Slow-grilled turkey wings finished with a high-heat suya spice sear.
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Clean the turkey wings and pat them completely dry with paper towels to ensure the spice rub adheres properly.
In a small bowl, mix the ginger powder, garlic powder, onion powder, bouillon, and salt. Rub this mixture thoroughly over the wings.
Preheat your grill to a low-medium indirect heat (about 300°F/150°C). Place the wings on the cool side of the grill.
Slow-grill the wings for 45-60 minutes, turning occasionally, until the internal temperature reaches 165°F and the meat is tender.
In a separate bowl, whisk together the vegetable oil and 4 tablespoons of the Suya spice to create a thick paste.
Generously brush the oil-spice paste over the partially cooked wings, ensuring every crevice is covered.
Move the wings to the high-heat side of the grill. Sear for 2-3 minutes per side until the spice rub forms a fragrant, dark crust.
Remove from heat and immediately toss with the remaining dry Suya spice and serve with fresh onion rings.
