Oven Barbecued Turkey Wings
Instructions:
- A little sweet and very smoky, these wings make excellent picnic fare for a summer afternoon. Look for smoked paprika in specialty and gourmet markets. Makes 6 servings
- 2 tablespoons smoked paprika
- 1 tablespoon dried parsley
- 1 tablespoon kosher salt
- 2 teaspoons packed light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon rubbed sage
- 1â„2 teaspoon celery seed
- 1â„2 teaspoon freshly ground black pepper
- 1â„4 teaspoon garlic powder
- 1â„4 teaspoon cayenne pepper
- 6 turkey wings, tips removed, any excess skin and fat trimmed
- Mix the smoked paprika, parsley, salt, brown sugar, cumin, sage, celery seed, black pepper, garlic powder, and cayenne in a small bowl. Rub this mixture into the skin on the wings, coating them evenly.
- Place the wings on a metal wire rack, such as a cooling rack for cookies (so long as it doesn’t have rubber feet). Set this rack in a roasting pan, a broiler pan, or on a lipped baking sheet. Cover lightly with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Position the rack in the center of the oven; preheat the oven to 350°F. Take the wings out of the refrigerator for 15 minutes while the oven preheats.
- Roast the wings on their wire rack in the pan until browned and crisp, about 2 hours. Cool for 5 minutes before serving.