Save your oven for dessert.
because it frees up much-coveted oven space—and I don’t have to worry about a roast turkey drying out in the oven.
A buttermilk brine works wonders to tenderize the tougher turkey wing meat, and it helps to keep the wings plump after frying. I also season the dry flour mixture that coats the wings with salt and pepper for a mild kick. Right before dredging the wings, I sprinkle some of the buttermilk brine into the flour to make small, pea-size lumps, which will stick to the wings and become incredibly crunchy and golden when they’re fried.
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