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Turkey wings with maple syrup & hot pepper spread
Chef Chuck Hughes teaches us how to turn classic wings into a maple-infused delight.
SERVES
6
TO
8
Ingredients
- 1.8 kilograms turkey wings
- 2 tablespoons olive oil
- 1/2 jar of hot pepper
- 1/4 cup maple syrup
- Pinch of salt
- 2 clove garlic, slivered
- Zest of 1 lemon
For the cranberry garnish:
- 2 cups sugar (divided 1 cup + 1 cup)
- 1 cup water
- 340 grams fresh cranberries
Directions
- Preheat the oven to 375 Degrees F.
- In a zip lock mix all ingredients except the lemon zest.
- Swish around to combine and add turkey wings.
- Marinate for four hours or over night for the best flavour.
- Remove turkey wings from the zip lock bag and dispose of the bag. Never ever reuse a marinade.
- Place wings on a parchment paper lined cookie sheet (for easy clean up), not overlapping.
- Tip: Place the wings in the refrigerate for an hour or so to dry out a bit, helps to make the wings crispy.
- Bake at 375 for about 20-25 minutes OR until the chicken is clear when the thickest part is cut to the bone.
- Serve hot and garnish with lemon zest sprinkled all over.
- Tip: If you want extra sauce for garnish, mix all ingredients in a saucepan and bring to boil, cool.
For the cranberry garnish:
- In a small sauce pit bring one cup sugar and one cup water to a boil and simmer for ten minutes or so to make a thicken syrup.
- Let cool for 10-15 minutes.
- Toss cranberries in the syrup to coat berries.
- Remove and roll in sugar.
- Allow to dry on a rack which is on a parchment lined baking tray.
- Use a treat or garnish.
