Ailes de dinde boucanées -Buccaneer turkey wings
Roadside food at its best. Buccaneer chicken is the most widespread version, but the same technique is applied to turkey wings and spare ribs. When on the way to the beach, this is the type of food you’d pick and enjoy with Creole rice (p.152) and your feet in the sand (and some sauce chien or hot creole sauce on the side).
When we stop, everybody knows what I want: get me three turkey wings with a lot of sauce and I’m happy!
4 turkey wings
1 habanero chilli, very finely chopped
juice of 4 limes
1 tbsp sunflower oil
1 tbsp white vinegar
1 pinch ground cloves
salt and freshly ground black pepper
1 piece of sugar cane (with its skin on), about 90cm/3 feet long, cut into two or three to fit the barbecue
Make two cuts on each wing and marinate them in the refrigerator overnight with the chilli, lime juice, oil, vinegar, cloves, salt and pepper.
Light your barbecue charcoal and wait until the embers are white-hot.
Put the sugar cane on the barbecue; it will produce thick smoke. Place the wings right where the smoke is thickest and cover the wings with foil or a stainless steel bowl. Grill for 45–50 minutes.
Alternatively, if you can’t barbecue, cook the wings in a preheated oven at 220°C/425°F/gas mark 7 for 45–50 minutes; they won’t have the smoky flavour but the marinade will do the trick.
If you’re not a turkey person, replace with a whole chicken, cut into four joints.
For more recipes like this check out Creole Kitchen