SMOKIN' TURKEY WINGS

FOR THE HOT SAUCE:
3 ounces Tabasco sauce
1 tablespoon sesame oil
1/2 cup fresh garlic, peeled and cut into slivers
1/2 cup fresh ginger, peeled and cut into slivers
1/2 cup fresh cilantro, chopped fine
FOR THE TURKEY WINGS:
5 pounds turkey wings
1 teaspoon smoke essence (liquid smoke)
to taste salt and black pepper
TO SERVE:
2 tablespoons sesame seeds, toasted
2 large limes
garnish: pickled ginger
garnish: wasabi

TO MAKE THE HOT SAUCE:
Mix together Tabasco sauce, sesame oil, garlic, ginger and cilantro. Cover and reserve.

TO PREPARE THE TURKEY WINGS:
Cut off wing tips. (Reserve for turkey stock or soups.) Cut remaining wings into 2 pieces at each joint.

In a large Dutch oven or stock pot, stir smoke essence, salt and pepper into water. Add turkey wings and cold water to cover. Over high heat, bring wings to a boil, immediately reduce heat and simmer for 15-20 minutes or until tender.

Drain and pat dry with a clean paper towels. Pat wings well to remove all moisture.

Heat oil to 350-375 degrees F. Deep fry wings until they reach a golden brown, about 6 to 8 minutes.

TO SERVE:
Transfer wings in bowl, add reserved hot sauce and toss gently until wings are completely coated. Sprinkle with sesame seeds.

Squeeze 1 lime and cut remaining lime into wedges. Pour lime juice over the wings and garnish with lime wedges. Serve with pickled ginger and wasabi.

Servings: 6
Chef: Recipe by Chef Terence Hudson
Source: National Turkey Federation