Peppered Turkey Wings Recipe

Prepare and brine (optional, recommended for moist wings)

If time permits, dissolve 2 tbs kosher salt in 1 liter cool water and submerge wings for 1-4 hours in the refrigerator. If skipping wet brine, proceed with dry seasoning below.

Pat dry and season

Remove wings from brine (if used), rinse briefly and pat completely dry with paper towels. In a small bowl combine 2 tbs kosher salt, 3 tbs coarsely ground black pepper, 1 tbs smoked paprika, 2 tsp garlic powder, 1 tsp onion powder and 1 tsp dried thyme. Rub wings with 4 tbs olive oil and 2 tbs apple cider vinegar, then evenly coat with the dry seasoning mix. Sprinkle 1 tbs brown sugar over wings and rub gently to distribute. Let sit at room temperature for 20-30 minutes or refrigerate covered for up to 4 hours to develop flavor.

Bring to temperature

Remove wings from refrigerator 30 minutes before grilling to come to near room temperature for even cooking.

Preheat grill or oven

Set up grill for indirect medium-low heat (around 275-300°F / 135-150°C). If using oven, preheat to 300°F (150°C). Prepare a drip pan with a little water or stock under the grill grate or in the oven to keep humidity and catch drippings.

Roast slowly

Place seasoned wings skin-side up on the cooler side of the grill (indirect heat) or on a wire rack over a baking sheet in the oven. Cook for 1.5 to 2 hours until meat is very tender and pulling from the bone; internal temperature should reach at least 175-185°F (79-85°C) for fall-off-the-bone texture. Turn wings once halfway through cooking for even browning.

Crisp finish

If you want crispy edges, move wings to direct medium-high heat or increase oven to 425°F (220°C) for the last 8-10 minutes, turning once and basting with 1-2 tbs melted butter until edges are crisp and lightly charred. Remove wings and let rest 5 minutes.

Cook peppers

While wings are in the final 20-30 minutes of cooking, heat 2 tbs butter in a large skillet over medium heat. Add 3 thinly sliced red bell peppers and 2 tsp minced garlic. Sauté 6-8 minutes until peppers soften and begin to caramelize.

Add roasted peppers and season

Stir in 1 cup chopped roasted red peppers (jarred), 1 tsp crushed red pepper flakes, 1 tsp smoked paprika and 1 tsp salt. Cook 2 minutes to blend flavors.

Build the sauce

Add 120 ml chicken or turkey stock and 1 tbs honey. Bring to a simmer and reduce 4-6 minutes until sauce slightly thickens. Stir in 1 tbs lemon juice and 2 tbs chopped fresh parsley. Adjust salt and pepper to taste, finishing with 1 tsp coarsely ground black pepper for a peppered kick.

Toss with wings

Place rested wings in a large bowl or shallow pan. Pour the warm red pepper sauce over the wings and gently toss to coat evenly. If desired, return tossed wings to the hot grill or oven for 3-5 minutes to set the glaze and meld flavors. Spoon extra sauce over before serving.

Transfer wings to a serving platter. Garnish with remaining 2 tbs chopped green onions and a sprinkle of fresh parsley. Serve with lemon wedges and offer additional coarse black pepper at the table. Recommend pairing with the guest's choice of sides (mashed potatoes, grilled vegetables, or rice).