Honey Garlic Turkey Wings

My all-time favourite ingredient combination, which is garlic and honey, are the dominant flavours in these Honey Garlic Turkey Wings. If you ever feel like there’s not enough meat on a chicken wing, give turkey wings a try! They are super moist and more filling too!!

Maybe you will think that it’s a little too soon to be sharing another turkey recipe. After all, those of us who celebrate Christmas and prepare a large Christmas dinner, usually prepare turkey as the main. We had both a whole roasted turkey and a vegetarian-friendly tofurkey at Christmastime. And, shortly after that, I made this 30 Minute Turkey Teriyaki. Now, here I am with Honey Garlic Turkey Wings!

This particular recipe was born out of a need to use up a bunch of turkey wings. Back in the fall, John.e called me from one of our favourite grocery stores to tell me that turkey drumsticks were on sale. I had been telling him that I wanted to smoke some turkey legs, so he wanted to know if he should buy some. He did, but he also bought a bunch of turkey thighs and wings.

Now, I’m not totally against freezing meat of any kind, but I don’t like to have meat in my freezer for longer than three months. For me, that’s the cut off. I know some people are comfortable with freezing meat for a longer period of time. In fact, I grew up in a home where various types of meat like moose, for example, were frozen from one hunting season to the next. The same rule applies to fish! I’m not saying it’s wrong, I’m just saying that it isn’t for me.

MORE TURKEY RECIPES

Needless to say, I put the drumsticks to use right away and made these absolutely delicious Smoked Turkey Legs. And, before I knew it, Christmas was right around the corner, so the thighs and wings sat at the bottom of our freezer until now. I prepared a Whole Roasted Turkey for Christmas, but luckily, we were able to find a smaller turkey so that we would not be left with too many leftovers.

However, not having turkey leftovers left me wishing I had opted for a larger turkey. There’s no way to make me happy, I know! Then, I remembered the frozen turkey wings and dug them out of the freezer to thaw them out. I knew that I wanted to try something different rather than just roasting them like I did before in these Butter Basted Turkey Legs and Thighs.

The fact that I had these large, whole turkey wings made me think of the many chicken wing recipes that I have here at Lord Byron’s Kitchen. My favourite chicken wing flavour of all time is honey garlic, so I wanted to try making the same recipe using turkey wings instead. The result was phenomenal and I’m sharing that recipe with you today.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Turkey Wings – For this recipe you will need 4 whole wings. Use a knife to separate the drumette from the wingette. Cut away the tip and discard it or save it to make turkey stock.
• Buttermilk – Soaking the turkey in buttermilk will tenderize the meat and get rid of the gamey taste.
• Salt – This recipe looks like it has a lot of salt, but don’t worry, turkey needs to be very well seasoned.
• Honey – Save your organic honey for your tea. Cheap, squeeze-bottle, store-bought honey can be used here without compromising the flavour of the dish.
• Garlic – Use fresh garlic and you will need lots of it!
• Ginger – Fresh ginger in honey garlic wings? Yes! It adds depth and warmth to the sauce.
• Ground Black Pepper
• Water
• Sesame Seeds – If you have toasted sesame seeds, use those, if not, I’ll tell you how to toast them – it’s so easy and tastes so much better.

HOW TO TOAST SESAME SEEDS

If you are not familiar with toasted sesame seeds, then please try it just once. You will probably never revert to using untoasted sesame seeds again! I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the seeds.

See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I wanted you to see the pan – remember, do not use non-stick if possible. You’ll get better results with plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting seeds. Add the seeds to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.

Keep the seeds moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The seeds will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

WHAT IS BUTTERMILK?

Buttermilk is the liquid that is left behind after churning butter made from cream. The stuff we buy in the store is not pure buttermilk though. What we buy is cultured buttermilk which has had a bacteria added to it and allowed to ferment.

You’ll note that buttermilk has a slightly sour taste and smell – much like sour cream! But, don’t worry; it’s not spoiled and you can consume it safely without getting sick.

Did you know that you can make your buttermilk at home? Yes! If you don’t have any on hand, you can make your own. Just stir one tablespoon of fresh lemon juice or white vinegar into a cup of whole milk. It will not be as thick as store-bought, cultured buttermilk, but it will do the trick! Now, let’s get back to this Honey Garlic Turkey Wings recipe!

HOW TO PREPARE HONEY GARLIC TURKEY WINGS

Step One: Marinating the Turkey Wings

The first thing you want to do is to get the turkey wings into the marinade. Cut the turkey wings into separate pieces. A sharp knife can easily cut between the joints of the wing to separate it into three separate pieces. Discard the tip or save it to make turkey stock. There’s really no meat on it, so there’s no point in cooking it. Add the buttermilk and salt to a large bowl. Stir to combine. Add the turkey drumettes and wingettes to the bowl and allow to marinate at room temperature for 20 minutes.

Step Two: Baking the Turkey

This is super easy! Remove the turkey from the buttermilk marinate. Using paper towels, dab each piece to remove any excess buttermilk and to dry the turkey. Drying the turkey will ensure a crispier skin. Place the turkey pieces in a single layer onto a wire cooling rack with a baking sheet underneath. Be sure to coat the wire cooling rack with non-stick cooking spray first! The baking sheet will catch the dripping grease and moisture. Sprinkle the ground black pepper over the pieces on both sides.

Bake the turkey in a 350 degree F oven for 45-60 minutes. The baking time will depend on the size of your individual wings. A meat thermometer should read 175 degrees when inserted into the thickest part of the drumette. Be sure to not touch the bone with the thermometer! Once fully cooked remove from the oven.

Step Three: Making the Sauce

This is a super easy sauce to make. Add the honey, garlic, ginger, and water to a large skillet. Use a large skillet here, because once the turkey is done, it will go into the skillet with the sauce. Over medium-high heat, whisk the ingredients together and allow them to come to a low boil until the sauce has thickened. Turn off the heat and set the sauce aside until the turkey is cooked. While you wait, toast the sesame seeds.

Step Four: Bringing it all Together

Once the turkey is done, remove it from the oven. Return the honey garlic sauce back to the burner and transfer the turkey wings to the skillet with the sauce. Over medium-high heat, toss the turkey pieces with the sauce until the turkey is well coated and the pieces start to caramelize. Don’t allow the sauce to burn, but do allow it to get really thick, reduced down, and sticky. Turn off the heat. Add the sesame seeds, toss to combine, plate, and serve immediately.

SERVING SUGGESTIONS

There are two or three sides that I can think of that would work perfectly with these Honey Garlic Turkey Wings. First of all, I tend to think of turkey wings as more of a meal much more so than chicken wings. They are more substantial and more filling. Where chicken wings can be used as an appetizer, or served with pizza, turkey wings demand just a little more. I would also consider serving these with mashed potatoes and I would also consider macaroni and cheese.

If you’re making this dish in the warmer months, why not try serving it up with a coleslaw, a pasta salad, and a potato salad too? I can’t think of a better meal to serve to your family for dinner while you all grab a seat outside on the deck. In the cooler months, I would stick to warmer sides, like some sautéed green beans, garlicky quinoa, or scalloped potatoes.