These sticky, spicy turkey wings were falling off the bone and yummy.
Preheat your oven to 100ºC (210ºF). In a heavy ovenproof casserole brown the turkey wings in batches. Remove from the heat and discard most of the fat. Return the wings to the pot. In a bowl combine ¼ of a cup of soy sauce, ¼ of a cup of balsamic vinegar, ¼ of a cup of tomato sauce (ketchup), 2 tablespoons of dark brown sugar, 2 tablespoons of honey, 3 crushed or grated cloves of garlic, 2 teaspoons of powdered ginger, a generous amount of freshly ground black pepper and ¼ of a cup of water. Mix well and add to the wings, tossing them until they’re all coated. Heat on the stovetop until the sauce is just coming to a simmer then cover the pot and place it in the oven. The wings should be ready after 3-4 hours. When the meat is tender place the wings on an oven tray and keep warm. If you prefer to reduce the fat in the sauce skim it off now then place the pot over medium heat and thicken the sauce using a slurry of 2 teaspoons of cornstarch and 2 teaspoons of water. Spoon the sauce over the wings and put them under a hot grill for a few minutes or until they become caramelised and a little charred.
michelle picker cooks 