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Turkey Wings

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DMW
DMW Posts: 13,832
in EggHead Forum
Flying solo tonight, family is still at the beach. Ran over to WM this morning and picked up a 2 pack of turkey wings. Put them in the fridge to dry.

Around lunch time I clipped the tips and hit one with "Traditional Turkey" from Tasty Licks BBQ, the other with Curry-ish from Dizzy Pig.

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Got the small to 400* with some cherry wood.
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Raised direct. The toothpick was so I could remember which was which. Toothpick = Traditional Turkey

No sauce, cooked til around 180*-ish

image

I tasted both, ate the Curry-ish. Traditional Turkey was good, but Curry-ish was great. The other will make a great lunch tomorrow.


They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    Fine looking bird you got there.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • berndcrisp
    berndcrisp Posts: 1,166
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    Fine looking bird wings you got there my friend.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • DMW
    DMW Posts: 13,832
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    Epic dessert. Nailed it.

    imageimageimage
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    You sure did! Nice!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Jeremiah
    Jeremiah Posts: 6,412
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    Funny, how the dp keeps winning. Good stuff. And what this s'more stuff- your supposed to drink dessert! :-? :D
    Slumming it in Aiken, SC. 
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  • DMW
    DMW Posts: 13,832
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    Jeremiah said:

    Funny, how the dp keeps winning. Good stuff. And what this s'more stuff- your supposed to drink dessert! :-? :D

    Dessert?!?! How do you think I got this far? Drinking was from start to finish.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jeremiah
    Jeremiah Posts: 6,412
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    Ok. Then carry on. #-o
    Slumming it in Aiken, SC. 
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  • johnkitchens
    johnkitchens Posts: 5,227
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    Good looking cook.

    Louisville, GA - 2 Large BGE's
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  • tulocay
    tulocay Posts: 1,737
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    Looks great.
    LBGE, Marietta, GA
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  • TTC
    TTC Posts: 1,035
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    I said hell yeah
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • plumbfir01
    plumbfir01 Posts: 725
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    I did turkey legs the other day at 300 until 178ish and i was mistaking on not brining or something....i bought them free range and they were not super tough but they were close.... any thoughts?
    Beaufort, SC
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  • DMW
    DMW Posts: 13,832
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    @plumbfir01 I had the same reaction to turkey legs. Then I tried curing them first. That did the trick. I'm guessing the texture of wings could have been amped up if I had cured them as well, but didn't plan ahead enough for that.

    Here's a thread where I commented with the wet-cure recipe and results:



    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    @DMW‌
    Do you like the "ham" like taste that curing imparts? I myself do. My wife does not. Just curious.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • sofakingbald
    sofakingbald Posts: 49
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    Nice - I just ate and I'm hungry again.
    BGE novice from Arlington, Texas

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  • DMW
    DMW Posts: 13,832
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    @SGH yes, I do like the "ham" flavor that curing adds.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    @DMW‌
    I like it a lot. I will cure the whole turkey sometimes.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 500
    500 Posts: 3,177
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    I cooked turkey wings last weekend and was not impressed.  I did them indirect at 275* until 165*, and they were just a pain to get any meat off them.  With all the gristle and tendons, I felt they were not worth it.  Chicken wings rock much better than their foul cousins.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • NDG
    NDG Posts: 2,431
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    Nice cook - looks like you got the Turkey Wings figured out.   

    I tried them them recently and it was awful - actually - one of the worst things I have ever pulled off the egg.  I probably screwed something up . . . but regardless - I would have to agree 100% with @500 comments.   The texture of the meat surrounding all the tendons was slimy/wet and I had to remove gristle from my mouth a few times. My wife took a few bites and gave me the stink eye as if I served her tainted donkey meat!
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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