What are the best tips for cooking turkey wings?

turkey wings are a relatively slim component of proteins for many species of appetizers. They are also cheaper than buying whole turkeys. The wings themselves are larger than chicken wings, which makes them suitable as a main meal. Usually they do not cook, but some tips can help cooks is easier to prepare. The chefs should almost always cover the turkey wings with some kind of fat, add water to the pan to ensure moisture, and leave a lot of time to bake the wings all the way.

The first step to preparing a turkey wing usually involves rinsing into cold water. This helps to remove free connective tissue from the outside of the wings and usually also helps them taste fresher. Turning wings in fat usually come. Friction is butter, margarine or some kind of cooking oil not only helps crunchy and brown skin, but also helps keep the meat wet and tasty.

Hands are usually the best tool for adding fat to turkey wing as the cook can massage all the corners and lEbky of every piece. After adding fat, the chef can throw the wings in the spice of its choice. Čavo garlic and onion powder, parsley, basil, tarragon and even citrus bark are all common elections. Some chefs prefer only to stick to salt and pepper, while others like to add even more taste with infused olive oil. These oils are flavored with garlic, lemon, spicy peppers and a wide range of herbal mixtures.

baking is usually a method of choosing a turkey wing, because it is often the most reliable way to ensure that they are cooked through the bones. Thorough cooking is important to prevent salmonella and other food -transmitted diseases. Preheating the oven to about 350 ° F (about 176 ° C) should be sufficient to fully care the wings in less than an hour. This period of baking is often resident. Higher temperatures and shorter cooking time could bring turkey wings that are burned from outside and inside. On the contrary, low, slow baking in general behindIt is joking that the wings are golden brown, fresh and juicy.

Many chefs like to add about 0.5 inches (about 1 cm) of water to the bottom of the baking dish before adding a turkey wing. Once it is in the oven, the water becomes a steam and gently warms the wings, adds moisture and helps to heat the meat evenly. To use this method, chefs often cover the wings with aluminum foil for about half of the baking time, then reveal them so that the water can evaporate and stimulate the wings to crunch.