Ingredients
Units
Scale
- 4 lbs. of turkey wings - cleaned and pat dry with a paper towel and either left whole or separated where the drumettes meet the wing-tip
- 1 tbs. of sesame oil
- 1 tbs. of olive oil
- 2 sweet onions, sliced thin
- 1 cup of chicken broth - divided
- 1/2 cup of duck sauce
- 1/2 cup of Andria’s Steak Sauce
- Sesame seeds
- Scallions, sliced thin
For the Dry Rub:
- 2 tsps. salt
- 2 tsps. black pepper
- 2 tsps. sugar
- 2 tsps. garlic powder
- 2 tsps. gochugaru (Korean Chili Flakes)
Cabbage Salad:
- 1/4-1/2 head of green cabbage, sliced thin
- 1/2 cup dried cranberries
- 1/2 cup of frozen peas, thawed and drained
- Fresh basil leaves, either julienned or left whole
- 2-3 scallions, sliced
- Sushi Ginger, to taste
- Andria's House Salad Dressing, to taste
Instructions
- Combine the sesame oil and the olive oil and rub each turkey wing with the olive oil and sesame oil combination.
- Combine the dry rub in a small bowl and rub each turkey wing with the dry rub.
- Place in a freezer bag and place in the refrigerator for at least 30 minutes or up to over-night.
- Preheat Oven 350 degrees F.
- Place sliced onions at the bottom of a large cast iron pan. I used two 12-inch pans.
- Place the turkey wings on top of the onions and brush with Andria’s Steak Sauce.
- Drizzle ½ cup of chicken broth around the edges of each pan, not over the top of the turkey wings.
- Cover the pans with tin foil and place in the oven.
- Bake for 1½ hours.
- Mix the ½ cup of duck sauce with ½ cup of Andria’s Steak Sauce and brush the turkey wings with the mixture.
- Place back in the oven, uncovered, for 15 – 20 minutes to let a nice golden color be achieved.
- Serve with the onion drippings from the pan topped over the wings.
- Garnish with sesame seeds and sliced scallions.
Cabbage Salad:
- Combine the salad ingredients in a large bowl and toss.
- Drizzle the Andria's House Salad Dressing over the individual salad servings.
- Prep Time: 15 minutes
- Cook Time: 2 hours
