Log in

Previous Meal | Next Meal

Crispy Turkey Wings with Salsa

What do you do when you don't want to go to the grocery store but you want a fast home-cooked meal? You improvise! This recipe is easily made within 30 minutes and can be a perfect accompaniment to that leftover box of Chinese rice or a bed of lettuce. Make sure you don't drape the salsa over the wings - it looks pretty in pictures but it's a sure fire way to ruin a well crisped crust.

For the turkey:
  • 2 Turkey wings, tip cut off
  • 1/4 cup margarine
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tsp. dried oregano
  • 2 cups masa flour or cornmeal flour

For the salsa:

  • 2 or 3 plum tomatoes, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 handful fresh cilantro, diced
  • Salt & Pepper
  • 1/4 cup white wine

Heat your oven to 375°F with a heavy cast iron skillet or other oven-safe pan.  Add the salt, pepper, and oregano to the margarine and mix thoroughly.  Make a slit between the skin of the wings and the flesh with a knife and then carefully make a pocket between the two. Do this with both the upper part of the wing and the lower part. Using a small spoon, scoop the margarine mixture and shove in the pocket, pressing gently on the skin so that it spreads over the flesh. After doing this with both wings rub the rest of the butter over the skin liberally.

In a shallow bowl, coat all sides of the wings and set them aside until your pan is hot. Once the pan is ready, add just enough vegetable oil to coat the bottom of the pan and then lay your wings down. Place the wings in the oven for 10 to 15 minutes or until the bottom is yellow to gold, not brown. Flip the wings over and cook for another 10 to 15 minutes or until a probe thermometer reaches 165°F, and then remove your wings to rest.

While the wings cook, assemble your salsa ingredients. After the wings have been removed, place the same pan on your stove at medium to medium-high heat. If there is a pool of oil in your pan remove the excess so that the bottom is just coated but you don't lose any chunky bits in the pan. Now add your onions with a bit of salt and pepper and sauté them until they start turning translucent and a bit brown from the pan drippings.

Add your garlic, tomatoes, and jalapeño and sauté until the tomato sizzles from giving up their juices. Now add your white wine and stir while it simmers, scraping up any chunkies from the bottom of the pan and letting them somewhat dissolve. The liquid will thicken as you stir so keep an eye on the pan to gauge how dry you want the salsa. Once most of the steam from the wine has cooked off, add your cilantro. Taste to adjust seasonings and then serve.

onion, jalapeno, pepper, bell
The Culinary Cobbler

Month of Meals

August 2012