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What should I do with these two big ol turkey wings I have? Not super meaty, but great looking skin. I want to make some kind of jumbo super-buffalo wing, but I have no deep fryer.
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Nov 23, 2016 17:40
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Ultimate Mango posted:Bake them. Or use them to make stock. I'll probably bake and sauce then. I've already got a gallon of stock I made from necks, giblets, backs, and feet from the farm's turkey processing party. They were very happy wings attached to a happy bird, so I want to do right by them and make them the best wings they can be. Suspect Bucket fucked around with this message at 19:30 on Nov 24, 2016 |
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Nov 24, 2016 19:22
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Finally made those turkey wings up, here's the result. https://imgur.com/gallery/dvj4B
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Dec 8, 2016 20:05
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A.s.P. posted:That looks great! How were they texture-wise? I tried making turkey wings once and they were incredibly tough and stringy. Well, I was careful not to overcook them. They were bony, but in a way that went nicely with the crispy skin and amount of meat you get. Not stringy. I feel a lot of people way overcook poultry because of salmonella fears, and destroy the flavor. And I do admit that my cooking poultry to less then 165 does put me at increased risk of food poisoning. But that's a risk I am willing to take for deliciousness. I do poultry to 145. And when I get sick, I'll only have myself to blame for not following better food safety practice. Of course, when dealing with ground meats, cook to the recommended temperature. Suspect Bucket fucked around with this message at 02:28 on Jan 1, 2017 |
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Jan 1, 2017 01:52
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