I was shopping for Thanksgiving and came across a bunch of turkey wings. They sell a lot of necks and wings prior to the holiday and I buy them for making my turkey bone broth for the gravy ahead of time. I wanted to also make chicken drumsticks. When I got home I thought it would be incredible to make a GIANT platter of wings. Supersize the normal look. So I did and named them Dragon Wings. They were so good and a fun twist!
1 dozen chicken drumsticks
1 dozen turkey wings, cut to flats
2 tablespoons whole grain Dijon mustard
Rub of choice for each or same for both. I used PitBoss Grills GSP for the flats and Nashville Hot Rub for the drumsticks.
Dry chicken and turkey and rub with mustard. Season all over with rub of choice and allow to rest and become room temperature while you fire up the grill.
Heat grill to 400F. I used a drumstick rack which was perfect because it left room for the turkey flats and cooks the drumsticks to perfection. I will never do them differently again. I cooked them both until they reached 200F. The flats were done well before the drumsticks. Keep an eye on your flats, flipping and moving them to make sure they don't flare up and get over charred. I made the fire in the center and put the flats around the edges on my Kamado charcoal grill. Served with a homemade Alabama white sauce.
Alabama White Sauce:
2 cups mayonnaise
1/4 cup apple cider vinegar
1 tablespoon fresh lemon
1 tablespoon Worcestershire sauce
1 teaspoon creamy horseradish
1 teaspoon cayenne
salt and pepper to taste
Whisk together all the ingredients and serve with chicken and turkey. Enjoy!
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: