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Smokin’ Wings

Hot Sauce
3 oz. Tabasco sauce
1 Tbsp. 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

Mix together Tabasco sauce, sesame oil, garlic, ginger, and cilantro. Cover and reserve.

Turkey Wings
5 lbs. turkey wings
1 tsp. smoke essence
Salt and black pepper to taste
2 Tbsp. sesame seeds, toasted

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. Transfer wings in bowl, add reserved hot sauce, and toss gently until wings are completely coated. Sprinkle with sesame seeds. To serve, squeeze juice from 1 lime and cut another into wedges. Pour lime juice over the wings and garnish with wedges. Serve with pickled ginger and wasabi.

 

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