6 wings on the 26r

[HoosierKettle]

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[Travis]

Now those are some wings!


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[Jules V.]

Turkey?

[HoosierKettle]

Turkey?

Yes


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[HoosierKettle]

They are stubborn. I'm still cooking them.


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[Davescprktl]

Man I gota try that!  Looks good!

[HoosierKettle]

Man I gota try that!  Looks good!

Tried to cook these from frozen. Don't do that. I put them on with a grill temp around 275 and slowly raised the temp to 400 over two hours. They were only probing 155. I let them go another 30 minutes and they were probing 170. I was starving so I pulled them and ate. They were extremely tough. Meat and skin.

Next time I will start with completely thawed wings and probabaly marinade or brine in something. Not sure in what the best grill temperature should be. I will need to research cooking these before  my next attempt. Good thing I have another package.

So do some research first. These are less forgiving then chicken wings.


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[MacEggs]

They are stubborn. I'm still cooking them.

So do some research first. These are less forgiving then chicken wings.

Nice effort / try, but your analysis and conclusions are spot-on, IMO.

I gave these a go last fall I think it was.  Never again.  Stickin' with chicken. 

[hawgheaven]

They are stubborn. I'm still cooking them.

So do some research first. These are less forgiving then chicken wings.

Nice effort / try, but your analysis and conclusions are spot-on, IMO.

I gave these a go last fall I think it was.  Never again.  Stickin' with chicken. 

Not a fan of turkey wings... actually, not much of a fan of turkey. Period. Yup, give me chicken wings fo sho...

[Hell Fire Grill]

I've cooked turkey wings several times and they usually are tough, especially the skin, part of it is thick as boot leather. I buy them when they're super cheap on the discounted rotten meat rack, for a song or less. They make good soup, stock and broth too. After T-day is the best time to look for a sale.

My family and I have raised and butchered a lot of poultry in general but the turkey wings were never the focus of attention. Our turkeys are usually cooked whole...well except without the feathers & guts. Unfortunately the farmer we trade with had coyote problem last winter and no chick's for us last spring. So we'll be eating a grocery store bird this T-day

I never have done it but one method to try to make them more pleasant to eat is to dry them on a wire rack in the fridge, then cook them hotter than hell indirect, and finish with a reverse sear. To get the skin toasted dark brown and dehydrated. Cutting that thick skin off where the big heavy flight/fletching feathers attach and cutting the flap between the joint/elbow off might do the trick too.

Next time I find some rotten wings I'll try it and let ya know what happened.

[G-MO]

Not a big fan of turkey wings but every time I see a 26" kettle it makes me think I should have gone that way!


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[HoosierKettle]

I've cooked turkey wings several times and they usually are tough, especially the skin, part of it is thick as boot leather. I buy them when they're super cheap on the discounted rotten meat rack, for a song or less. They make good soup, stock and broth too. After T-day is the best time to look for a sale.

My family and I have raised and butchered a lot of poultry in general but the turkey wings were never the focus of attention. Our turkeys are usually cooked whole...well except without the feathers & guts. Unfortunately the farmer we trade with had coyote problem last winter and no chick's for us last spring. So we'll be eating a grocery store bird this T-day

I never have done it but one method to try to make them more pleasant to eat is to dry them on a wire rack in the fridge, then cook them hotter than hell indirect, and finish with a reverse sear. To get the skin toasted dark brown and dehydrated. Cutting that thick skin off where the big heavy flight/fletching feathers attach and cutting the flap between the joint/elbow off might do the trick too.

Next time I find some rotten wings I'll try it and let ya know what happened.

I'm wondering if deep frying the hell out of them would work


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[HoosierKettle]

Not a big fan of turkey wings but every time I see a 26" kettle it makes me think I should have gone that way!


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It's my most used by far. If I could only have one. It would be 26


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