These mega wings will make jaws drop at your next game-day party. The crispy skin, tender meat and zesty sauce will cure any buffalo cravings — in an extra-large way!
| Level: | Easy |
| Total: | 3 hr |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 4 turkey wings, split into wingettes and drumettes (tips reserved for another use)
- Oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup crumbled Maytag or other blue cheese
- 1/4 cup half-and-half
- 1 tablespoon sour cream
- 2 teaspoons lemon juice
- Kosher salt and freshly ground black pepper
- 1 stick unsalted butter
- 1 1/2 cups hot sauce, such as Frank’s RedHot
- Carrot and celery sticks, for serving
Instructions
- For the wings: Preheat the oven to 350 degrees F. Arrange the wings in a single layer on a cooling rack set into a baking sheet. Pat the wings with paper towels until they are very dry, then drizzle with some oil and sprinkle on all sides with salt and a few grinds of black pepper. Add 1 cup water to the bottom of the baking sheet and tent the pan with foil.
- Bake for 1 hour 30 minutes. Remove the foil and continue baking until the wings are tender, the skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the wing registers 165 degrees F, about 1 hour more. Let cool for 10 minutes.
- For the blue cheese dip: Meanwhile, whisk together the mayonnaise, Maytag, half-and-half, sour cream, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a bowl until well combined. Set aside.
- For the sauce: Melt the butter in a medium microwave-safe bowl, 1 to 2 minutes. Add the hot sauce and whisk to combine. Brush the wings all over with the sauce, making sure they are well coated. Serve the wings with the remaining hot sauce, blue cheese dip and carrots and celery.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 401 |
| Total Fat | 37 g |
| Saturated Fat | 14 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 92 mg |
| Sodium | 292 mg |
Reviews
I have not baked these wings yet, however, I bake turkey wings a lot. After reading the recipe, it is your basic baked turkey wings (I don’t do the water in the bottom of the pan). I cover mine up, let it bake until tender, take of the foil to let brown. Sometimes I eat it just like that, or add gravy or add bbq sauce. On this one they did a buffalo sauce. The same sauce you would put on buffalo chicken wings. Easy Peasy. If you wings are tough, bake them longer, common sense
Terrible and inedible!!! Please don’t make this! Went right in the garbage they were dry and gamey and just gross!!!! Have you ever requested the wing at the Thanksgiving table??? There’s a reason! Stick to chicken wings and file this one away for good!
Great recipe!!
test
I would imagine you’d need a higher temperature at a longer length of time to bake off all the fat within the skin.. And tinfoil would only prevent that from happening.
Can I cut down on oven cooking time by zapping the wings for a minute or two in the microwave?
Very good!