Place the turkey wings in a large bowl and pour the lime juice, brown sugar, parika powder, salt and black pepper, olive oil, fish sauce, garlic powder and bird's eye chili.
Toss until each piece is evenly coated.
Place the turkey wings on the baking sheet in a single layer.
Bake the turkey wings for 35-40 minutes, flipping over halfway.
Rotate the turkey wings one last time and bake for another 5 minutes until golden brown and crispy.
Garnish with a few thinly sliced bird's eye chili, cilantro.
Serve immediately and enjoy!
Notes
Rotating and flipping helps the turkey wings burning on one side.
Use a heavy duty commercial baking sheet that won’t warp in the oven. This is the baking sheet and cooling rack I use.
Try making this recipe with turkey thighs. Grill the cutlets to add to your rice and top it off with a fried egg! Remember to pound the turkey into thin cutlets.