ROASTED TURKEY WINGS
If for the sake of tradition, and who’s anyway, you insist on roasting the turkey whole, you owe it yourself to roast one turkey leg and one wing just once to see what an enormous difference roasting a deconstructed [cut up] turkey would be. I refuse to roast a turkey the Norman Rockwell way. [Click on accepting terms to view the painting.] These turkey wings were lightly brined in salt and then roasted in a deep ovenproof pot in the oven. They turned out crispy, tender, succulent and absolutely delicious. Not at all how turkey wings end up when the bird is stuffed and roasted whole.
whole turkey wings
sprinkling of salt
deep ovenproof pot
drizzle of extra virgin olive oil
• Place the wings on a platter, lightly sprinkle with salt and set aside for a couple of hours to brine.
• Preheat the oven to 350F.
• Lightly drizzle the bottom of a deep ovenproof pot with olive oil.
• Place the wings in the pot and seal down the pot securely with aluminum foil.
• Place in the preheated oven and roast until wings are very tender. I roasted 2 wings and it took me 2-1/2 hours at 350F. It could take longer if you roast more than two wings.
• Remove the foil and discard. With a large fork, turn the wings over to coat them with the juices.
• Roast the wings for a little while longer, turning them over once so they nicely crisp up on both sides. This took me 80 minutes, but it could take less or more time depending on the size and on the number of wings roasting. Count on 1 large wing for each person.
Please Note: It is important to roast the wings in a deep pot, as the wings crisp up; they tend to splatter.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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- ROASTED TURKEY WINGS
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