Korean Barbecue Turkey Wings

Korean Barbecue Turkey Wings

  • Course

    Small Bites

  • Duration

    27 hours

  • Serves

    2-6
Chef’s notes

Turkey wings aren’t all that similar to chicken wings. For starters, turkey wings are much tougher and require a bit more work to make edible. That doesn’t mean they aren’t worth the effort, though—they’re incredibly meaty and can make a meal all by themselves.

To get started, pluck all the fingers you can with your fingers. Once you get to the hard-to-pull primary feathers, use a knife to score the skin at the feather shaft. Keep lightly making these cuts until you’re able to pull all the feathers off. Once the wings are plucked, separate them at the joint so you have two large pieces—in chicken wing lingo this creates the “drum” and the “flat.”

The ginger-chunjang sauce is an amalgamation of Korean and Chinese influences, plus what’s already in your pantry. It has the sticky barbeque texture and savory, umami flavor that make them addicting. You’ll be disappointed a turkey doesn’t have more wings to go around.

turkey wing recipe

Ingredients

  • 2-6 separated turkey wings
  • 1 1/2 quarts stock
  • 2 bay leaves
  • 3 dried chili peppers

Korean Barbecue Sauce

  • ¼ cup chunjang
  • ¼ cup honey
  • 1 tbsp. brown sugar
  • 1 tbsp. ginger, minced
  • 1 tsp. garlic, minced
  • 2 tbsp. green onion, sliced thin
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. shaoxing cooking wine
  • ½ tsp. chili flakes
  • ⅛ tsp. salt

Preparation

  1. Separate the wings and place them in a dry brine for 24 hours (follow this dry brine recipe).

  2. Mix sauce ingredients in a small saucepan over low heat. Stir until well mixed. Set aside. You can make the sauce days in advance, just keep it in the fridge.

  3. Preheat oven to 350 degrees. Place wings in Dutch oven with bay leaves and dried chili peppers and cover with stock. Cover with lid and place in the middle of the oven for about 3 hours. The flats will get tender quicker than the drumettes. You want them tender but not falling off the bone.

  4. Strain wings and allow to cool. Preheat your oven on “broiler” setting. Brush both sides of the wings with sauce, place on a sheet pan, and broil on top rack for 3 minutes. Rotate and broil for another 3 minutes, or until the edges are crispy. Brush with remaining sauce and serve.

Chef’s notes

Turkey wings aren’t all that similar to chicken wings. For starters, turkey wings are much tougher and require a bit more work to make edible. That doesn’t mean they aren’t worth the effort, though—they’re incredibly meaty and can make a meal all by themselves.

To get started, pluck all the fingers you can with your fingers. Once you get to the hard-to-pull primary feathers, use a knife to score the skin at the feather shaft. Keep lightly making these cuts until you’re able to pull all the feathers off. Once the wings are plucked, separate them at the joint so you have two large pieces—in chicken wing lingo this creates the “drum” and the “flat.”

The ginger-chunjang sauce is an amalgamation of Korean and Chinese influences, plus what’s already in your pantry. It has the sticky barbeque texture and savory, umami flavor that make them addicting. You’ll be disappointed a turkey doesn’t have more wings to go around.

turkey wing recipe

Ingredients

  • 2-6 separated turkey wings
  • 1 1/2 quarts stock
  • 2 bay leaves
  • 3 dried chili peppers

Korean Barbecue Sauce

  • ¼ cup chunjang
  • ¼ cup honey
  • 1 tbsp. brown sugar
  • 1 tbsp. ginger, minced
  • 1 tsp. garlic, minced
  • 2 tbsp. green onion, sliced thin
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. shaoxing cooking wine
  • ½ tsp. chili flakes
  • ⅛ tsp. salt

Preparation

  1. Separate the wings and place them in a dry brine for 24 hours (follow this dry brine recipe).

  2. Mix sauce ingredients in a small saucepan over low heat. Stir until well mixed. Set aside. You can make the sauce days in advance, just keep it in the fridge.

  3. Preheat oven to 350 degrees. Place wings in Dutch oven with bay leaves and dried chili peppers and cover with stock. Cover with lid and place in the middle of the oven for about 3 hours. The flats will get tender quicker than the drumettes. You want them tender but not falling off the bone.

  4. Strain wings and allow to cool. Preheat your oven on “broiler” setting. Brush both sides of the wings with sauce, place on a sheet pan, and broil on top rack for 3 minutes. Rotate and broil for another 3 minutes, or until the edges are crispy. Brush with remaining sauce and serve.

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Save this recipe

Korean Barbecue Turkey Wings

Recipe by: Wade Truong
Korean Barbecue Turkey Wings
  • Course

    Small Bites

  • Duration

    27 hours

  • Serves

    2-6
Chef’s notes

Turkey wings aren’t all that similar to chicken wings. For starters, turkey wings are much tougher and require a bit more work to make edible. That doesn’t mean they aren’t worth the effort, though—they’re incredibly meaty and can make a meal all by themselves.

To get started, pluck all the fingers you can with your fingers. Once you get to the hard-to-pull primary feathers, use a knife to score the skin at the feather shaft. Keep lightly making these cuts until you’re able to pull all the feathers off. Once the wings are plucked, separate them at the joint so you have two large pieces—in chicken wing lingo this creates the “drum” and the “flat.”

The ginger-chunjang sauce is an amalgamation of Korean and Chinese influences, plus what’s already in your pantry. It has the sticky barbeque texture and savory, umami flavor that make them addicting. You’ll be disappointed a turkey doesn’t have more wings to go around.

turkey wing recipe

Ingredients

  • 2-6 separated turkey wings
  • 1 1/2 quarts stock
  • 2 bay leaves
  • 3 dried chili peppers

Korean Barbecue Sauce

  • ¼ cup chunjang
  • ¼ cup honey
  • 1 tbsp. brown sugar
  • 1 tbsp. ginger, minced
  • 1 tsp. garlic, minced
  • 2 tbsp. green onion, sliced thin
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. shaoxing cooking wine
  • ½ tsp. chili flakes
  • ⅛ tsp. salt

Preparation

  1. Separate the wings and place them in a dry brine for 24 hours (follow this dry brine recipe).

  2. Mix sauce ingredients in a small saucepan over low heat. Stir until well mixed. Set aside. You can make the sauce days in advance, just keep it in the fridge.

  3. Preheat oven to 350 degrees. Place wings in Dutch oven with bay leaves and dried chili peppers and cover with stock. Cover with lid and place in the middle of the oven for about 3 hours. The flats will get tender quicker than the drumettes. You want them tender but not falling off the bone.

  4. Strain wings and allow to cool. Preheat your oven on “broiler” setting. Brush both sides of the wings with sauce, place on a sheet pan, and broil on top rack for 3 minutes. Rotate and broil for another 3 minutes, or until the edges are crispy. Brush with remaining sauce and serve.