AFFORDABLE, MEATY, AND REFINED: HERBED TURKEY WINGS IN A WHITE WINE SAUCE
I receive a bi-weekly meat and dairy csa (I’m a single girl – I cannot eat half a dozen eggs in one week. Well, I can. But I rarely do). The delivery is a quart of grass fed milk, half a dozen eggs, and then a pound of meat which is always a surprise. Usually the meat is lamb related. This week, I was surprised to find 2 pounds of turkey wings. They are MASSIVE. You know the legs from a renaissance faire? That kind of size. Look at that photo above. You might confuse the wing and drum for regular ole chicken wings but you’d be wrong. That’s a regular sized dinner plate. I should have used a banana for scale.
In any event, they sent me these wings and I had no idea what to do with them! There aren’t many recipes online. Most of them call for turning the wings into bone broth. But they’re so meaty, I couldn’t imagine wasting them. Plus I love buffalo wings. How could the turkey variety not compare? I did stumble upon some southern dishes that recommended frying them or drowning them in heavy, SAD based sauces. That was a no-no. So I decided I’d roast them my way. The result was not only phenomenal. I think I’ve just stumbled on the next food craze. Because this cut of meat is dirt cheap. And if it’s this easy to make and it’s this delicious? I might have just found the next kale, people.