Smoked and Sous Vide Wild Turkey Wings
Stop throwing out those wild turkey wings! Tenderize those tough cuts with a low-and-slow method before finishing them on a smoker or grill.
Equipment
- Smoker (or grill)
- Sous vide cooker optional
Ingredients
Sous vide method
- Wings from a wild turkey (drumettes and flats)
- 4 cloves fresh garlic smashed
- Kosher salt and freshly cracked black pepper
- White wine
- Sprigs of fresh rosemary, thyme, and sage
- Olive oil
- Favorite barbecue sauce
- Finely minced chives or sliced scallions
Oven method
- Wings from a wild turkey (drumettes and flats)
- 6 ribs of celery chopped
- 1 onion chopped
- 2-3 bay leaves
- 1 bulb of fresh garlic peeled and smashed
- Kosher salt and freshly cracked black pepper
- White wine
- Chicken stock enough to cover turkey meat
Instructions
- Lightly salt and pepper all sides of turkey wings and seal in a sous vide bag with fresh herb sprigs, smashed fresh garlic, a dash of white wine, and olive oil. Sous vide at 180 degrees Fahrenheit for 12-14 hours. If cooking domestic turkey wings, you can cut that time in half.
- If simmering in a baking dish in an oven, lightly salt and pepper all sides of turkey wings and cover with a bit of white wine and chicken stock, then add all other ingredients. Cook at 275 F for 3-4 hours until tender. If cooking domestic turkey wings, 2 hours should be enough to tenderize.
- Upon removing from sous vide or oven, smoke at 200 F for 2 hours. Remove and toss through your favorite barbecue sauce and garnish with finely minced chives or sliced scallions. Enjoy!
Notes
*Nutrition values vary by cooking method.
Nutrition
Calories: 33kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 136mgFiber: 1gSugar: 3gVitamin A: 62IUVitamin C: 6mgCalcium: 29mgIron: 1mg
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