Turkey Buffalo wings!

No picture this time, alas, because I didn't think of sharing this until -after- they were eaten. Bad me!

It's really rather simple though, as I have already covered the buffalo wing sauce here: http://deliciousnessdesired.blogspot.com.au/2011/12/buffalo-mash-of-deliciousness.html

Except instead of using chicken wings, I used turkey. Oh my goodness. So big! And due to the huuuuuuge size disparity, it is slightly difficult to find something appropriately sized to marinade the wings in. I went back to what the original recipe had, as my 'marinade' being a sauce. You will need:

1.2kg of turkey wings (around 4)
Buffalo Sauce
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp worcestershire sauce (a generous galooping)
1/2 tsp tabasco sauce
6 Tbsp chilli sauce -- I used Siracha. I recommend you use less if you are not fond of the spice. This thing ambushes!
6 Tbsp sweet chilli sauce -- A decent sort, that has flakes of chilli and the seeds visible in the mix. Alternatively, one hot chilli, sliced with half the seeds retained whole, and
6 Tbsp of honey. Less or more depending on how flaming you want this.
Seasoning
1 cup of flour
2-3tsp of garlic powder
1/2 tsp of powdered chicken stock.
Blue cheese dip
3 tsp of sour cream
1 1/2 tsp of light mayonaise
1 tsp garlic powder
2-3 tsp finely grated blue cheese (strongly flavoured)

Toss all the sauce ingredients in together -- that's from the cayenne pepper to the honey -- and mix them in a bowl until well combined. Or straight into a small pot, to heat them up and blend the mixture nicely, this is the last thing you do, the heating by the way. So the bowl is fine to set them aside for safe keeping.

Put the flour, extra garlic powder and chicken stock on a dinner plate, mix them in together and then place one wing at a time on the flour mix. Rub it thoroughly into the skin and flesh, ensuring you get all the folds and sneaky places. Preheat your oven to 180 degrees celcius (I -think- that is 270 farenheit, but don't quote me on that) while you finish rubbing this flour stuff into the skin.

Line a tray with aluminium foil, two or three layers if you don't want to wash the tray -- which is really the idea -- and put your floured wings in the tray, tapping off the excess flour back onto the plate.

Put them in the oven for 30 minutes per side. Chop up and make a garden salad, if you desire, lettuce, tomato, cheese, carrot, cucumber, while you're waiting for the wings. Heat up your sauce, when the oven dings for the last time, take the wings out, leave them to rest as you set up the other food for preparation -- You can also make the blue cheese sauce.

To do this you get a -small- bowl, one for teeny little things, put the mayonaise, sour cream and garlic powder in, mix them together. Grate the blue cheese, using the smallest holes -- the ones you use to get skinny spiral curls of parmesan cheese, rather than the normal ones for cheddar -- and mix this into the sour cream mixture. You can add more, or less cheese depending on your taste preferences, but the whole thing should be smoothe and delicious looking, like a professional made it! ...All because you grated the cheese, rather than breaking off the crumbly stuff.

Salad, sauce, dip, wings, and extra plates for it all go on the table, and it's self serve of deliciousness! I'm not sure if I slightly overcooked the turkey, or if it was the flour, but the skin was deliciously crunchy and mmmn, so good. This'll serve about 4, one turkey wing per person, added with the salad, is more than enough to satisfy. ...Sure you'll be a little nibbly, but that is good, means you're not over full! And if you want more, have more salad. Tastes good either way!

Deliciousness Delivered.