As Plated

BBQ turkey wing, cranberry salsa, and mashed potato salad.


  • Turkey wing segments, drumettes and flats
  • Prepared hickory BBQ sauce
  • 1 can (397 g) Ocean Spray jellied cranberry sauce
  • 1 jalapeño pepper, seeded and diced
  • 1 medium red onion, diced
  • Cilantro, chopped
  • 5 small limes, juiced
  • ½ cup sugar
  • Salt
  • 10-12 yellow fingerling potatoes (papa Cecilia), skin on
  • 2 heaping tablespoons fresh dill, chopped
  • 1 cup mayonnaise
  • Pepper


1. Heat your barbecue to searing temperature and place turkey wing segments onto the grill. Sear on one side (approximately 5 minutes), turn segments, and reduce heat to about 300-320 F. Baste the seared sides with BBQ sauce and lower BBQ lid. Keep turning and basting until done, approximately 30-40 minutes. Your mileage may vary.

2. Vigorously stir cranberry jelly, jalapeño, half the diced red onion, cilantro, lime juice, and sugar together in a bowl. Salt to taste. Refrigerate until ready to serve.

3. Cut fingerling potatoes into large chunks and add to boiling, salted water. Cook until tender. Drain with a colander and allow to cool.

4. Toss cooled potato chunks, remainder of the diced red onion, dill, and mayonnaise in a bowl. Salt and pepper to taste. Refrigerate until ready to serve.


Super/megamaxi sells turkey wing segments at a very decent price. These are meaty wings. One whole wing (drumette and flat) will feed one person with a modest appetite; two wings for somebody with a large appetite.

Prepared hickory BBQ sauce is not always easy to find, but it’s available. Super/megamaxi often stocks Hunt’s Original for a couple bucks; Kraft if you don’t mind paying a lot more. In a pinch, try Chef Daniel, which appears to be everywhere. It’s not bad.

Super/megamaxi keeps a small supply of Ocean Spray jellied cranberry sauce. That’s the only grocer I’ve found that carries it.

Ecuadorian potatoes cook very quickly, and they keep cooking even in the colander. I prefer the papas Cecilia over the white potatoes with the red skins. They don’t turn to mush the moment you put them in water. Boil no more than five minutes. You want them al dente when you take them off the heat. They’ll be soft enough to stir into a chunky mash when cooled to room temperature.