Crispy Skillet Turkey Wings with Bahama Steamed Sauce
4 Ontario turkey wings with drumettes, separated
¼ cup (60 mL) fine sea salt
2 tsp (10 mL) baking soda
2 tsp (10 mL) fennel seeds
¼ cup IGF Seasoning Salt (see recipe)
¼ tsp (1 mL) coarse black pepper
1 360 mL bottle IGF Bahama Steamed Sauce
1/3 cup (80 mL) Caribbean coconut milk or cream
Tri-colored bell peppers, sliced and cooked for garnishing
Italian parsley or cilantro for garnishing
- Rinse turkey, pat dry with paper towels.
- Line a plate with paper towels, place wings on plate. Add sea salt, baking soda to a small dish and mix with a fork. Sprinkle the mixture skin side up (exposed skin) of the turkey. Refrigerate with salt and baking soda side facing upwards for at least 2 hours.
- Meanwhile, place a small skillet over medium heat, add fennel seeds, and toast briefly until fragrant for 1-3 minutes. Remove from the heat, let cool. Transfer the seeds to a spice or coffee grinder and pulse until grounded.
- Add ground fennel to a small dish with the seasoned salt and black pepper, mix and set aside.
- Preheat the oven to 375˚F (190˚C). Grease a large cast iron skillet with vegetable oil and place in the oven.
- Remove the turkey from the refrigerator, carefully dust off the salt and baking soda mixture with paper towels and discard excess mixture (this is the process for crispy skin). After wiping away the baking soda mixture, sprinkle the fennel mixture lightly over both sides of the turkey.
- Add turkey wings to hot skillet inside of oven, bake for 50 minutes, add steamed sauce at the bottom around the skillet, bake for an additional 10 minutes or until the turkey reaches an internal temperature of 165˚F (75˚C) and the skin is golden and crispy.
- Remove from oven, add drizzles of coconut milk to the sauce, garnish with bell peppers, parsley and serve at once with rice, potatoes, or a medley of vegetables.
Source: Chef Raquel Fox (IslandGurlFoods.com)