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Smoked Turkey Wings with Dr. Pepper Barbecue Sauce Print Email


For the wings:
1/2 cup salt
1/2 cup sugar
1/2 cup cider vinegar
1 cup dry wood chips, for smoking

For the barbecue sauce:
2 liters Dr Pepper
3/4 cup ketchup
3/4 cup honey mustard
1/4 cup cider vinegar
1 teaspoon smoked sea salt
1 tablespoon crushed red pepper

To make the turkey wings, in a large bowl, combine the water, salt, sugar and cider vinegar. Add the turkey wings to the bowl, and cover and refrigerate them for 1 to 2 hours.

Drain the wings, and air-dry them on a rack in the refrigerator for another hour until the skin gets slightly tacky to help the smoke stick to the meat.

Preheat oven to 400F. To make the smoker, cover the bottom of a wok with three layers of aluminum foil. Make a small open pouch out of foil and place the wood chips inside (do not cover the top of the chips with foil).

Place the chip packet on the bottom of the wok, and lay a wire rack over the chip packet. Place the turkey wings on top of the rack, put the lid on the wok, and cover tightly with three sheets of aluminum foil.

Set the wok on the stovetop over low heat, and smoke the wings for 30 minutes.

Transfer the wings to a baking sheet, and finish cooking in oven until the skin is crispy, about 30 to 45 minutes.

To make the Dr. Pepper barbecue sauce, in a large saucepan, boil and reduce 2 liters of Dr Pepper until only 1 1/2 cups remain.

Add the ketchup, honey mustard, cider vinegar, salt and pepper, and whisk together. Bring to a simmer, and cook for 10 minutes.

Toss with smoked turkey wings immediately, and serve. - makes 4 servings - zest factor: medium. Recipe by Evan LeRoy for Chile Pepper magazine
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