[Roll_Bones]

I found 6 small turkey wing flats in the freezer. They are beautiful. I can remember when I first bought them.
So now i have to decide how to cook them. I have partially defrosted them and they continuing on my aluminum plate.
I will highly season the flats with salt and pepper as soon as they are thawed.
I will use spices as soon as I know what method I'm going to use.

Braise? Onions, garlic, bay leaf and chicken stock. I will start with a rue to have gravy for mashed potato's.
BBQ braise. Onions, garlic, beer and bottled BBQ sauce. No rue needed as the BBQ sauce will provide the thickener.
Roast? Seasoned very well and roasted crispy in the oven or air fryer. Not sure about sides here. But this is easier.
Deep fry? Seasoned well and fried crispy. Very easy.

Any ideas? They are small so they will not need long cooking. I have never found flats like this. Its always been whole wings and the drummet can get overcooked. To find 3 flats per pack was, well a find.

Oh...Its not to cold so maybe the grill? More work though. And its a bit breezy out as well.

 

[Wooleybooger]

Braise or pan fry then combine with partially cooked spaghetti/linguini and a white wine/tomato sauce in a large maybe 13 to 16 inch pan, top the wings with swiss or mozzarella cheese and finish cooking the spaghetti.

 

[Colbyt]

They are always so overdone when you leave them on the bird so I have no reference point.

What Wooley said or treat them like chicken wings.

Please do let us know how and what you thought.

 

[Shane R]

Steam them, chop, and make turkey and dumplings or turkey and noodles.

 

[LeonardoDaBenz]

Just make sure they weren't "previously frozen".

Virtually all our turkeys are frozen (and about half the price of fresh) so if you're defrosting a bird, don't try to re-freeze those (uncooked) wings b4 cooking.

 

[Roll_Bones]

Thanks everyone for the suggestions. I wanted to keep it simple as it was getting to late to start a big production.
I took the flats and seasoned them and sprinkled well with my homemade Creole seasoning. Essence like Emeril.

Browned all well in Dutch oven with some oil. Removed and sauteed chopped onions and smashed garlic cloves in the same pan. De-glazed with white wine and added BBQ sauce. I had to make the BBQ sauce as I did not have any. Brought to a simmer and then put the flats back in and covered. Put the covered dutch oven into a 300° oven for 2.5 hours. I turned them and stirred a little at 1 hour.

Made mashed potato's with golden potato's. I used almost a half stick of butter and heavy cream. Salt & Pepper.
Microwaved a packet "Steamers" of white corn in butter sauce.
Came out great and the turkey flats were almost falling apart.

If I remember I will take a photo of the leftovers. I forgot last night.

They are always so overdone when you leave them on the bird so I have no reference point.
What Wooley said or treat them like chicken wings.
Please do let us know how and what you thought.

That is one reason I prefer the flat over the drummet. They seem to be dark meat where the drummet seems to be white meat.

Just make sure they weren't "previously frozen".

Virtually all our turkeys are frozen (and about half the price of fresh) so if you're defrosting a bird, don't try to re-freeze those (uncooked) wings b4 cooking.

They were frozen when I bought them and they were put in the freezer as soon as I got home. The store we go to has turkey parts all the time. Sometimes they have thawed out and sometime they are still frozen. They always say on the package they were previously frozen.
I have never noticed a difference and they go into the freezer when I get home no matter frozen before of not.
I would imagine there are many things that were previously frozen that I freeze again when I get home.

 

[Shane R]

If your store doesn't generally carry turkey parts but they have some about 2 weeks after Thanksgiving and Christmas, you can probably figure out what's going on. They take whatever fresh turkeys were left and part them out.

By the way, if you can split a turkey sternum with a knife, you are strong. We used to use that as a test of strength in the shop. I never could do it straight through the bone but I've worked with a couple guys who could.

 

[LeonardoDaBenz]

They were frozen when I bought them and they were put in the freezer as soon as I got home. The store we go to has turkey parts all the time. Sometimes they have thawed out and sometime they are still frozen. They always say on the package they were previously frozen.
I have never noticed a difference and they go into the freezer when I get home no matter frozen before of not.
I would imagine there are many things that were previously frozen that I freeze again when I get home.

Not a problem if frozen AS wings when bought (as opposed to cutting them off the bird and re-freezing) and put in freezer without thawing.

Flavour wouldn't be affected BUT frozen-thaw-back to frozen is the devils (bacteria) playground. That's what I was getting at.

 

[Roll_Bones]

If your store doesn't generally carry turkey parts but they have some about 2 weeks after Thanksgiving and Christmas, you can probably figure out what's going on. They take whatever fresh turkeys were left and part them out.

By the way, if you can split a turkey sternum with a knife, you are strong. We used to use that as a test of strength in the shop. I never could do it straight through the bone but I've worked with a couple guys who could.

When I spatchcock a turkey I use kitchen shears. I cut along the both sides of backbone not through it. My kitchen shears make this very easy. But they are very good quality and extremely sharp. They cut through most anything.