Grilled Turkey Wings with Applejack Scotch Bonnet BBQ Sauce
Featuring: Applewood Farm Winery Applejack
3 lbs turkey wings, split into drums and flats
1 tbsp olive oil
1 small yellow onion, peeled and diced
2 cloves garlic, peeled and crushed
1 scotch bonnet chili, halved (see note below)
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1 cup Applewood Farm Winery Applejack
1 cup ketchup
1/4 cup brown sugar, packed
2 tbsp Worcestershire sauce
● Heat olive oil in a sauce pot over medium-high heat. Add onion, garlic and chili and cook until softened, about 3 minutes, then stir in allspice and cinnamon andcook for 1 minute. Stir in applejack and bring mixture to a simmer and cook until reduced by half volume, about 10 minutes, then stir in ketchup, brown sugar and Worcestershire sauce, reduce heat to low, and simmer for about 30 minutes. Remove pot from heat and, with an immersion blender, blend sauce until smooth. Set aside.
● Pat turkey wings dry with paper towel, season well with salt and pepper, and grill over direct heat on high setting until wings are golden brown and internal temperature in thickest part reads 165°F on a probe thermometer.
● Brush wings with reserved sauce and grill until sauce has caramelized, about 5 minutes more. Remove from grill and serve immediately.
Note: If you do not want the sauce to be too hot, remove the seeds and veins from the chili before using.