What to cook with turkey wings. Turkey wing: a delicious dinner recipe
The differences between national cuisines are determined not so much by the products as by the spices with which these products are flavored. Today we're going to cook turkey wings the way they would in Southeast Asia.
To prepare baked turkey wings in a ginger-honey marinade we will need: ginger root, garlic, lemon, soy sauce, honey and a spicy dressing of hot pepper and dry oriental spices.
How to cook delicious turkey wings
First we will prepare the marinade.
Ginger and garlic can be chopped with a knife or crushed in a garlic press, but it is better to do this with a special grater, which will help not to lose a single drop of spicy juice.
The culinary philosophy of Southeast Asia requires that every dish, from appetizer to dessert, contain all four basic tastes: salty, sweet, sour and spicy. Spicy is determined by ginger, garlic and hot pepper. Lemon will provide acidity, honey will provide sweetness, and soy sauce will provide salt.
Mix all the spices into a paste, which we will spread on our wings.
Turkey skin and wing meat are quite dense and would require at least several hours to marinate in the conventional manner. To reduce the time, we can either use a special expensive device called a “vacuum marinator” or a “set of vacuum lids for canning” with a pump, which can be bought at any hardware store for... well, very ridiculous money.
In this way you can very quickly marinate any meat, fish and other products. Even kebab from tough, middle-aged meat or lightly salted cucumbers are prepared in literally 15-30 minutes instead of several hours.
We just have to coat our wings with the prepared spicy mixture, push them into the jar, close the lid and pump out the air. Under the influence of rarefaction, the pores open and the marinade quickly passes deep into the tissues.
In order for the process to proceed effectively, the jar needs to be turned over from time to time so that the marinade washes each piece from all sides.
In a maximum of half an hour, we can already open the lid, take out the very high-quality marinated wings, and place them in a baking dish greased with vegetable oil. You can also send marinade from a jar there - it will become the basis of a very tasty sauce.
You can bake the wings in the oven, in a slow cooker or in a convection oven - the latter will be the fastest. Bake at maximum temperature and ventilation for 10-15 minutes on each side.
In the middle of baking, the wings need to be turned over and poured over the resulting sauce.
Baked turkey wings are ready when the juices run clear when pierced with a toothpick.
The side dish for our “Wings of the East” requires crumbly basmati rice, cilantro and celery, spicy Korean carrots and something sour: a slice of lemon, lime or a spoonful of sour green plum sauce.
Try baking this way and you will see that eating such aromatic and tasty baked turkey wings is a pleasure.
Turkey meat is a very healthy and tasty product. All parts of the poultry carcass are used in cooking, including the wings. The shoulder and elbow parts of the wing can act as an independent snack, and can also be used in combination with other products to prepare various soups and hot dishes. Turkey wing recipes will be discussed in more detail in this article.
Turkey wings are most often sold in packaged form. The packaging must indicate the expiration date of the product, which you must pay attention to when purchasing. As for the type of packaging, it is better to give preference to vacuum-sealed wings. It is also important to pay attention to the turkey's skin tone. The surface of the wings should be free of mucus, mechanical damage and dark spots. The skin should be light, yellowish in color.
It's best if the wings are chilled rather than frozen.
Pickling
The marinating step is necessary for many methods of preparing turkey wings, as the marinade produces soft, juicy meat after cooking. The skin can be pierced in several places with the tip of a knife so that the marinade is better absorbed into the meat. There are quite a large number of options for marinade, but the principle of its preparation and marinating is practically unchanged: bulk and liquid components are combined with each other, wings are placed in the resulting mixture for several hours. A simple mustard-based marinade works well for the shoulder and elbow parts of a bird carcass. To prepare it you will need the following components:
- Dijon or regular mustard in the amount of 70 grams;
- two tablespoons of lemon juice;
- four large spoons of sour cream;
- a pinch of ground coriander and white pepper.
Mustard is mixed with lemon juice and sour cream until smooth. The mixture is seasoned with coriander and pepper and stirred again. Salt is added to the marinade to taste. The wings are placed in the resulting mixture and left for at least two hours. The pickled product can be baked in the oven or cooked on the grill.
Another popular turkey marinade option is honey-soy sauce and honey-orange-soy sauce. To prepare the honey-soy marinade, you need to mix five chopped cloves of garlic, a large spoon of honey and two large spoons of soy sauce. The mixture is seasoned with salt and pepper to taste, after which the wings are placed in it to marinate. The second sauce differs from the first only by adding a couple of spoons of orange juice.
How to cook?
All popular methods of heat treatment of foods are suitable for preparing turkey wings. The duration of cooking primarily depends on the method chosen. The baking time of the product in the oven after prolonged marinating will be about 40-45 minutes. The temperature in the oven should be 200 degrees. At the same time, these indicators of time and temperature conditions can be considered generalized, since other factors also influence the preparation of wings. For example, their size, the quality of the oven and the recipe of the dish.
You can bake the wings either on a baking sheet greased with vegetable oil or in a baking sleeve or foil.
Cooking on a gas stove will take longer than baking in the oven. It takes about an hour and a half to extinguish the wings. Roasted turkey shoulders and elbows can be cooked either in a frying pan or on the grill. If you can easily cook the product over coals, then when using a frying pan and a gas stove, it is recommended to fry parts of the bird carcass until golden brown, and then put it in the oven. When cooking in a frying pan, the skin may fry too quickly and the meat may not be cooked through, so the wings are cooked in the oven. Preparing delicious dishes from turkey wings is not so difficult - the main thing is to maintain the proportions of the main ingredients and follow the recipe.
With potatoes
The shoulder and elbow parts of a poultry carcass, baked with potatoes, are a complete hot dish that can be served as a second dish for lunch or dinner. This recipe is convenient in that you do not need to prepare a separate side dish for the meat, since the root vegetable will already be a good addition. To prepare a kilogram of wings you will need the following products:
- 700 grams of potatoes;
- two large spoons of vegetable oil;
- four tablespoons of mayonnaise;
- salt and ground black pepper to taste.
If desired, you can also add all-purpose seasoning for potatoes or meat. Before baking, the wings must be cut into portions at the joints. Parts of the carcass must be well salted and peppered, and then placed in mayonnaise for at least one hour. After the shoulder and elbow parts of the bird carcass have been marinated in mayonnaise, you can begin preparing the potatoes. The tubers are peeled and cut into large slices. The root vegetable must be salted, peppered and sprinkled with oil, then placed in a baking bag.
Place pieces of turkey carcass on a “pillow” of potatoes and tie a baking bag on both sides. The dish is baked at 200 degrees for an hour. To prevent the tubers from burning during cooking, the sleeve with the contents must be turned over periodically. You can serve the finished hot dish with Tatar sauce or barbecue.
Aspic
The classic version of jellied meat involves the use of parts of beef or pork carcass. However, turkey is also good for preparing this dish. Turkey wings contain a lot of cartilage tissue, which provides the product with excellent gelling properties. To prepare jellied meat you will need the following products:
- six turkey wings;
- two bird thighs;
- two medium carrots;
- a pair of onions;
- six peas of black aromatic pepper;
- bay leaf in the amount of five pieces;
- salt to taste.
Before you start cooking the jellied meat, it is recommended to leave parts of the bird carcass to soak in cold water for a couple of hours. This will remove impurities from the meat and produce a light, clean broth. Parts of the bird carcass must be placed in a deep pan and filled with clean water so that it is five centimeters higher. The contents of the pan must be brought to a boil, then remove the foam from the surface of the broth and reduce the heat to low. Place whole onions and carrots, as well as allspice, into the container. After two hours of cooking, the onions and carrots must be removed from the pan.
In total, you need to cook the meat for about five hours. An hour before cooking, you can add salt and bay leaf to the pan. After parts of the bird carcass have been boiled, they must be removed from the broth, cooled and the meat separated from the bones. The meat must be cut into small pieces and mixed with chopped garlic. Pieces of turkey are laid out in molds where the jellied meat will harden and filled with broth. The dishes with jellied meat must be put in the refrigerator overnight to harden.
With the current variety of meat, sometimes our eyes widen. But if you are a supporter of eating something that is not only tasty, but also without harm to your stomach and figure, you should give up pork and think about a more dietary alternative. Everyone is already fed up with chicken; Moreover, its most healthy meat is tasteless and dry. So it’s better to choose a wing; you can choose from a wide range of preparations. Among it there are the simplest options, accessible to even a novice cook, and quite complex ones. The main thing is that it always turns out delicious.
Tomato Turkey Wing Soup: Recipe
First, you should think about the first course. Even if you don't really like soups, you will definitely like this dish. Its main component is the turkey wing. The recipe is not too troublesome, and the result is simply excellent.
In a three-liter saucepan, a broth is boiled from two wings, with the addition of a halved onion, large pieces of carrots and allspice. Another onion, finely chopped, is used for frying. When it acquires a golden hue, thin strips of half a sweet pepper are added to the onion, and after five minutes - a couple of spoons of tomato paste and a third of a glass of water. Stewing lasts until the mass is boiled. This will take about five minutes.
The broth is filtered, the onion is discarded, the carrots are chopped into strips, and the meat is removed from the wings. Everything returns to the base, complemented by frying and cubes of two potatoes. When the soup boils, add some salt. As soon as the potatoes reach softness, the pan is removed from the stove, a chopped bunch of dill and a couple of garlic cloves are added to the soup. A third of an hour of infusion - and you can have lunch.
We bake deliciously: the best marinades
Boiled and roasted turkey has amazing flavor. But baked meat is considered the most delicious. In addition, this is the fastest and most hassle-free recipe. Wings can be baked without any accompaniment. To make it more appetizing, you just need to marinate them first. The following compositions were recognized as the most delicious:
- Pickled tomatoes (3 pieces) are pounded, mixed with crushed garlic, chopped basil and dill, a pinch of paprika and grated ginger. The wings are greased and left for an hour.
- Tender meat with a golden brown crust is obtained if the wings are greased with a mixture of liquid honey, soy sauce, a pinch of sugar and a couple of garlic cloves. The turkey is aged in it for at least one and a half hours.
- Meat marinated in mayonnaise always turns out perfect. However, the product in its pure form will not give the desired result, so it must be mixed with mustard, garlic and plenty of herbs of your choice. The wings should simmer in the marinade for at least two hours.
Direct cooking
When a turkey wing is baked, the recipe is practically no different from baking the usual boiled pork. The meat is placed on a baking sheet without removing the marinade and goes into the oven. The time the turkey spends in it depends on the size of the wings. You can also use foil, just remember to unwrap it five minutes before removing the wing to form a nice crust.
Turkey in a sleeve with vegetables
From the wings you can cook a completely full dinner, including a festive one. The appearance of the dish will be worthy of a formal table. First you need to marinate the turkey wing (you can use any marinade recipe, your favorite one). While it is aging, you need to work on the other ingredients for dinner. For example, prepare a side dish.
The easiest option is potatoes, but he will be bored alone. In winter, when there is not much variety in vegetables, you can supplement the tubers with hard, sweet and sour apples, coarsely chopped carrots and whole cloves of garlic. In a more favorable season, eggplants or zucchini, cauliflower, wild mushrooms are added to the potatoes - whatever you have enough imagination and money for. First, vegetables are placed in the sleeve, pickled wings are placed on top, and vegetables are placed on them again. The neck is tied, the bag is placed in a not very hot oven and left in it for an hour.
Turkey wings stewed in vegetable sauce
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It’s a wonderful dish, and most importantly, you can eat it without fear of gaining excess weight or harming your health.
Necessary:
2 turkey wings;
3 carrots;
4 cloves of garlic;
6 shallots;
400 ml water;
3/4 teaspoon ground black pepper;
salt - to taste;
80 ml vegetable oil;
15 g parsley.
How to cook:
Rinse turkey wings and pat dry.
Cut each one at the joints and trim off any excess skin if necessary.
Finely chop the onions and carrots, peeled from the top layer.
Pour vegetable oil into a roasting pan or cauldron and place on high heat.
Fry the poultry pieces until golden brown, about a minute, turning them quickly using tongs or forks.
Place the onion in a bowl, pour in hot water, bring to a boil and cook for 40 minutes at medium temperature.
Then add the carrots, salt and pepper the dish and cook for 30-40 minutes.
Remove the wings.
Mash the vegetables with the broth in a blender, stir in the grated garlic, return the turkey and simmer for another 2 minutes.
Sprinkle it with chopped parsley before serving.
Beautifully glazed turkey wings
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This aesthetic dish will decorate not only everyday, but also holiday menus.
Necessary:
2 turkey wings;
1 lemon;
40 ml soy sauce;
2 tbsp. spoons of brown sugar;
0.5 teaspoons of salt;
1/2 teaspoon each of ground white pepper, dried ginger and nutmeg;
vegetable oil - to taste.
How to cook:
Prepare the wings, cut into phalanges, rub them with salt and spices.
Add brown sugar to soy sauce and squeeze in lemon juice.
Coat the turkey with this sauce, cover with cling film and place in the refrigerator for an hour.
Heat vegetable oil in a frying pan and fry the poultry pieces in it.
Pour the rest of the marinade over them, close the lid and simmer for 20 minutes over low heat, turning occasionally so as not to burn.
Baked turkey wings with vegetables
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Enjoy the tenderness and simplicity of this delicious dish.
Necessary:
2 turkey wings;
2 tomatoes;
2 bell peppers;
2 onions;
1 eggplant;
1 zucchini;
5 cloves of garlic;
1/2 tbsp. a spoonful of mustard;
30 g basil;
1 teaspoon each of Provençal herbs and salt.
How to cook:
Remove stems and seeds from bell peppers.
Peel the onions and garlic cloves from the “shirts”, and the tomatoes from the skin.
Cut the indicated vegetables into pieces, place them in a blender or food processor along with mustard, herbs and salt and blend until smooth. Process the turkey wings as described earlier, dip them in a thick marinade and refrigerate for 2-6 hours.
Cut the skin off the zucchini, remove the tail from the eggplant and cut both fruits into large cubes.
Combine vegetables and poultry with the marinade in a duck pot and bake for 1 hour at 200°C, half of this time covered, the other half without.
Stir the dish from time to time with a wooden spatula.
Bon appetit!
Braise turkey wings.
How to Braise Turkey Wings
Products
Turkey wings - 4 pieces
Carrots - 2 pieces
Sour cream - 200 grams
Water - 1 glass
Vegetable oil - 2 tablespoons
Salt and pepper - to taste
How to cook wings in a frying pan
1. Wash and dry the turkey wings, pluck any remaining feathers if necessary, and rub with salt and pepper.
2. Heat a frying pan, pour oil.
3. Place turkey wings and fry for 5 minutes on each side over high heat until golden brown.
4. Peel the carrots and cut into slices.
5. Mix water with sour cream, pour over turkey wings.
6. Place the carrots, add more salt and pepper.
7. Cover the pan with a lid and simmer for 30 minutes.
You can add a little flour to the broth left over from stewing the wings and warm it up slightly. The result is a delicious (and very high-calorie) sauce.
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