Crispy turkey wings > the whole bird

The perfect turkey recipe for two.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Fried Turkey Wings With Cranberry Glaze   By Rachel Gurjar     This Thanksgiving, Epi Associate Food Editor Rachel Gurjar is saying goodbye to the whole bird and making turkey wings instead. For delicious turkey wings that are perfectly crisp on the outside and juicy on the inside, brine your wings in buttermilk, then season your dredge generously with salt and pepper. Served with a cranberry glaze, these crispy wings are the perfect mix of sweet, savory, and tangy. READ MORE INGREDIENTS Wings • 1 quart buttermilk • 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt • 2 tsp. freshly ground black pepper • 4 turkey wings (about 3 lb.), flats and drumettes separated Sauce and assembly • 1 14-oz. can jellied cranberry sauce • 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more • 3 Tbsp. soy sauce • 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more • Vegetable oil (for frying; about 12 cups) • 1½ cups all-purpose flour • 2 tsp. freshly ground black pepper • Coarsely chopped parsley (for serving) Special equipment • A deep-fry thermometer GET THE RECIPE More Fall Recipes   Chocolate Pecan Pie View Recipe ►   Cider-Brined, Mustard-Glazed Pork Loin View Recipe ►   Miso-Butter Roast Chicken View Recipe ►   Spiced Cranberry Bundt Cake View Recipe ►   Three Cities of Spain Cheesecake View Recipe ►   Slow-Cooked Pork With Chickpeas View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.