Juicy Marinated Sous Vide Turkey Wings
Nutritional value per serving
Calories450kcal
Carbs3gram
Fat30gram
Protein40gram
Ingredients
- Turkey wings (fresh or thawed)2 pieces
- Olive oil2 tbsp
- Soy sauce (or tamari for gluten-free)3 tbsp
- Honey1 tbsp
- Garlic cloves, minced3 piece
- Fresh rosemary, chopped (or 1 tsp dried)1 tbsp
- Black pepper1 tsp
- Salt1 tsp
This recipe guides you through making deliciously tender and flavorful marinated turkey wings using the sous vide cooking technique. The controlled low-temperature cooking gives you juicy, fall-off-the-bone turkey every time. You'll marinate the wings to infuse them with spices and herbs, then cook sous vide for 6 hours, followed by a quick sear for crispy skin. The total ingredient cost is approximately $10 (USD), €9 (EUR), £8 (GBP), or ₹800 (INR). Each serving contains about 450 kcal. This recipe is suitable for gluten-free and paleo diets. The complexity is easy to medium, and total time is about 6 hours 30 minutes including cooking and preparation time.
Preparation instructions
Prepare the marinade
1In a bowl, mix olive oil, soy sauce, honey, minced garlic, rosemary, black pepper, and salt until well combined. This marinade will infuse the turkey wings with wonderful flavor.
Marinate the turkey wings
2Place the turkey wings in a large ziplock bag or vacuum seal bag. Pour the marinade over, seal the bag carefully after removing as much air as possible, and massage to coat wings evenly. Refrigerate for at least 2 hours or preferably overnight for best flavor.
Preheat sous vide cooker
3Fill your sous vide container or pot with water and preheat to 74°C (165°F), which is the safe internal temperature recommended for poultry for food safety.
Cook the turkey wings sous vide
4Place the sealed bag with turkey wings into the water bath ensuring it's fully submerged. Cook for 6 hours; this slow, precise cooking will render the meat tender and juicy while keeping it safe to eat.
Remove and dry the wings
5After cooking, carefully remove the bag from water. Take out the wings and pat them dry with paper towels, essential for good browning in the next step.
Sear the turkey wings
6Heat a skillet over medium-high heat with a little oil. Sear wings for 1-2 minutes each side until skin is crispy and golden. This step adds texture and enhances flavor.
Serve and enjoy
7Let the wings rest for a few minutes, then serve hot. The meat should be tender and the internal temperature at least 74°C (165°F), safe and delicious!
Cooking Tips
1Ensure your sous vide bags are fully sealed and airtight to prevent water leakage and contamination.
2Use a digital thermometer to verify internal temperature if unsure for extra safety.
3If you don’t have a vacuum sealer, use the water displacement method to remove air from ziplock bags.
4Marinate overnight if time allows for deeper flavor penetration.
5If oil splatters while searing, reduce heat slightly to avoid burns.
Equipment Needed
- Sous vide precision cooker (immersion circulator)
- Large pot or container for water bath
- Vacuum sealer or ziplock bags
- Skillet or frying pan
- Tongs
- Kitchen thermometer (optional)
Shopping List
- [ ] Turkey wings (about 2 pieces) - $7 | Choose fresh or fully thawed wings for even cooking.
- [ ] Olive oil (2 tbsp) - $0.50 | Extra virgin is best for flavor.
- [ ] Soy sauce (3 tbsp) - $0.70 | Use tamari for gluten-free option.
- [ ] Honey (1 tbsp) - $0.30 | Use pure honey for natural sweetness.
- [ ] Garlic cloves (3 pieces) - $0.20 | Fresh garlic gives best aroma.
- [ ] Fresh rosemary or dried rosemary (1 tbsp fresh or 1 tsp dried) - $0.50 | Fresh herbs bring vibrant flavor.
- [ ] Black pepper (1 tsp) - $0.10 | Freshly ground if possible.
- [ ] Salt (1 tsp) - $0.05 | Use kosher or sea salt for better taste.
Total Approximate Cost: $9.35
FAQ
What is the safe internal temperature for cooking turkey wings?
The USDA recommends cooking turkey to a minimum internal temperature of 74°C (165°F) to ensure it is safe to eat.
Can I use frozen turkey wings for sous vide?
Yes, you can sous vide frozen turkey wings; just increase cooking time by about 1 hour to ensure the meat is fully cooked.
Do I need a vacuum sealer for sous vide cooking?
A vacuum sealer is ideal for sealing bags airtight, but you can also use ziplock bags using the water displacement method to remove air effectively.
How do I avoid cross-contamination while handling raw turkey?
Always wash your hands thoroughly after handling raw turkey, use separate cutting boards and utensils, and sanitize surfaces to prevent cross-contamination.