|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I have recently learned that some people actually, secretly, do not like Thanksgiving turkey. I know this is hard to believe. Some even say it's dry. Gravy is often the solution. But if you or someone you love also think that this traditional dish is bland, then giant, meaty, spicy Buffalo wings may help. This year is complicated and it's a great time to keep the traditions we love, but let's hit pause on the traditions we don't and make exactly the dinner we want. And, let's make a lot of it.
With these wings, we first tenderize with some slow wet roasting, then we crank the heat up to crisp all of that incredible skin. We all know how this is going to end: Melt a stick of butter and swirl it with enough hot sauce (Frank's is a widely appreciated brand for this dish). And then, in a huge bowl, toss them around in this sauce and get a bib.
For the Wings:
6 to 8 turkey wing halves, flats or drumettes (or a combination)
Freshly ground black pepper
1 cup water
1 stick unsalted butter
1/2 to 3/4 cup vinegary hot sauce (such as Frank's)
1 cup blue cheese dressing or ranch dressing
Gather the ingredients. Preheat the oven to 350 F.
Line up the wings on a baking pan fitted with a rack. Sprinkle the wings on all sides with salt and pepper.
Pour in a cup of water and cover the pan. Roast until the meat is tender when you poke it with a fork, but not falling apart, about 1 1/2 hours.
Uncover the wings, increase the oven temperature to 450 F, and roast them until the skin becomes firm and crisp, about 15 more minutes.
Meanwhile make the sauce: Melt a stick of butter in a pan on medium heat. Add hot sauce. Transfer the sauce to a large bowl.