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Wash the wings,
pat dry. Using a sharp knife, cut and prepare the wings using the chart
at right. When wings are cut up for the grill, it is nice to remove the
extra skin bits for the best texture and flavor. Freeze the tips for making
rich turkey stock later on if you so desire. Once the wings are cut, drizzle
with just a touch of vegetable oil, then sprinkle heavily with GALENA
STREET RIB RUB and place in a sealed container in the fridge. This can
be done a day ahead of time, but the wings should marinate for at least
20 minutes.
To grill the turkey, fire up a tightly packed single layer of coals. Wait
20-25 minutes until the coals are ashy grey. Rearrange the coals a bit
so one side of the grill is hotter than the other by doubling up the coals
on half the grill and spacing a single layer loosely on the other side.
Remove the wings from the fridge. Start the wings on the hot side of the
grill, sear briefly on both sides, then move to the cooler section of
the grill and cook until done, turning once. Grilling for 2-3 minutes
on the hot side and another 10-12 on the cooler side will about do it
for the riblet sections–add another 10 minutes or so for the drummette
pieces. Return any wing that isn’t crispy enough for your taste to the
hot side for an extra minute. The wings aren’t difficult, but they shouldn’t
be abandoned on the grill–watch over them like a mother hen.
Serves: 6-8 as
an appetizer.
Prep time: 15 minutes.
Cooking time: about 25 minutes total.
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