A liberal splash of vinegar delivered near the end of cooking makes these wings sing. In the book, the huge and meaty wings were served with a bell pepper and cabbage slaw and dressed baked sweet potatoes.
To make 2 servings, use quarter-teaspoon amounts of the spices, a splash of apple cider vinegar, crushed red pepper flakes to taste and a smaller, shallow roasting pan or baking dish. Check doneness after 1 hour.
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 6 (12 ounces) turkey wings with joint
- 5 tablespoons corn oil or canola oil
- 1/3 cup apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes
Combine the salt, pepper, garlic powder, paprika, poultry seasoning and onion powder in a small bowl. Use your fingers to rub the mixture all over the turkey wings; cover and refrigerate overnight.
When ready to cook, preheat the oven to 350 degrees.
Trim off and discard 1/2 inch to 3/4 inch of the pointed wing tip. Cut through the connecting skin between wing and joint for more even cooking. Spread the oil on a large rimmed baking sheet, and arrange the turkey wings in a single layer on top. Seal tightly with aluminum foil and bake for 1 1/2 hours. Remove the foil carefully, to avoid being burned by steam, and pour the vinegar evenly over the wings, then sprinkle on the crushed red pepper flakes. Reseal with foil and bake for 30 minutes. Remove from the oven and discard the foil; drain and discard the oil and accumulated drippings from the wings. Change the oven setting to broil. Return the wings to the oven and broil for 2 to 4 minutes, until they are slightly crisp.
Adapted from "Harlem Really Cooks," by Sandra Lawrence (Lake Isle Press, 2006).
Tested by Bonnie S. Benwick.
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