Lately, I’ve been really hooked on oriental cuisine. Thai, Japanese, Indian… I love all those exotic flavors and, now that the ingredients of these cuisines are becoming easier to find in our markets, I have become a real fan.
Another thing I love is chicken wings. I cook them very often because we love them at home, so the other day, I couldn’t resist when I saw turkey wings at the market: double size, double pleasure (gastronomically speaking, don’t get me wrong 😜). And when I got home, it was clear to me that I wanted to cook them with a Thai touch, with a sauce with some delicious sour-sweet-spicy nuances. Finger-lickin’ good up to the elbows. So I won’t get into it again: I’ll tell you the ingredients, and we’ll start cooking.
To marinate the turkey wings:
- 4 tablespoons of soy
- Two tablespoons of rice vinegar
- One teaspoon of black pepper
- A pinch of salt
For the wings:
- 4 turkey wings
- Three cloves of garlic
- A piece of ginger root
- Juice of one orange
- Juice of one lime
- 4 tablespoons of soy sauce
- Sriracha sauce to taste (3 tablespoons I put)
- Two tablespoons of honey
- Two tablespoons of sunflower oil
- The stalk of a spring onion
- One teaspoon of sesame seeds
- One fresh chili pepper
- One lime
- The first thing we will do is to marinate the turkey wings (which we will have split in half, we can ask the butcher to do it for us). To do this, we put them in a bowl and add the soy sauce, rice vinegar, salt, and pepper and mix well so that the turkey is well impregnated. Cover with plastic wrap and keep in the refrigerator for a while (minimum half an hour, maximum, whatever you want).
- Once the turkey has marinated, take it out of the fridge and put it in a baking dish. We put it in the oven (preheated to 200 degrees) and bake it for 25 minutes. After this time, we turn it over, paint it with a little more of the marinade, and leave it for another 20 minutes.
- When the turkey is almost ready, we will prepare the sauce. Peel and finely chop the garlic and ginger and put it in a wok or high frying pan with the sunflower oil. When it starts to color, add the orange and lime juices, soy, sriracha sauce and honey and mix well. Cook over medium heat until the sauce begins to reduce (5 minutes more or less). At that time, add the turkey wings and mix well. Keep on the heat for another 5 minutes more, stirring from time to time, until the sauce is reduced and the wings are well soaked in sauce.
- Serve and sprinkle with sesame seeds, chopped spring onion and chilli. Serve with lime wedges, ready and enjoy!
A few tips:
- Both sriracha and rice vinegar are very easy to find, but if you don’t have them, you can substitute them: use apple cider vinegar instead of rice vinegar and use any chili sauce instead of sriracha. Another option is to use tomato sauce (in this case, three tablespoons) and tabasco to taste.
- I have chosen to bake the wings in the oven to make the dish lighter, but we could also fry them. In this case, we will have to make sure to fry them well to tender the meat.
- This recipe can be made with chicken wings. In that case, the oven time would be reduced by half.
- Its spiciness characterizes this recipe (like many of the typical Thai recipes), but if you don’t like it, leave out the chili peppers as “decoration” and replace the sriracha with tomato sauce.
We encourage you to prepare these “wings” of Thai turkey; they are delicious.