieces at each joint.
In a large Dutch oven or stock pot, stir smoke essence, salt and pepper into water. Add turkey wings and cold water to cover. Over high heat, bring wings to a boil, immediately reduce heat and simmer for 15-20 minutes or until tender.
Drain and pat dry with a clean paper towels. Pat wings well to remove all moisture.
Heat oil to 350-375 degrees F. Deep fry wings until they reach a golden brown, about 6 to 8 minutes.
Transfer wings in bowl, add reserved hot sauce and toss gently until wings are completely coated. Sprinkle with sesame seeds.
3. SERVING
Squeeze 1 lime and cut remaining lime into wedges. Pour lime juice over the wings and garnish with lime wedges.
Serve with pickled ginger and wasabi.