The perfect turkey recipe for two.

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COOK THIS NOW

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.

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

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