Hot N'saucy Turkey Wings

These hot and saucy turkey wings get barbecued over medium heat and basted with a thick, tangy homemade sauce built from ketchup, dry mustard, hot pepper sauce, Worcestershire, cider vinegar, and beef broth. The sauce simmers for 15 minutes on the stove first, thickened with cornstarch so it coats the wings in sticky, glossy layers as they grill.

Turkey wings are bigger and meatier than chicken wings, with more connective tissue that breaks down during the long cook into rich, pull-apart tenderness. The initial 20 to 30 minutes on the grill without sauce lets the skin crisp before the basting begins.

The beef broth in the sauce adds an unexpected savory depth that straight tomato-based BBQ sauces miss.

Kitchen Tips

• Cut off the wing tips before grilling. They burn easily and have almost no meat.
• Divide each wing into two pieces at the joint for more even cooking and better sauce coverage.
• Grill over medium heat, not high. Turkey wings need time to cook through without charring the outside.
• Start basting only after the first 20 minutes. Sauce applied too early burns from the sugar before the meat is cooked.

Variations

• Finish in the oven at 325°F (160°C) instead of the grill if weather doesn’t cooperate. Bake covered for 45 minutes, then uncover and baste for the last 20.
• Add a tablespoon of smoked paprika to the sauce for a deeper, smokier flavor.
• Swap turkey wings for chicken drumsticks or thighs with shorter grilling time.