Smokin’ Wings

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.