Grilled Turkey Wings

• 6 turkey wings, about 4 pounds (Select whole turkey wings, each with 3 sections)
• 2 quarts water
• 1/4 cup red-wine vinegar
• 2 tablespoons dark soy sauce
• 1 1/2 tablespoons light brown sugar
• 3/4 teaspoon dried thyme
• 1 teaspoon Tabasco sauce
• 3 cloves garlic, peeled, crushed and chopped fine (2 teaspoons)
• 2 scallions, chopped fine (3 tablespoons)

1. Place the turkey wings in a pot, cover with the water and bring to a boil.
2. Cover the pan with a lid and boil the wings gently for 15 minutes, then set them aside in the broth until ready to grill.
3. To make the grilling sauce, mix together all the remaining ingredients and set side.
4. You should have about 1/2 cup.
5. When ready to grill, remove the wings from the broth (freezing the stock for future use in soup or stew), place them on a grill (preferably with a cover) over medium-high to high heat, cover and grill for about 12 minutes.
6. Turn the wings over (the underside should be nicely browned) and brush them with the sauce.
7. Grill, covered, for another 12 minutes.
8. Turn again, brush with the sauce, and grill for another 5 minutes.
9. The wings should be well browned on all sides.
10. Arrange the wings on a serving platter, brush with the leftover grilling sauce, and either serve immediately or cool to lukewarm before serving.

turkey, water, redwine vinegar, soy sauce, light brown sugar, thyme, tabasco sauce, garlic, scallions

Taken from cooking.nytimes.com/recipes/3722 (may not work)