Turkey wings in the oven. Turkey wing: a delicious dinner recipe. Turkey wing soup recipe. Tomato Turkey Wing Soup: Recipe

Turkey marinade is an important component, thanks to which the meat acquires softness, fragrantness and a unique taste. Today there are a lot of combinations where, by skillfully combining sauces, spices and herbs, you can add juiciness to both the whole bird carcass and its individual parts, and below are the recipes that will help with this.

How to deliciously marinate a turkey?

Before marinating the turkey, you should decide on the choice of meat. Each part of the carcass has its own fat content and different cooking speeds in the oven and in a frying pan. Traditionally, drumsticks and fillets are marinated in kefir, the whole carcass is marinated in citrus juice, and thighs are marinated in soy sauce. Whatever the marinade, the meat must be soaked for at least 2 hours.

Particular care should be taken when choosing meat. Frozen meat should be thawed and only then should you start marinating, and fresh meat should only be blotted with a napkin.
If we are talking about cooking a whole carcass, then it is better to purchase a bird weighing no more than 10 kg. Larger carcasses belong to older birds and have dry and tough meat.
The turkey skin has a dense structure, so for better soaking in the marinade, you can make small cuts on it.
Turkey is often cooked in the oven. It is very simple to marinate a turkey for baking: to add spiciness to the meat, combine chili pepper, rosemary and olive oil, and for tenderness and softness - mayonnaise, lemon juice and ground black pepper.
The best marinade for turkey is one that uses wine, champagne, honey, cognac and herbs; these ingredients have the brightest taste and are successfully combined with each other.
You can simply rub the meat with salt, pepper and garlic, and leave it to soak for several hours.

Turkey marinade for frying

Marinating a turkey for frying means taking into account the specifics of cooking meat in a frying pan and making the marinade as aromatic and rich as possible. In this case, a mixture of oil, garlic, juice and lemon zest is perfect. The oil will soften the dryness of the meat and protect it from burning, while citrus fruits and garlic will add piquancy and aroma.

Ingredients:

lemon juice - 40 ml;
oil - 80 ml;
cumin - 5 g;
lemon zest - 10 g;
clove of garlic - 3 pcs.

Preparation

Combine oil, juice and lemon zest.
Add cumin and chopped garlic.
Place poultry in the turkey marinade and leave in the refrigerator for a couple of hours.

Marinating a whole turkey in the oven comes with a lot of responsibility. A whole bird is heavy and it is almost impossible to soak it in the traditional way. In this case, it is better to immerse the carcass, pricked with a knife, in a spicy brine and leave it for a day. Thanks to this, it will marinate inside and out, and can be baked unstuffed.

Ingredients:

water - 6.5 l;
salt - 120 g;
sugar - 100 g;
pepper mixture - 60 g;
honey - 100 g;
orange - 2 pcs.;
ginger root - 1 pc.;
head of garlic - 1 pc.

Preparation

Mix salt, sugar and pepper mixture.
Grind the ginger root and garlic.
Pour all the herbs and spices into 2 liters of water. Add honey, stir.
Cut the oranges into slices, squeeze the juice directly into the marinade, and put the peel there.
Add water and place the bird in the turkey marinade in the oven.
Marinate the bird in brine for 24 hours.

The marinade for turkey fillet in the oven must act as a protective shell. This is due to the fact that the breast is prone to drying out, has a delicate texture and should only be soaked in delicate marinades. The best ones are kefir-based. Their acidity quickly and gently acts on the fibers, and the high percentage of fat content keeps the meat juicy.

Ingredients:

kefir - 150 ml;
clove of garlic - 3 pcs.;
dried dill - 20 g;
ground black pepper - 5 g;
bay leaf - 1 pc.

Preparation

Chop the garlic clove and bay leaf.
Add black pepper and dried dill. Pour in kefir.
Mix the turkey fillet marinade well.
Keep the meat in the kefir marinade for no more than an hour.

Making a marinade for turkey steak means keeping the meat juicy when roasting. One of the important stages is proper preparation of meat. In this case, the breast is cut into equal pieces at least 3 cm thick and placed in a marinade of spices, oil and wine vinegar. You can start frying after 30 minutes.

Ingredients:

olive oil - 80 ml;
sugar - 10 g;
wine vinegar - 20 ml;
mustard seeds - 10 g;
spice mixture “Provencal herbs” - 20 g.

Preparation

Crush the mustard seeds.
Mix mustard with spices.
Pour in oil and vinegar.
Add sugar and whisk until crystals dissolve.
Place steaks in turkey marinade and refrigerate for 30 minutes.

The most delicious turkey marinade is made from simple ingredients. Especially when it comes to “unpretentious” wings, traditionally soaked in a thick and spicy marinade, where the combination of sour cream and mustard deserves special attention. In this tandem, the dairy product will provide the meat with juiciness and golden brownness, and the mustard will provide a piquant taste.

Ingredients:

Dijon mustard - 60 g;
sour cream - 80 g;
lemon juice - 40 ml;
coriander - 5 g;
ground white pepper - 5 g.

Preparation

Whisk mustard with sour cream and lemon juice.
Add spices and mix well.
Apply the turkey wing marinade to the product and leave it in the refrigerator for 2 hours.

Even a simple one can saturate the leg well if it is treated correctly. The latter has dry meat, voluminous bone and a dense film under the skin. Before marinating, the skin is unrolled, the film is cut off, the flesh is pricked and smeared with a marinade of oil and spices that can deeply soak the meat.

Ingredients:

butter - 125 g;
ground paprika - 40 g;
onion - 1 pc.;
clove of garlic - 3 pcs.;
rosemary sprig - 1 pc.;
thyme - 5 g.

Preparation

Melt the butter and mix with paprika, thyme and rosemary leaves.
Grate the onion and chop the garlic. Add to oil and stir.
Peel off the skin of the drumstick with a knife and prick the flesh.
Coat the chicken drumstick with the aromatic mixture and refrigerate for an hour.

- a classic of Asian cuisine. Citrus fruits have always gone well with dietary fresh poultry meat, filling it with an exotic aroma and kilo-sweetness. For greater effect, the marinade is prepared from orange juice and zest, mixing them with oil, which serves as a “conductor” and promotes quick soaking.

Ingredients:

orange juice - 80 ml;
olive oil - 120 ml;
orange zest - 20 g;
marjoram - 10 g;
clove of garlic - 2 pcs.

Preparation

Mix chopped garlic with oil, zest, orange juice and marjoram.
Coat the poultry meat with the mixture and leave it in the marinade for 5 hours.

Those who want to make the marinade simple, but more refined, will not encounter any obstacles. This is due to the tender and pliable flesh of the turkey breast chop, which is perfectly soaked in any marinades, but is especially good in spices and white wine. You can keep the meat in this marinade for only 30 minutes and start frying.

Ingredients:

oil - 40 ml;
dry white wine - 100 ml;
soy sauce - 50 ml;
pepper mixture - 10 g;
clove of garlic - 2 pcs.;
red onion - 1 pc.

Preparation

Whisk the butter with the wine and soy sauce.
Add the pepper mixture, chopped onion and garlic and stir.
This marinade will get the job done in 30 minutes.

Marinade for turkey fillet is fertile ground for culinary fantasies. At the same time, we should pay tribute to the ability of meat to quickly absorb the flavors and aromas of neighboring components, especially such universal spices as ginger. The latter, possessing aroma and pungency, can replace a whole arsenal of various seasonings.

Ingredients:

fresh ginger - 20 g;
paprika - 5 g;
vinegar - 40 ml;
oil - 100 ml.

Preparation

Grate the ginger on a fine grater and combine with oil and vinegar.
Add chili, paprika and mix well.
Marinate the fillet in the refrigerator for at least an hour.

Marinade for is juicy and soft meat at a minimum cost. The taste and consistency of the sauce allow it to be used as the main component and be limited to a minimum of additions. In this case, the marinade should lightly cover the meat. This is enough to ensure that the turkey is soaked and does not become overly salty.

Ingredients:

soy sauce - 100 ml;
sugar - 10 g;
lemon juice - 40 ml;
clove of garlic - 2 pcs.

Preparation

Whisk soy sauce with lemon juice.
Add sugar and chopped garlic.
Place the poultry meat in the marinade and leave it for 45 minutes.

Turkey in honey mustard marinade

Turkey marinade with honey and mustard will make the meat juicy and healthy. These two components successfully complement each other: honey, in addition to taste, provides an appetizing caramelized crust, and mustard protects the meat from drying out. In addition, its specific taste and spiciness help avoid cloying in the marinade.

Ingredients:

honey - 60 g;
grainy mustard - 30 g;
lemon juice - 80 ml;
turmeric - 5 g;
clove of garlic - 2 pcs.

Preparation

In order for the honey to acquire a liquid consistency, steam it.
Add mustard, lemon juice, turmeric and garlic to honey.
Place the poultry meat in the marinade and refrigerate it for 8 hours.

The marinade is selected taking into account the cooking technology. It should not contain onions, which can quickly burn and fill the meat with an unpleasant odor. At the same time, it should be simple and convenient, because we are talking about a picnic. In this case, it is better to soak the turkey pieces in mayonnaise, which itself contains the whole range of flavors and keeps the pieces juicy.

Ingredients:

Turkey is one of the healthiest and most delicious types of meat. It has low calorie content, so it is perfect for people who adhere to proper nutrition, and even for children. Wings baked in the oven are much healthier than those fried in a frying pan. This article will discuss how to properly cook turkey wings in the oven.

Selection of ingredients

First of all, you should take care of the selection of components. The main component of the dish is the wings - they must be fresh. If you need to defrost the product, this should be done exclusively in a natural way: a few hours before cooking, the meat should be removed from the freezer and then transferred to the refrigerator or left at room temperature. Under no circumstances should you use a microwave oven for this purpose, much less put the bird in warm water. This may affect the quality of the product and spoil the taste of the dish. The only way to slightly speed up the defrosting process is to place the wings under a thin stream of cold water: it will not do any harm.

It is advisable to keep the turkey meat in the marinade for at least half an hour so that it is better soaked, and if possible, it is better to keep it for about two hours: the dish will be more rich and aromatic. It is recommended to take large garlic cloves, as they contain more juice. When using soy sauce, it is important not to overdo it with spices, as it itself is quite salty.

Cooking methods

The wings are especially tasty if they are baked in the oven. There are many interesting recipes for preparing this dish, some of which are original and combine seemingly incompatible ingredients.

Classical

This is a standard recipe that can be prepared in minutes. For this option, only spices are used that will enhance the taste of the turkey.

Components:

1 kg of wings;
1 lemon;
turkey spices;
salt;
2 cloves of garlic;
2–3 tbsp. l. olive oil.

Wash the bird and dry it with a paper towel. Rub the wings thoroughly with a mixture of spices, salt and lemon juice. Leave to marinate for at least twenty minutes, preferably an hour. Grease a heat-resistant container with oil and transfer the bird there, then place the food in the oven for twenty-five minutes, setting the temperature to 185 degrees. Before removing the meat from the unit, you should check the degree of doneness.

If clear juice comes out after piercing with a knife, it means the dish is ready.

Quick recipe

This cooking method is very simple - every housewife can handle it.

Components:

1 kg of wings;
2 tbsp. l. mayonnaise;
2 tbsp. l. tomato paste;
spices for poultry;
dill and cilantro.

Prepare the turkey meat and divide each piece into two parts. Finely chop the cilantro and dill and mix with mayonnaise and tomato paste until a homogeneous consistency is obtained. Add spices or herbs and apply the dressing to the wings using a silicone brush. Allow the meat to soak in the marinade for half an hour, then place it on a baking sheet lined with foil or in a special sleeve. Bake the food in the oven at 180 degrees for twenty-five minutes.

With kiwi

Kiwi will give the bird juiciness and tenderness. It is advisable to keep the wings in the marinade for twelve hours so that the flesh is better saturated. Kiwi can be replaced with lemons, oranges or grapefruits.

Components:

1 kg of wings;
4–5 kiwis;
salt and red pepper to taste;
spices for poultry;
2–3 tbsp. l. vegetable oil.

Prepare turkey meat by rinsing in cold water and drying. Peel the fruits and cut into thin half rings. Stir in turkey, kiwi, spices, herbs or herbs. Cover the container with cling film and place in a cold chamber to marinate overnight. Cover a baking container with foil and transfer the wings there, then place sliced kiwi on top of the meat and send the dish to bake in the oven at a temperature of 190 degrees. Cook for twenty-five minutes.

In soy marinade with vegetables

This Asian-style dish will definitely appeal to lovers of oriental dishes.

Components:

1 kg of wings;
150 ml soy sauce;
2 onions;
1 carrot;
1 red bell pepper;
3 garlic cloves;
2 large tomatoes;
salt and pepper to taste;
spices for poultry;
2–3 tbsp. l. olive oil.

Rub the prepared wings with a mixture of spices, herbs and pressed garlic. Place in a bowl and pour in soy sauce, then cover the container with cling film and place in the refrigerator to soak for an hour. Cut the onion and bell pepper into half rings, grate the carrots and fry the vegetables in olive oil for seven minutes. In a deep baking container, alternately place the vegetable stew, then the turkey and on top the tomatoes, cut into slices. Bake the dish in the oven for twenty-five minutes at a temperature of 190 degrees.

You can add more vegetables, then there will be no need for an additional side dish.

With cream and mushrooms

Creamy mushroom sauce makes a great addition to turkey wings. This meat turns out juicy and soft. It is recommended to use champignons for this recipe, but you can use any type of mushroom.

Components:

1 kg of wings;
200 gr. champignons;
2 onions;
cilantro;
1 tbsp. 15% cream;
salt, pepper, paprika to taste;
2 cloves of garlic;
2–3 tbsp. l. olive oil.

Divide the wings into two parts and rub with a mixture of spices and pressed garlic. Drizzle with a little oil and leave to marinate for forty minutes. Cut the onion into half rings and fry until golden brown, then add the cut mushrooms to the pan. Season the mixture with salt and pepper and fry for another seven minutes.

Place the fried mushrooms in a baking dish, lightly fry the wings so that they cook faster, and place them in the container with the mushrooms.

Pour heavy cream on top, sprinkle with chopped herbs and place in the oven for half an hour, setting the temperature to 185 degrees.

In mustard sauce

Turkey wings in a spicy mustard sauce with potatoes and onions are sure to please the entire family.

Preparation:

1 kg of wings;
5 potatoes;
1 onion;
2 cloves of garlic;
2 tbsp. l. mustard;
1 tbsp. l. vinegar;
2–3 tbsp. l. olive oil;
50 ml sour cream;
1 tsp. granulated sugar;
salt and pepper to taste;
spices for potatoes and poultry.

Prepare the bird and separate each wing into two parts. Mix mustard with pressed garlic and rub the mixture onto the wings, then place in the refrigerator for an hour. Chop the onion into half rings and transfer to a bowl, add salt, pepper and vinegar. After half an hour, drain the liquid from the container and add sour cream, stir.

Peel the potatoes, cut into pieces, add salt, rub with spices and pour in a little oil, then mix the ingredients thoroughly. Place marinated wings and potatoes in a baking dish, pour sour cream dressing on top and bake in the oven for half an hour. Five minutes before it’s ready, sprinkle the dish with chopped herbs.

With honey

Turkey wings in a honey-soy marinade come out with a caramel crust. The sweet and sour taste of the dish will not leave anyone indifferent.

Components:

1 kg of wings;
1.5 tbsp. l. honey;
1/2 lemon;
3 tbsp. l. soy sauce;
2 garlic cloves;
spices and herbs to taste;
2–3 tbsp. l. olive oil.

Prepare the bird and transfer it to a container. Lightly salt, pepper and add spices, mix everything well and leave for a few minutes. To prepare the marinade you will need melted honey, lemon juice, Japanese sauce, pressed garlic and oil. Mix the ingredients thoroughly in a separate bowl and pour the dressing into the container with the bird. Mix the ingredients so that the marinade is evenly distributed, cover with cling film, then marinate in the refrigerator for at least two hours, or better yet, overnight.

Grease a baking sheet with olive oil and place the turkey. Bake in the oven at 195 degrees for twenty minutes, then turn the pieces over and bake for another quarter of an hour.

How to submit?

Turkey wings should be served on a common platter. If this is a friendly get-together, it will be enough to lay out the pieces on a plate and place a gravy boat with ketchup next to it. To serve a dish on a holiday, it is better to decorate it. Wings with sauce are served in a deep container, previously sprinkled with sauce from a plate. You can use chopped green onions or cilantro as a decoration. The “dry” version looks beautiful on a bed of lettuce leaves with lemon half rings and cherry tomatoes, divided into two parts. You can add quail eggs.

French fries, rice, mashed potatoes or pasta are perfect as a side dish. An excellent addition would also be a vegetable stew or a salad of fresh tomatoes, cucumbers, herbs and onions. If the wings are served in portions, then the side dish should be placed next to it; if not, then it should be placed in a separate deep dish.

A variety of sauces is a must. Standard ketchup, curry, barbecue or sweet and sour sauce goes well with turkey. You can make your own dressing by mixing ketchup with mayonnaise or preparing tartar sauce from mayonnaise, salt and cucumber. Each gravy boat should have its own spoon.

To learn how to cook turkey wings in the oven, watch the following video.

04.04.2018

How to cook turkey wings in the oven? There is absolutely nothing complicated about this: we choose a recipe to taste, stock up on the list of ingredients we need and head off to the kitchen. Shall we try?

Let's bake turkey wings in a spicy sauce. They turn out tasty, juicy and incredibly tender. And their aroma is simply crazy!

Ingredients:

turkey wings – 3-4 pieces;
adjika – 2 table. spoons;
olive oil - 1 table. spoon;
sour cream - 2 table. spoons.

Preparation:

On a note! The turkey wing is prepared in the same way in the oven in foil.

Unsurpassed tasting dish

An orange marinade for turkey wings in the oven will make the meat juicy and fill it with original notes of flavor. This dish can easily be included in the holiday menu.

Ingredients:

turkey wings – 7 pieces;
red onion - 1 head;
orange;
soy sauce – 3 table. spoons;
garlic cloves – 3 pieces;
unflavored vegetable oil – 2 tablespoons. spoons;
salt;
black pepper.

Preparation:

On a note! Using these recipes, you can bake not only turkey wings, but also other parts of the bird.

Delicious baked turkey wings

You can bake turkey wings with a delicious creamy sauce. They will be tender, juicy, aromatic and incredibly tasty.

Ingredients:

turkey wings – 5-6 pieces;
soft butter – 0.1 kg;
salt;
black pepper;
chopped garlic - 2 teaspoons. spoons;
sifted flour - 3 tablespoons. spoons;
onion - 1 head;
celery stalk;
cow's milk - 1 glass;
broth (preferably chicken) – 2 cups;
caraway.

Preparation:

Turkey wings in the oven with potatoes: a recipe for a complete second course

Turkey wings baked with potatoes are an appetizing, filling and tasty full second course. Its aroma will immediately gather all your household members at the dinner table.

Ingredients:

turkey wings – 0.5 kg;
potato root vegetables – 0.7 kg;
onion - 2 heads;
hard cheese – 70 g;
filtered water – 100 ml;
salt;
black pepper.

Preparation:

Turkey wings can be baked in a sleeve, foil or simply on a baking sheet. It is better to marinate the meat first, and then it will be juicier and more tender in taste. Feel free to experiment with spices and herbs.

Turkey wings marinated and then baked in a sleeve along with vegetables are a very tasty second course. And what delicious potatoes, soaked in marinade and fat from the wings. And there is quite enough meat on the wings.

What to cook from:

Turkey wings - 2 pcs.

You can choose any marinade in which you usually marinate chicken wings. I prepared this one:

Honey - 1 tbsp. spoons

Salt - 1 teaspoon

Balsamic vinegar - 1 tbsp. spoon

Ground black pepper - 0.5 teaspoon

Ground coriander - 0.5 teaspoon

Olive oil - 1 tbsp. spoon

Chili sauce - 2 tbsp. spoons

For the vegetable set:

Potatoes - 1.2 kg

Onions - 2 pcs.

Bell pepper - 3 pcs. different color. I had fresh red peppers, and frozen green and yellow ones.

Carrots - 1 pc.

Salt

Vegetable oil - 2 tbsp. spoons

Parsley and dill - 3-4 sprigs each

Preparation

Melt honey until liquid. Mix all ingredients for marinade. I don't know about you, but I always try the marinade. If I like its taste, then I don’t need to add anything else.

Coat the wings with marinade, place in a bowl and cover with cling film. Place the bowl with wings in the refrigerator for at least 6 hours. I marinated overnight.

Prepare vegetables. Cut the onion into thin half rings and carrots into small pieces. Remove seeds from peppers and cut into strips.

Cut the potatoes into slices.

Mix all the vegetables, add salt and vegetable oil. No more spices are needed, we have them in the marinade with the wings..

Tie the sleeve on one side and place it on a large baking sheet. The sleeve is very convenient for cooking, the dish turns out juicy. And you can see how the meat is baked. Place the vegetable mixture into the sleeve.

Place the wings on top and spoon the remaining marinade onto them. Tie the sleeve on the other side and pierce it in several places. Place the baking sheet in the oven, preheated to 180 degrees.

Bake for 1.5 hours or a little less. This can be seen in the wings - they become ruddy. Remove the pan from the oven and carefully cut the sleeve. Turn the wings over to the other side and place in the oven for another 20-30 minutes until the wings brown on the other side.

Our dish is ready. You can serve on one large platter, but cut the wings at the joint or even remove the meat from them. Sprinkle with herbs.

Bon appetit!

Turkey wings– this is a very original and at the same time dietary dish! Just 2 turkey wings can feed a family of 6 people. Let's figure out how healthy they are and how to cook turkey wings.

The most popular among gourmets and healthy food enthusiasts are without a doubt turkey wings. The meat of this bird, with its beneficial properties, prevails over the meat of other birds and the best varieties of beef. The amazing taste and beneficial qualities of meat, the variety of dishes, first and second, that can be prepared from wings have gained popularity even among the most demanding consumer, and nutritionists, due to the unique beneficial properties of the meat of this bird, advise having it on your table regularly.

Turkey wings They have thin skin, have little fat, and are superior to breast meat in terms of amino acid and protein content; the content of microelements and vitamins in them is very high.

Due to ease of absorption, absence of allergens, wings are recommended for women during pregnancy and lactation, and for inclusion in baby food. This meat has a beneficial effect on the structure of blood vessels and the nervous system; Having a positive effect on the composition of the blood, it can act as a preventive agent for cancer.

How to choose the right wings and how to store them?

Undoubtedly, a chilled wing is preferable to a frozen one, and it should be in a package indicating the date of manufacture. Visually, the wings of a young bird have a white skin color with a yellowish tint. The skin should feel slightly damp to the touch, but not slippery, without spots, bruises or cuts. The edges of the wings should also be soft.

Store chilled or fresh (paired) wings in the refrigerator no longer than one or two days. To prevent them from “winding,” they need to be covered, but not hermetically, otherwise they will “suffocate.” If they are placed in a marinade, they can be stored for no longer than three days, otherwise the meat will lose its softness and its taste.

What is made from turkey wings?

Almost anything you can imagine can be prepared from these wings or added to the classic recipe for most dishes that contain meat in one form or another. If the heat treatment technology is followed, they can be fried, boiled, steamed or in the oven. Soups and broths made from wings are especially healthy and tasty, and jellied meat without any added gelatin turns out dense and transparent.

They go well with almost all vegetables in salads and stews. Broccoli, white and cauliflower, carrots, eggplants, pumpkin, cooked in combination with wings, acquire additional flavor shades. Separately cooked turkey wings go great with vegetable and grain side dishes. Well the turkey wings “accept” and the combination of spices.

I) Wings in the oven

The wings are especially tasty if you bake them in the oven. Such a dish will decorate both the family and holiday tables, and which any housewife can rightfully be proud of. A few simple recipes.

1. Wings in spices and onion marinade

How to cook turkey wings in the oven?

1. Turkey meat is tougher than chicken meat, for example. Therefore, it should be marinated. For the marinade, you need to cut the onion into half rings.

2. Cut the wings at the joints.

3. Rub them with spices, salt, and olive oil.

4. Mix with onions and refrigerate overnight.

6. Bake for 40 minutes in covered foil and another 20 without it, at 180 0 C until golden brown.

Bon appetit!

2. Turkey wings in a spicy marinade

The main component in this dish, besides the turkey wings, will be the marinade. It is not difficult to prepare, and it consists of simple and affordable products.

How to prepare marinade for wings?

In a deep bowl, mix soy sauce with honey and orange juice.
Add finely chopped garlic and your favorite spices to the resulting mixture to taste.
Mix everything thoroughly again. That's it - the marinade is ready.
Preparing the wings. Wash. Dry. Cut the skin.
Dip the wings into the marinade and lightly knead them in the marinade with your hands. Leave to marinate for two hours.
Preheat the oven to 180 degrees. Place the wings in a greased form (vegetable oil) and place in the oven.
The wings are baked for about forty-five to fifty minutes.
The wings are served on a platter. Served with them is sauce (at your discretion, preferably mayonnaise or sour cream), herbs, and pickled onions.

3. Another recipe for oven-baked turkey wings

Wings prepared according to this recipe are a good treat for girlfriends at a bachelorette party or all-female gatherings. Very tasty and low in calories. You can eat and not worry about your figure.

Cooking method

Rinse the wing, rub with salt and pepper on both sides. Fold into a deep form.
Sprinkle paprika, garlic and basil on top.
Pour oil into the pan and place sun-dried tomatoes on top.
Salt the water and pour it into the mold so that it covers the wing halfway. Wrap the pan in foil, so the wings will be saturated with spices and will be juicier.
Place the pan in the oven and turn it on. The upper limit is two hundred to 180 degrees. Bake for forty minutes.
After the time has passed, remove the pan from the cabinet and remove the foil. Return the pan to the oven for fifteen minutes to brown the wings.
Before serving the dish, sprinkle the wing with a little lemon juice. Any side dish of cereals, vegetables or salads will suit this dish.

4. Turkey wings baked in a sleeve with potatoes

The next proposed recipe is different from the previous ones. The wings are cooked together with the side dish almost simultaneously and in the same “vessel”, which will give the side dish an additional aroma and taste.

How to prepare the dish?

First the marinade is prepared. Mix olive oil with soy sauce. Add crushed garlic, finely chopped rosemary leaves, oregano, and coarsely ground pepper.
Rub the washed and dried wings with the resulting sauce and leave in it overnight.
Before preparing the dish, peel and chop the potatoes and onions. Potatoes in slices or circles, and onions in rings.
While the oven is heated to 180 degrees, the marinated wings are fried in olive oil in a frying pan until golden brown.
Chopped potatoes and onions, mix with mayonnaise and the rest of the marinade, salt, add cumin and coarsely ground pepper.
Place the resulting potatoes and onions into the sleeve, place the fried wings there, and close the sleeve.
Place the sleeve in a preheated oven for forty to fifty minutes.
After a quarter of an hour, turn the sleeve over so that the potatoes do not burn.

II) What soups are prepared from turkey wings

It doesn’t matter what kind of soup is prepared based on wing broth - borscht or pureed pumpkin soup - soups only benefit from this. But there are several recipes for soups that seem to be created in order to emphasize the special taste charm of such a base.

1. Turkey wing soup

Wash the wings and divide into two or three parts.
After washing, coarsely chop the celery and carrots.
Peel and chop the onion (white) coarsely.
Place everything prepared in a saucepan with water and place it on a lit stove. When the water boils, add allspice to the pan and add salt. Reduce heat and cook for about an hour and a half, remembering to skim off the foam.
Peel the second, purple onion and chop it into thin half rings.
Do not crush the garlic, but chop it finely.
Do the same with hot peppers.
Wash the tomatoes and pour boiling water over them, peel the skins and grate on a coarse grater.
Place onion, garlic, pepper in heated (not boiling) vegetable oil and sauté for two to three minutes with constant stirring. Add grated tomatoes to the fry and continue to simmer for another fifteen minutes.
Remove the wings from the prepared broth and strain the broth. The meat is removed from the bones and does not crumble coarsely.
Ready fried meat is added to the strained broth, and salt is added to your taste.
Wait until it boils and cook for another three minutes. Finely chopped greens are added to the finished soup; Cover the soup with a lid and simmer for about thirty minutes.

2. Homemade noodle soup with turkey wing broth

The beauty of this soup is not only in its ease of preparation and tasty, healthy broth, but also in the fact that it can only be prepared with homemade noodles, made with your own hands. Only then does it turn from an ordinary, albeit tasty and healthy soup, into a culinary masterpiece.

The ingredients and technology for preparing the broth are no different from the first recipe. Only tomatoes are missing, and bay leaves and black peppercorns are added. But preparing homemade noodles requires special attention.

The technology for making homemade noodles is simple. The dough is prepared in the same way as for dumplings, only more “tight”. The flatbreads are rolled out as thin as possible. And then there are little secrets. The finished cakes should be sprinkled with flour and hung on a line to dry for about fifteen minutes. Sprinkle the dried cakes with flour again, roll them into a roll and cut into thin rings. When we open the rings, we will get thin and long noodles.
Another secret of this wonderful soup. Fresh herbs should be added not to the saucepan, but to the plates before pouring the soup. And the last nuance - a piece of butter is already placed in the filled plates. All. You can eat.

III) Sauces and marinades for preparing wings

Of course, you can enjoy the taste of cooked turkey wing dishes in “working order”, but in order to also get pleasure from the very process of preparing these dishes, you need to prepare sauces and marinades yourself, refraining from buying them in the store. The time spent will not be wasted.

Worcestershire sauce

It is more of a condiment than a sauce and is used in meat dishes and can also serve as an ingredient in salad dressings.
The main principle in preparing sauce is a sense of proportion. The main difficulty in preparing the sauce is the large number of ingredients.

Ingredients:
Onion	+
Garlic	two slices
Anchovy	two pieces
Ginger	+
Black peppercorns	+
Mustard seeds	Three spoons
Salt	+
Kari	Half a teaspoon
Cinnamon	One stick
Carnation	Half a spoon
Red pepper	Half a teaspoon
Cardamom	+
Acetic acid	Two spoons
Soy sauce	Half a glass
Tamarind	+

Preparing the sauce

The onion is immersed in a vinegar solution for four to five minutes, then finely chopped. Garlic is chopped in a similar way and sprinkled with vinegar.
Garlic and cinnamon, ginger and onion, black and red pepper, cardamom and cloves are placed in prepared clean gauze. Wrap tightly and tie.
Pour vinegar and soy sauce into a saucepan, splash in some water, and place on a lit burner. Bring to a boil and simmer over low heat for thirty minutes.
In a separate bowl, mix curry, anchovy pieces and salt. Add the resulting mixture to a common saucepan with the sauce and cook further.
Place a bag of spices in a glass jar and pour hot sauce into it, then close the jar with a lid.
The cooled sauce is put into the refrigerator and infused for a week. The bag of spices must be wrung out every day.
After a week, pour the finished sauce into small containers. It must be stored in the refrigerator.

Sour cream sauce

One of the simplest and most inexpensive ingredients to prepare is sour cream sauce, which is equally good in both meat and vegetable dishes. There are several recipes for sour cream sauce, but for preparing turkey wings, two recipes are of more interest:

a) Garlic sour cream sauce

Place sour cream and mayonnaise in a deep plate, then mix thoroughly.
Press the garlic there, add pepper, basil and salt. Stir everything again.

b) Sour cream sauce with horseradish

The sauce is prepared this way

The horseradish is grated on a fine-mesh grater and fried a little in vegetable oil.
Add vinegar and bay leaf to the same container with oil and fried horseradish and salt everything. Boil over low heat for three to four minutes.
Pre-prepared classic sour cream sauce is mixed with the resulting mixture and cooked for another five minutes over low heat.

Turkey wings, as a healthy and tasty product, captivate with their ease of preparation and variety of everyday and holiday dishes. They will equally decorate the family and holiday tables.

Turkey wing recipes

First meal

Soups are not popular in every family, but the first dish made from turkey wings will make those at home reconsider their tastes. Fragrant, tasty and most importantly - dietary - they are truly a godsend for the housewife.

I) Rice wing soup

How to cook?

1. Prepare the wings. Wash, divide into parts by joints.
2. Pour water into a three-liter saucepan and place it on the lit stove with the lid closed.
3. Place the prepared wings into the pan. Close the lid and leave to cook.
4. Cook for at least half an hour, periodically removing the foam.
5. Wash and peel the carrots and onions. Divide into four parts: carrots lengthwise and in half, and again across, onion lengthwise.
6. Throw prepared vegetables into boiling water. Add bay leaf and salt there.
7. Adjust the heat to “medium” and cook for two hours with the lid closed. If necessary, you can add water, but only boiled water.
8. While the wings are cooking, peel the potatoes and chop them finely.
9. Rice is washed in running, warm water.
10. Chop the second carrot into thin slices.
11. Stew the chopped vegetables in vegetable oil until they become soft.
12. Remove the cooked wings. Separate the meat from the bones, chop finely, and return to the broth.
13. Place the potatoes in the pan and continue cooking for another ten minutes.
14. Add rice and cook for another fifteen minutes.
15. Adjust the heat to low. Place the stewed vegetables in the pan. Close the lid for fifteen, twenty minutes.
16. Take out the boiled onions and carrots, grind them in a blender and return them to the soup.
17. Pour the soup into plates, throw the greens into them.

II) Original turkey wing soup with Chinese cabbage

How to cook?

1. Rub the prepared turkey wings with a mixture of pepper and salt. Place in the oven for half an hour. Lightly fry until golden brown.
2. Remove the fried wings from the oven. Remove the meat from the bones. Return the bones to the pan with boiling broth, they will give it “strength”.
3. Finely chop the meat, place in a hot frying pan with oil, or butter.
4. After lightly frying, pour in apple cider vinegar and close the pan. Simmer over low heat for three minutes.
5. Peeled celery, bell pepper, finely chopped, add to the broth. Boil for twenty minutes until soft.
6. Wash the cabbage, cut it, put it in the broth. Pepper and salt.
7. After about twenty minutes, reduce the heat as much as possible and add the frying wings to the pan. You can also pour in the juice remaining on the baking sheet from the wings. The broth will become slightly cloudy, but will taste better.
8. Simmer for five minutes with the lid closed.
9. Serve with fresh herbs.

III) Tomato soup with rice and turkey wings

How to cook?

1. Boil the wings until cooked. The meat should begin to fall off the bones.
2. Take out the wings. Strain the broth. Remove the meat from the bones and cut it.
3. Place washed rice in boiling broth.
4. While the rice continues to boil, peel the carrots and onions.
5. Finely chop the onion and chop the carrots on a coarse grater.
6. Place the prepared vegetables in a hot frying pan, poured with vegetable oil, and fry over low heat.
7. Scald the tomatoes with boiling water, remove the skin. Grind with a blender. Mix with tomato paste, or use a blender.
8. Add passivated vegetables to the broth with rice for five minutes, along with pepper and bay leaves.
9. After about five minutes, add the resulting tomato puree and tomato paste to the pan. Cook for another five minutes.
10. Finely chop the garlic or press it through a garlic press. Finely chop the greens.
11. Place everything in a saucepan. Turn off the stove. Leave to simmer for ten minutes with the lid closed.

Very good with sour cream.

IV) Turkey wing soup with broccoli

How to cook?

1. Place the prepared wings in a pan of water. Place the pan on the fire. Cook for fifty minutes. Remove, remove the meat from the bones, crumble, return back to the broth.
2. Take cabbage and separate the “buds”. Coarsely chop the legs and trunk and place in the pan with the wings. After thirty minutes, take it out, grind it in a blender, and add the resulting puree to the broth.
3. When the water boils, throw in the bay leaves and peppercorns. After twenty minutes, remove the bay leaf. Salt the broth.
4. Peel the potatoes and cut into larger cubes.
5. Peel the onion and carrots. Chop the carrots into large pieces or grate them. Chop the onion into half rings. Divide the broccoli corollas into florets.
6. Throw the potatoes, vegetables and broccoli into the pan and cook for at least twenty minutes. Salt the broth to taste.
7. After this, turn off the stove. Wait about ten minutes, the soup can be served.
8. Throw finely chopped greens into plates, then pour in the soup.

V) Turkey wing broth

A simple, aromatic, dietary dish and very tasty. You can drink it from a large mug, bite it on lightly dried bread, spread it thinly with butter, or eat it from a plate, adding rye crackers.

How to cook?

1. Place a pan filled with water on a lit stove. Place washed wings in it, preferably already divided into parts. Cook for 45-50 minutes. Skim off the foam.
2. When the water boils, throw in the pepper and bay leaves. Remove the bay leaf after ten or fifteen minutes.
3. Wash and peel the carrots and onions. Coarsely chop the carrots. Finely chop the onion. Place in the pan twenty minutes before the end of cooking.
4. Wings in broth can be served in two ways. Whole fragments, or meat separated from bones, are added to the plate in pieces.
5. Greens are added to the plates before pouring the broth.

Main courses with turkey krills

Turkey wings are used for more than just first courses. Their indescribable taste and tender meat, if properly fried or baked, stewed with a side dish, will delight even a gourmet.

I) Turkey wings, stewed in vegetable sauce

You can prepare the dish with all the vegetables you like: eggplant, zucchini, zucchini.

How to cook?

1. Wash the wings and pat dry with a paper towel.
2. Divide between joints.
3. Peel the onion and carrots, chop finely.
4. Pour oil into a deep bowl, heat it, dip the wings in it and fry until browned, turning occasionally.
5. Remove the fried wings, place chopped onions and carrots in a container and fry for two minutes.
6. Then return the wings back. Cook for forty minutes over low heat.
7. After forty minutes, remove the wings and stir the vegetables in the broth with a blender.
8. Return the wings and cook for another five minutes over low heat.
9. Before serving, sprinkle portions with herbs.

II) Wings in glaze

How to cook?

1. Prepare the marinade. Dissolve sugar in soy sauce in a deep container. Pour in the juice squeezed from one lemon. Add spices, salt.
2. Wash the wings, divide them into parts according to the joints. Cut the skin.
3. Place the wings in the marinade, lightly knead them in the marinade with your hands, and place them in a cool place (refrigerator) for twenty minutes.
4. Remove the wings from the marinade, wrap tightly with cling film, and put in the refrigerator for an hour.
5. Heat the oil in a deep frying pan until it boils. Fry the wings in boiling oil until crisp, turning them constantly.
6. As soon as the crust has formed, reduce the heat. Pour the remaining marinade into the pan with the wings and simmer for about twenty minutes over low heat, turning over so they don’t burn.
7. Can be served separately or with a side dish.

III) Turkey wings baked with vegetables

Prepare the marinade

1. Remove seeds and stems from bell peppers.
2. Peel the garlic and onion from the outer skin. Scald the tomatoes with boiling water and remove the skin.
3. Place everything in a container, add herbs, mustard, salt. Grind in a blender to a puree consistency.
4. Dip the prepared wings in the marinade and put them in a cool place (you can put them in the refrigerator) for a period of two to six hours.
5. Prepare vegetables. Cut off the skin of the zucchini and the tail of the eggplant. Cut everything into cubes.
6. In a separate container, a duck pot or deep saucepan, mix the marinade with the wings and vegetables.
7. Place the container under the lid in a preheated oven (200 degrees) for half an hour. After half an hour, remove the lid and continue baking for another half hour.
8. During cooking, stir the contents periodically.

IV) Wings - grilled. Grilled turkey wings

Instead of traditional kebabs, we offer a dish that tastes amazing, ideal for picnics and country gatherings.

1. Prepare the marinade.
2. Mix soy sauce and rosehip syrup. Add spices, salt.
3. Prepare the wings for marinating. Divide into portions by cutting along the joints. Make transverse cuts on the skin down to the meat.
4. Immerse in marinade. Mash thoroughly with your hands so that the wings better accept the marinade. Marinate for two hours.
5. Prepare a grill with coals. The coals should not be large, covering the entire bottom of the grill in an even layer. It is the same to blush without dark islands.
6. Place the marinated wings on the grill and place over the heat of the coals. Turn over regularly to avoid burning or drying out.
7. When ready, remove. You can check the doneness of the wings by piercing them with a knife or fork. When the juice comes out, it should not be pink, just transparent.
8. Serve on a platter. Greens separately, in bunches. Wine in glasses.

V) Stuffed turkey wing

An unusual turkey wing dish for the holiday table.

Necessary products for four servings.

Preparation

1. Carefully remove the seeds, trying not to pierce the skin.
2. Remove the peel from the onion, cut into half rings, fry until golden brown in vegetable oil.
3. Cut the liver into pieces and add to the onion.
4. Lightly fry the liver with onions.
5. Add spices, turmeric, a mixture of peppers, and ginger. Add salt. Fry for a few minutes, then remove from heat and set aside to cool.
6. Mix the minced chicken with the liver, add a little more spices. Chop a couple of cloves of garlic and add to the minced meat.
7. Freed the bones from the wing, add salt and pepper from the inside. Carefully fill the wing with minced meat, then sew the skin tightly.
8. Peel the remaining garlic, do not remove the last thin skin. Trim the roots and the bottom of the heads. Don't throw anything away!
9. Take baking dishes. Grease the bottom with vegetable oil. Place the cut heads on the bottom of the pan with the cut side up. Place a wing on them.
10. Place the garlic heads on top, cut side down. Sprinkle with cumin.
11. Place in an oven preheated to 240 degrees for twenty minutes. A golden brown crust should appear.
12. After the specified time, take out the mold and pour in half a glass of water. Pack in foil. Lower the temperature in the cabinet to one hundred and eighty degrees and bake for another forty minutes. Partner news

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