Classic buffalo wings get a little meatier by using turkey wings. Using coconut oil instead of butter still allows the sauce to coat nicely and it provides a little flavor too. Serve these with the most amazing non dairy ranch dressing made with cashews.
Buffalo Turkey Wings with Non Dairy Ranch
Servings
4 Servings
Ingredients
- 5 pounds Kol Foods turkey wings
- 1 cup Frank’s Hot Sauce
- 1 cup coconut oil
- 1 teaspoon Worcestershire sauce with no fish
- 1/2 teaspoon salt or to taste
- cayenne pepper to taste optional
- 1 cup raw cashews about 5 oz.
- 1 tablespoon chopped flat-leaf parsley
- 1 clove garlic
- 4 teaspoon apple cider vinegar
- 2 teaspoon fresh lemon juice
- 2 teaspoon sea salt
- 1/4 teaspoon granulated onion
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1 Prepare the wings by cutting them into two pieces. They should cut easily at the joint. Pat them dry with paper towels.
- 2 Prepare the sauce: Melt the coconut oil over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt everything together. Taste for spiciness, and add cayenne to desired heat level.
- 3 Toss the wings with a quarter of the sauce and refrigerate for an hour.
- 4 Preheat the oven to 400°F. Spray a baking sheet with cooking spray. Arrange the wings on the pan so they are close but not touching.
- 5 Cook undisturbed for 45 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 20 to 30 minutes, until crisp.
- 6 When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you’ll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.
- 7 Serve with celery sticks and non dairy ranch dressing, recipe follows.
- Cashew Cream Ranch
- 1 Place cashews and 1 1/4 cups water in a medium bowl; let soak for 30 minutes. Transfer to a blender and puree on high speed until smooth and creamy. Add remaining ingredients and blend well. Chill for 30 minutes.
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