Turkey Wings

I've never seen Turkey Wings at an event, nor have I tried them. I see them at the grocery stores and at Sam's so somebody must be buying them. I wonder why no one sells them at events. Anyone have a hypothesis?

Because the events that I see sell smoked/grilled big turkey LEGs @ $6 or $8 each.   

I've seen them at an Oregon fair.(2 years ago? 3?)  Last joint removed.  Brined, smoked, then skewered and finished off at the stall on a grill.

You must not be from the South...LOL They're everywhere. They're as many leg vendors as Nacho vendors. LOL. Buy em right of the smoker. Smoker, canopy, table, foil, & money apron.... They eat about half of it and throw the rest away. 

roadkill... I'm talking about wings not legs. I sell the legs myself. Funny you mention throwing half of the legs away. We were at the Arkansas State Fair last year and I noticed that very thing happening. I strolled around to take a look at the  venders selling those legs. It's no wonder people were throwing them away. They were grilling their legs over charcoal not slow smoking like we do em. Our legs are so tender one of our customers had all the meat just fall off the leg and hit the ground right in front of him. I gave him another leg a fellow behind him said "now that's good advertizement".

I've been doing some research and found out that turkey wings tend to have really tough skin. That's probably why I haven't seen them.

I'd guess it's because there's more work involved with Turkey Wings as opposed to Chicken Wings? More prep time, cooking time etc. Also price per pound might be an issue?? 

LOL, Sorry for my dyslexia.. that is good advertising. I was more on the lil ladies that are about size -2 think they can eat the whole thing.  I love turkey legs, but myself I dont like wings. If you're anywhere around Tyson, what about Chicken Cracklins. There is nuttin better..

"What about Chicken Cracklins. There is nuttin better.."
 
I have never heard of that. Tell us more

Chicken Chicharrones?

Like pork rinds but with chicken.

Chicken Chicharrones????
 
I don't understand the comparison to pork rinds? Pork rinds are the skin of the pig, I sometimes serve them at events.
 
Chicken Chicharrones are small chunks of chicken (I'd bet leg and thigh meat) breaded and fried. The Chicken Chicharrones sound more like chicken Mcnugets. Unless of course I'm missing something?
http://en.wikipedia.org/wiki/Chicharr%C3%B3n
 
This is strange...according to this they are made from pork skin, so why is Tyson selling them do they do pork as well?
http://www.diningchicago....n-mighty-meaty-crunch/

http://frythis.blogspot.c...en-skin-chips.html?m=1

Chicken backs provide good skin and are very inexpensive.

I think I'll stick to Pork Rinds. The company that produces them had a problem about 5 years ago and go shut down for poor practices in cleanliness. The violation was pretty minor and was corrected pretty quickly.
 
At the time I was just wanting to start selling pork rinds and met with the owner. He gave me a tour of what they were doing to improve the plant, the process, and the product. They completely rebuilt the factory from wall to wall, and the product is much better than ever.
 
They spent over a year rebuilding the company and redesigning the process, that improved the finished product 150%. They have a good shelf life and sell very well, with one exception. And I swear this is true: not just a few but a lot of women confuse them with "Hog Fries".  And it's funny when they do because they will say things like "Oh my god I'd never eat those". And you have to explain Pork Rinds are not what they  think. LMAO. They are also very filling and contain zero grams of fat.
jack
 

The other great selling point at events filled with so many carbs...they are very friendly to those on no or low carb plans.

The pork rinds I've seen in Mexican Supermarkets and Carniceria's usually are in large sheets like they were skinned off a slab of bacon.
They also have smaller pieces bagged up as well.
They're also called corteza de cerdo. Bark of the Pig. Cerdo is pig.
Chicharrones de cerdo's are pork Cracklings which are slightly different than corteza de cerdo's.
Cracklngs are made using pork fatback with skin attached and can be deep fried or roasted until hard.
Pork Rinds are skin only, deep fried to puff up and are softer with a melt in your mouth quality.
Class dismissed!

The pork rinds I buy are about the size of a poker chip, but odd shapes. When they are fried they puff up and expand to about 3 or four times the original size. People watching are blown away. It's another food product that should be done in front of a crowd. And it takes about 2 1/2 minutes to fry a batch that will fill a fryer basket, after frying.  Another neat thing about them is you can afford to hand out tons of free samples to everyone that walks by.
 
If I ever leave the events business and do a sit down joint, when you walk in the door and are seated a bowl full straight from the fryer would immediately be placed on your table. And I'd have to come up with some special sauces to go with them. Although they are good with my BBQ sauce.

Foodbme


The pork rinds I've seen in Mexican Supermarkets and Carniceria's usually are in large sheets like they were skinned off a slab of bacon.
They also have smaller pieces bagged up as well.
They're also called corteza de cerdo. Bark of the Pig. Cerdo is pig.
Chicharrones de cerdo's are pork Cracklings which are slightly different than corteza de cerdo's.
Class dismissed!

 
Thanks professor. LOL  But see that's what I thought both were pork. But maybe in some areas one is chicken
(Chicharrones) Right? Like CC posted http://frythis.blogspot.c...en-skin-chips.html?m=1

Pork is sinfully delicious.
 
I made this a few weeks ago. It was too good.

Dr of BBQ

Foodbme

The pork rinds I've seen in Mexican Supermarkets and Carniceria's usually are in large sheets like they were skinned off a slab of bacon.
They also have smaller pieces bagged up as well.
They're also called corteza de cerdo. Bark of the Pig. Cerdo is pig.
Chicharrones de cerdo's are pork Cracklings which are slightly different than corteza de cerdo's.
Class dismissed!

Thanks professor. LOL  But see that's what I thought both were pork. But maybe in some areas one is chicken
(Chicharrones) Right? Like CC posted http://frythis.blogspot.c...en-skin-chips.html?m=1

Since many Jewish people don't eat pork, Crispy Chicken Skin is a favorite snack of Jewish People among others.
So if it were found in Mexico, it would be called "Corteza de Pollo" - Bark of the Chicken!
The Jewish term for them is Gribenes.
http://www.youtube.com/watch?v=poaA8gVFjiA
Here's a recipe:
Crispy Chicken Skin | Gribenes
by Joan Nathan
from Jewish Holiday Cookbook
adapted from Charlie Klatskin
(Schocken Books, 2004)
Makes about 1 cup
My grandfather would sit eating these chicken crisps at night, the way we eat chips while watching television today.—Joan Nathan
 Ingredients
1 large chicken (at least 5 pounds)
1 large onion, chopped
Kosher salt
Directions
1. Remove the fat and the fatty skin from the chicken. Slice the skin in small strips, approximately 1 inch long, measuring about 1 1/2 cups. Reserve the chicken for another use.
2. Place the skin and onion in a heavy skillet. Cook for about 20 to 30 minutes over a low heat, stirring occasionally with a wooden spoon, until the fat is melted. As the skin cooks, the fat separates from it, and the skin becomes crispy.
3. Once the fat has mostly melted, turn up the heat to medium-high and continue to cook until the onions and skin are golden brown to black. Sprinkle with kosher salt to taste. Using a slotted spoon, remove the crispy skin and onions from the pan and place them on heavy paper to drain. Reserve the chicken fat in the pan or store in a jar. The fat can be used for cooking and is especially good for making chopped liver, potato pancakes, and matzah brei (matzah pancakes).
You get extra credit for your inquisitiveness!


 
 

Love that extra credit. Thanks for your research and help.

FBM the Faheata seasoning from Anthony Spices would work really well to add some nice flavor. I am a fan.

The chicken skins sound like a good fair food item. I wonder if the skin can be purchased separately? You have to use a LOT of chicken to have a worthwhile amount of skin bi-product.

According to WikiAnswers, "On request just about any butcher shop or meat department of a grocery store can sell you chicken skin; they discard the skin when they cut boneless/skinless breasts so they will be glad to sell them to you."
http://wiki.answers.com/Q/Where_can_you_buy_chicken_skins#ixzz1uwmurkM4

Pork skin is under $1/lb and they are happy you take it. Chicken skin is a little more expensive (or not depending on quantity on-hand) at the butcher but still a very reasonable price.

I will have to look at the Supermarket today to see if they sell chicken skin in bulk. I usually only see fat livers & hearts in containers.

If you have any Kosher Markets around, You should be able to get it there. Some have it in their freezer section---AND--- don't forget to get some schmaltz!!! 

These would be nice little (fried-up) partners to the skins...

http://blog.junbelen.com/...turkey-stuffing-balls/


That should stop a few hearts and clear a few wallets. Just need some good gravy and/or cranberry concoction.