How to cook a white wing?

White wing is a type of game bird that is popular to hunt and eat. While not as widely available as chicken or other poultry, white wing can make for an excellent meal when prepared properly. Cooking white wing requires some special considerations compared to more common birds. By understanding how to properly handle, brine, season, and cook a white wing, you can end up with delicious, juicy meat.

What is a white wing?

The white wing, also known as the northern bobwhite, is a small game bird found throughout much of the eastern and central United States. It received its name from the white bars on its otherwise brownish wings. An adult white wing reaches 8-11 inches in length and weighs 5-8 ounces.

White wings live on the ground in grasslands and brush and feed on seeds and insects. They form large coveys in the fall and winter for protection. The male’s distinctive “bob white!” whistle gives the bird its alternate common name.

While not as widely raised for meat as chickens, white wings are commonly hunted as game birds. They are prized by hunters for their speed and flight patterns, which make them a challenging target. Their meat is tender and savory when properly prepared.

Purchasing white wing

You can purchase whole white wing from some specialty meat markets, especially in regions where bird hunting is popular. However, you are more likely to get white wing meat by hunting it yourself or receiving it as a gift from a hunter.

When selecting whole white wings to cook, look for the following qualities:

• Intact feathers and skin – Avoid birds with damaged or missing skin or feathers, as this indicates improper handling.
• Little or no bruising – The meat should look fresh with no discolored spots or bruises.
• No unpleasant odor – A strong odor indicates the meat has started to spoil.
• Flexible breast bone – The breastbone should still be flexible, not rigid.
• Bright, clear eyes – The eyes should not be cloudy or sunken in.

Game birds are best when very fresh, so try to cook white wing as soon as possible after harvesting or purchasing.

Handling white wing meat

Proper handling is important after harvesting or purchasing whole white wings:

• Cool the birds down quickly if warm by refrigerating immediately or putting in an ice bath. Remove any internal organs to allow the carcass to cool faster.
• Rinse the outside of the birds under cool, running water to wash away any dirt, blood, or feathers. Pat dry.
• Wrap each bird tightly in plastic wrap, butcher paper, or aluminum foil and place in the refrigerator.
• Cook within 2-3 days for best flavor and texture.

Brining white wing

Many cooks recommend brining white wings before cooking them. Brining involves soaking the meat in a saltwater solution, which helps:

• Season the meat throughout
• Keep the meat moist and juicy during cooking
• Enhance the flavor

A basic brine for white wings contains:

• 1 cup kosher salt
• 1/2 cup sugar
• 1 gallon water

You can also add any of the following optional ingredients to the brine:

• Aromatics like peppercorns, allspice berries, bay leaves, onions, or garlic
• Herbs like thyme, rosemary, or oregano
• Citrus like lemon, lime, or orange slices

To brine white wings:

1. Combine the salt, sugar, and water for the brine in a large pot. Add any optional aromatics or herbs. Bring to a boil to fully dissolve the salt and sugar.
2. Allow the brine to fully cool before adding the birds.
3. Place the whole birds in a container like a large bowl or pot. Pour the cooled brine over the top.
4. Cover and refrigerate for 4-6 hours. Longer than 8 hours results in overly salty meat.
5. Remove the birds from the brine and pat dry. Discard the used brine.
6. The birds are now ready to cook after brining.

Preparing white wing for cooking

Once you have properly stored and brined the white wings, you are ready to prepare them for cooking:

1. Take the birds out of the refrigerator and let them sit at room temperature for 30 minutes before cooking. This helps them cook more evenly.
2. Remove and discard the neck, giblets, and any excess fat from the body cavity.
3. Rinse the birds under cool water and pat very dry with paper towels.
4. Trim away any excess skin or fat so it does not burn during cooking.
5. Season on all sides with salt and pepper. You can also use other dried herbs and spices. Some good options are thyme, sage, rosemary, parsley, oregano, paprika, garlic powder, or onion powder.
6. Tuck the wing tips under the body to keep them intact during cooking.
7. Truss the bird by tying the legs together with butcher’s twine. This helps keep the body together.

Your white wings are now ready for roasting or grilling.

Roasting white wing

Roasting is a popular cooking method for white wing and other game birds. To roast:

1. Preheat your oven to 425 ̊F.
2. Place the seasoned and trussed birds breast-side up in a roasting pan or baking dish.
3. Roast for 30-40 minutes until the thickest part of the meat reaches 165 ̊F on a meat thermometer.
4. Baste the birds with melted butter or olive oil every 10-15 minutes during roasting. This helps keep the meat moist.
5. Allow the birds to rest at room temperature for 5-10 minutes before carving to let the juices redistribute.
6. Carve the bird by slicing the meat off the bones. Discard the skin before eating, if desired.

Roasting is a simple, classic cooking technique that results in moist, flavorful white wing meat.

Grilling white wing

Grilling imparts delicious smoky flavor to white wings. To grill:

1. Prepare a hot grill for direct high-heat cooking. Use charcoal, wood, or gas.
2. Place the seasoned and trussed birds directly over the heat on the grill grate.
3. Grill for 25-35 minutes, turning occasionally, until well browned and the internal temperature reaches 165 ̊F.
4. Move the birds to indirect heat if they are browning too quickly before the meat is cooked through.
5. Baste with melted butter, olive oil, or barbecue sauce in the last 10 minutes of grilling.
6. Allow to rest 5 minutes before slicing and serving.

The hot, quick cooking from grilling keeps the lean white wing meat deliciously moist and tender.

Sous vide white wing

Sous vide cooking involves sealing food in plastic bags then cooking in precisely temperature controlled water. It allows exact control for cooking meat perfectly. To sous vide white wings:

1. Season the brined birds as desired.
2. Seal in individual plastic bags using a vacuum sealer or by lowering each bag carefully into water to force out excess air.
3. Cook in 145 ̊F water for 1-4 hours depending on size. The meat should reach an internal temperature of 145 ̊F.
4. Remove the bags from the water and open carefully to prevent steam burns.
5. Sear the skin side briefly on a hot grill or in a hot pan to crisp the skin.
6. Allow to rest 5 minutes then slice and serve.

Sous vide white wings are incredibly tender and juicy.

Slow cooking white wing

Slow cookers and pressure cookers allow you to cook white wings low and slow until fall-off-the-bone tender:

For slow cooker:

1. Place seasoned birds in a slow cooker.
2. Add 1 cup broth, water, or wine to the bottom of the pot.
3. Cook on low heat for 4-6 hours until extremely tender.
4. Remove meat from the bones before serving.

For pressure cooker:

1. Season birds as desired and place in pressure cooker pot.
2. Add 1 cup liquid to pot and secure the lid.
3. Bring to high pressure and cook for 12-15 minutes.
4. Use quick release method to depressurize.
5. Check that meat is fork tender.
6. Remove from bones before eating.

The moisture control from slow cooking and pressure cooking keeps the lean white wing meat fall-apart tender.

Deep frying white wing

Deep fried white wings have an irresistible crunchy crust and moist interior. To deep fry:

1. Heat at least 2 inches of frying oil to 350 ̊F in a heavy pot or deep fryer.
2. Season the birds with salt, pepper, garlic powder, paprika, or other spices.
3. Dredge the birds completely in flour, then dip in egg wash, then coat again in flour or breadcrumbs.
4. Fry for 12-16 minutes, turning occasionally, until deeply browned.
5. Drain on a wire rack or paper towel lined plate.
6. Allow to rest 5 minutes before serving to allow juices to redistribute.

The dry flour coating soaks up moisture released by the meat during frying. Be sure to allow the oil to return to temperature between batches.

Common white wing recipes

Beyond basic roasted or grilled white wings, there are many flavorful recipes that make the most of this delicious game bird:

Citrus Marinated White Wing

Marinate brined white wings in the juice of oranges, lemons, limes, and herbs before roasting or grilling. The citrus tenderizes the meat and provides bright, fresh flavor.

Beer Can White Wing

Crack open a can of beer and add seasoning to the can. Insert can into the body cavity of a spatchcocked white wing and stand it up on the grill or in the oven. The steaming beer keeps the meat incredibly moist.

White Wing Jambalaya

Cut cooked white wing meat into bite-size pieces and add to a spicy jambalaya rice dish with vegetables like peppers, onions, and celery. The savory rice absorbs juices from the tender meat.

White Wing Tacos

Shred white wing meat and toss with Mexican spices. Load the flavorful meat into warmed corn tortillas along with diced onions and cilantro for easy, delicious tacos.

White Wing Brunswick Stew

Simmer pulled white wing meat in a Southern-style stew with corn, lima beans, onions, tomatoes, and bacon. The stew perfectly combines savory meat with tender vegetables.

White Wing Pot Pie

Make a creamy sauce and layer cooked white wing meat with vegetables like peas, carrots, and potatoes in a baking dish. Top with flaky pie dough and bake until bubbly for ultimate comfort food.

White Wing Salad Sandwiches

Chop or shred white wing meat and mix with mayonnaise, celery, parsley, lemon juice, salt, and pepper. Spoon onto bread for simple, satisfying salad sandwiches.

Tips for juicy white wing

White wing can easily dry out during cooking. Follow these tips for the juiciest results:

• Brine the meat before cooking.
• Do not overcook. Use a meat thermometer to determine doneness.
• Baste the meat during roasting or grilling.
• Allow the meat to rest after cooking.
• Keep the skin on during cooking, then remove before eating to keep juices in.
• Add moisture during cooking with marinades, rubs, and sauces.
• Use gentle cooking methods like poaching, stewing, or braising.

Proper preparation and cooking techniques keep white wing succulent and flavorful.

Serving white wing

White wing pairs well with many classic side dishes. Consider serving it with:

• Rice pilaf or wild rice
• Coleslaw or potato salad
• Roasted or grilled vegetables like potatoes, carrots, peppers, or squash
• Green beans or roasted asparagus
• Macaroni and cheese or cornbread
• Parker House rolls or buttermilk biscuits

The rich, savory meat is perfect alongside hearty vegetable dishes and breads. A crisp green salad balances the meal.

Choosing a sauce, glaze, or condiment can take the dish to the next level. Try:

• BBQ sauce, hot sauce, or wing sauce
• Honey mustard or cranberry chutney
• Horseradish cream
• Chimichurri
• White wine gravy

A sauce adds another layer of flavor and moisture to already delicious white wing meat.

Storing and freezing white wing

Store fresh raw white wings tightly wrapped in the coldest part of the refrigerator for 2-3 days. Freeze for longer storage.

To freeze raw white wings:

1. Wrap birds tightly in plastic wrap or freezer bags.
2. Squeeze out as much air as possible.
3. Label with name and date.
4. Freeze for up to 9 months at 0 ̊F.

To freeze cooked white wings:

1. Portion cooked meat into freezer bags or airtight containers.
2. Cover meat completely with cooking juices or broth.
3. Store at 0 ̊F for 2-3 months.

Thaw frozen white wings overnight in the refrigerator before using. Do not refreeze raw or cooked meat.

Conclusion

White wing can be an amazing entree when handled properly from field to table. Look for freshness when purchasing and use proper techniques for storage, brining, seasoning, and cooking. Favorable cooking methods include roasting, grilling, pressure cooking, and pan frying. Served alongside classic sides and sauce, white wing makes a delicious meal full of flavor. Follow proper guidelines to store extra fresh or cooked portions safely in the freezer. With the proper techniques, you can enjoy tasty white wing on your dinner table.