These delectable, crispy wings are part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.
Recipe information
Total Time
2 days, 4 hours, 15 minutes
Yield
4–6 servings
Ingredients
Special equipment:
Preparation
Step 1
Separate turkey drumettes and flats. Remove and reserve wing tips for stock.
Step 2
Place drumettes and flats in 1-gallon bag; add garlic, bay leaves, peppercorns, cloves, and salt. Press out air, seal bag, and rub outside of bag until spices are evenly distributed. Chill 24–36 hours.
Step 3
Preheat oven to 200°F. Remove turkey pieces from bag, rinse under water, and pat dry; discard spices and herbs. Place turkey in loaf pan. Pour in ghee, then add oil (pieces should be completely covered).
Step 4
Roast turkey until an instant-read thermometer inserted into drumette registers 190°F, 3 1/2–4 hours. Let cool completely in pan, then chill overnight.
Step 5
Remove turkey pieces from pan, letting any excess oil and ghee drip off, and transfer to a plate. Heat a large skillet over medium-high until hot but not smoking. Cook turkey pieces until browned on all sides and warmed through, 8–10 minutes. Serve warm.
Recipe notes
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