Turkey wings are surprisingly meaty and when cooked with Asian flavours in this manner are sweet and luscious. They are the perfect for children and when served with wok tossed noodles make a quick and easy mid-week dinner.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
12 (1.6kg) turkey wings
¼ cup (60ml) kecap manis
1 tablespoon (20ml) dry sherry
6cm ginger, peeled and finely chopped
2 cloves garlic, finely chopped
1 small red chili, finely chopped
Wok tossed Hokkien Noodles and Vegetables
440g hokkien noodles
1 tablespoon oil
½ bunch green onions, finely sliced
2 large red chillies, deseeded and finely sliced
2cm ginger, peeled and finely chopped
200g button mushrooms, quartered
1 bunch bok choy, sliced
2 tablespoons (40ml) kecap manis
½ bunch coriander leaves, roughly chopped
- Preheat oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper.
- Combine marinade ingredients in a glass bowl, add turkey wings and mix well. Set aside for at least 10 minutes or preferably an hour or two. Place turkey wings in a single layer on prepared baking tray and cook for 40 minutes or until golden and tender, turning over half way and basting occasionally with marinade.
- For wok tossed hokkien noodles, place the noodles in a large glass bowl, pour over boiling water and stir to separate noodles. Drain well. Heat oil in a wok, add green onions, chillies, ginger and mushrooms and toss for 2 minutes or until the mushrooms have softened. Add bok choy, drained noodles and kecap manis and toss for a further 2 minutes or until the bok choy has wilted and the noodles are hot. Scatter with coriander and toss briefly to combine.
- Serve turkey wings with wok tossed noodles and vegetables.