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Old 10-12-2011, 05:53 PM   #21
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I would suggest using a slow cooker for them
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Old 10-12-2011, 07:17 PM   #22
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I almost bought some T'wings on Friday for smoking. I have made drumsticks in the crockpot, but the DH said he'd prefer T'wings instead of chicken wings because T'wings are bigger...hmmm...
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Old 10-13-2011, 05:28 AM   #23
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what is this 'mop' you refer to, Rocklobster?
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Old 10-13-2011, 06:11 AM   #24
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Originally Posted by bakechef View Post
I've used the smoked turkey wings in beans and they added a very "hamlike" flavor, if you didn't tell anyone they would assume it was ham.
That's a perfect way to use them. I've also broken them with my kitchen vice-grips and just made stock of them. It's excellent as a soup base. Lightly smoke them first until about half cooked and then make the stock. It's fabulous!
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Old 10-13-2011, 06:42 AM   #25
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what is this 'mop' you refer to, Rocklobster?

Mopping is basting with a flavorful liquid during the cooking/smoking process to add more flavor.
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Old 10-14-2011, 06:43 AM   #26
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Bony pieces like turkey wings (necks, drumsticks) are wonderful to make into a broth. It adds a lot of strong turkey flavor and the meat cooked this way is tender and rich tasting.

Take our the wings when they are done, cool and strip the bones. Use the meat in a favorite chicken dish for a different flavor.

Throw the skin and bones back in the stock and simmer away (covered).
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Old 10-14-2011, 06:51 AM   #27
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I have battered them then deep fried them, I use them to make stock, and have had them smoked all are good. Enjoy!
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Old 10-14-2011, 02:32 PM   #28
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Bony pieces like turkey wings (necks, drumsticks) are wonderful to make into a broth. It adds a lot of strong turkey flavor and the meat cooked this way is tender and rich tasting.

Take our the wings when they are done, cool and strip the bones. Use the meat in a favorite chicken dish for a different flavor.

Throw the skin and bones back in the stock and simmer away (covered).
Your description made my mouth go crazy! I'm drooling! Ha!

I love thin soups that are mostly broth. Sometimes, in the morning, instead of coffee, I have a cup or two of spiced broth. I watch for what I call "Broth Cuts" at the market. Inexpensive cuts on sale that are about 50/50 bone and meat.

I do just as you do, except sometimes I half-cook the meat in the smoker first to add that flavor.
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Old 10-14-2011, 02:48 PM   #29
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I've never tried breaking them with vicegrips and making soup out of them, I'll have to give that a shot the next time I'm in the mood for them.
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Old 10-14-2011, 03:05 PM   #30
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I've never tried breaking them with vicegrips and making soup out of them, I'll have to give that a shot the next time I'm in the mood for them.
I have a pair of vice-grips that I took apart and cleaned completely and they are used only for food.

They are washed and dried by hand, after each use, just like any other kitchen tool. Wonderful for cracking bones for broth, so that the marrow flavor all gets to come out! I then pour it through tripled cheese cloth to make sure there are no fragments.
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