Turkey Wings ... what do I do with them?

Hub

I'm an a mood to try something different.  Went to the local butcher shop and bought a family size pack of fresh turkey wings.  Although I've eaten a ton of chicken wings, I've never eaten, much less cooked, turkey wings.

What say the folks here? Grill them direct raised? Marinate them? Deep fry them like Buffalo Wings? Sauce them?

Because I bought the family pack (just for myself) I have enough to do some experimenting and try a few cooked different ways.  I have no idea what to expect taste or texture wise.  Please share your turkey wing technique and I will try a few different approaches tonight and post photos of such.  Thanks.

Mattman3969

I do them just like their sheeken cousins wangs.  What ever seasoning you like and I go bout 450° indirect.   

gdenby

When I buy them, and they have all three parts, tips, double bone, and wing-stick, I usually separate the sections and do each a little different. The tips I save for stock. The 'sticks, I do pretty much like chicken legs, raised direct. Doesn't hurt to brine them, they are tougher and take awhile to cook. The middle sections I do lo-n-slo. There have been a few places in Chi selling them as turkey ribs. They are thin and flat enough that they cook faster than pork, and the meat is pretty tender. I do like to sauce them. And, I do trim away the thick ridge of skin along the thin edge. To date, that ridge has turned out tougher and chewier than I like.

Mickey

400 Direct Raised.  With or without sauce. 

SGH

I know you were asking about on the BGE, but as a alternative, I love them soaked in buttermilk for about 8 hours and then deep fried.