If you are like me a turkey is a big prize. I have shot roughly triple the number of mule deer than turkeys in my life. So I like to make the most of the meat when I get it.
Frequently recipes for wild birds are all about the breast meat. Sure, that’s it the bulk of the score but other bits can inspire interesting dishes – think wings, drumsticks, liver and heart.
Unfortunately, with most wild birds, the wings often get trimmed off at the shoulder and tossed. This is a shame, especially if you can collect a few. They make an impressive party snack, like pterodactyl wings with BBQ sauce.
Sticky Turkey Wings
½ cup green onions
¼ cup honey
2 Tablespoons soy sauce
2 Tablespoons black bean paste
2 Tablespoons siracha
1 Tablespoon fresh ginger, grated
Combine all of the above ingredients in a small bowl. Reserve.
2 each turkey wings, cut at the elbow joint
2 cups water, or more
Toss the wings in the sauce and add them to a crock pot. Pour on remaining sauce. Add enough water to almost cover the wings. In my crock pot this is about 2 cups, yours might be different. Turn crock onto “low” and cover. Let cook for about 6-8 hours. I did mine overnight getting up to check on them at about 3am.
Depending on your crock pot your water level will need adjusted. Also, the black bean sauce will make the reduced sauce look burned. It is not, usually.
When the wings are fall off the bone tender turn off the heat, let cool for an hour and then refrigerate overnight if you can. This extra time allows the flavors to more fully develop in the wings.
Re-heat tightly covered in the microwave make sure to use the sauce that is left in the pan. Garnish with green onions and enjoy!