It’s Time to Make Buffalo-Style Turkey Wings a Thing
It’s known far and wide that Buffalo-style chicken wings — deep-fried and tossed with a mixture of Frank’s RedHot sauce and butter — are one of the most irresistibly delicious foods on earth. So I can’t come up with a logical reason as to why the Buffalo chicken wing hasn’t been upgraded to the next logical step: the Buffalo turkey wing.
Think about it: What do we look for in a Buffalo wing? Crispy skin, tender meat, just the right amount of messiness. A Buffalo turkey wing kicks all of those things up to 11. Have you ever snagged the wing off of a Thanksgiving turkey? It’s delicious but a little bit chewy because it’s been cooking for so long. When you fry a turkey wing, you trap in all of that moisture while crisping up the skin. Chicken wings were once considered throwaways because they contain so little meat; turkey wings contain plenty of meat.
So the next time you want to fry up a batch of wings, buy turkey wings at the supermarket instead of chicken. Just a few things to keep in mind: Make sure you separate them into “flats” and “drumettes” before frying; and because they’ll need a little more time to cook through, fry them in 325-degree oil for about 20 minutes for maximum crispiness.
And while you’re at it, make some Buffalo legs as well.