We like wings, and we like feasting on our post-Thanksgiving discount turkeys throughout the year…so it felt like a perfect time to combine the two and pan fry some turkey wings! From there, we searched the produce section of our kitchen and focused in on two things…a pear and some Rhubarb that my wife’s grandpa gave us from his garden. Sweet + sour felt like a good combination, so we figured we’d give it a try! We then decided to play up some of the pear notes with fresh nutmeg before adding in some chipotle chili powder for some smoky heat (a preferred flavour note in our wings). Then, we pureed and melted a little butter in the concoction before adding a little distilled vinegar to thin our wing sauce. In the end, the sauce had a lot of funky complexity to it, and it adhered to the wings surprisingly well! We hope you enjoy!
Time: 40 Minutes
Ingredients:
- Turkey Wings (Chicken works too)
- Rhubarb
- Pear
- Nutmeg
- Butter
- Distilled White Vinegar
- Chipotle Chili Powder
Method:
- Chop your pear (after removing the seeds) and rhubarb. Then, combine them in a saucepan with a splash of water. Cook together until your rhubarb disintegrates, and your pear softens.
- Once your rhubarb and pear are soft, transfer to a blender and puree. Then, pour back into a saucepan, and add in your nutmeg, chipotle chili powder, and stir to combine (with heat off).
- Heat a cast iron pan with a little butter or oil in it, and when it’s hot, add your turkey (or chicken wings). You may need to use a splatter guard to protect your arms from stray oils/fats. Cook until your wings reach an internal cooked temperature of 165 degrees F, and the skin is crispy and golden brown.
- As your wings finish, add your butter to your sauce, and heat. Stir as the butter melts, and then add a little vinegar to thin your sauce. Once it’s fully incorporated, you’re ready to assemble!
- Arrange your wings in a large mixing bowl, and pour your sauce over them. Then, toss to coat.
- Plate, devour, and enjoy!
