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.
Topic: 6 wings on the 26r (Read 1120 times)
