You must absolutely try making turkey wing tacos. This is a Constrained Gourmet original, and I promise you will love it. It will impress any guest. In this video, I give you two recipes for turkey wing tacos: one with mole and the other with avocado and coleslaw.

I wrote a fiction short story in which Valeria, the chef and owner of Culinary Canvas, must be creative about using turkey wings while constructing a killer menu to save her restaurant. Her heritage is prominently featured in the dishes that she creates. Many entrepreneurs and/or restauranteurs have been in her shoes, confronting similar business challenges. I’ve added a great twist at the end, so please read!

I have always been a wing gal and gravitate to them as my piece for chicken and turkey. Most people discard everything but the turkey breast, and they are truly missing some of the best taste. I enjoy using both the meat and the crunchy skin in tacos and mole. It is an indulgent taste but very inexpensive. The wings are much cheaper than the breast if you buy parts, yet I think they have tremendous taste and depth. A bonus is how easy this is to make. Simply salt and pepper the turkey wings and roast them low and slow for a few hours. You can make a simple avocado smash and some light cabbage slaw, and you are done!

Turkey Wing Tacos
servings=4 (Three Tacos Each)

For turkey
2 turkey wings (makes 6 tacos per wing)

For avocado smash
2 avocados
1 teaspoon yuzu or lime juice

For slaw:
1/2 napa cabbage, julienned
1 large red onion, julienned
1 large carrot, shredded
5 tablespoons olive oil
2 tablespoon vinegar, such as apple cider
24 slices of pickled jalapeno
12 corn tortillas (preferably small)

Wash and thoroughly dry turkey wings. Sprinkle with 2 teaspoons salt and leave in the refrigerator uncovered or loosely covered for 24 hours. Remove from refrigerator and let come to room temperature for about an hour. Preheat oven to 350 degrees. Bake turkey wings for 2 hours until golden brown, falling off the bone. Let cool and remove turkey meat from bones.

Combine cabbage, onion, and carrot in a large bowl. Sprinkle with salt and pepper. Add olive oil and vinegar, tossing to combine. It can be made up to 1 hour ahead when dressed or refrigerated for up to one day without dressing.

Avocado smash:|
Open the avocado and scoop out the flesh.
Add salt, pepper, and yuzu or lime juice.
Smash with a fork to combine into a paste.

Heat grill or saute pan over high heat. Once very hot, place the tortilla in the pan for approximately 30 seconds until it softens and bubbles. Turn over and repeat on the other side. Place in a tortilla warmer or cover and wrap well in a kitchen towel. Continue until all tortillas are warmed. Tortillas can be made up to 1 hour ahead.

Place 3 tortillas on a plate. Spread avocado on the bottom. Top with turkey meat. Add slaw to the top. Garnish with 2 pickled jalapenos.