Turkey wings adobo
Photo by Tamara West
Turkey portions are a whole lot bigger than chicken so a little goes a long way and it can be fairly cost-effective. It’s good for you too — full of protein and one of the leanest meats available.
- Marinate 10 wing halves (5 whole) in garlic, ginger, black pepper, soy sauce and mirin for an hour or in the fridge overnight.
- In a large pot, heat olive oil. Add wings and sear each side until coloured. Add bay leaves, cider vinegar and the lemon juice. Simmer over a medium low heat for 45 minutes or until the vinegar has all but evaporated into a sticky sauce and the wings are tender.
- Serve with steamed jasmine rice, and kale sauteed in a little sesame oil, mustard, mirin, and sesame seeds.