4 turkey wings, about 5 lbs
3/4 cup all purpose flour
1/2 tsp salt
1 tsp cayenne pepper
1 vegetable oil
6 tbsp butter, melted
2 tbsp distilled white vinegar
2 tbsp hot red pepper sauce
Directions
Cut off wing tips; reserve for other use. Cut wing into 2 pieces at
joint. Combine flour, salt and cayenne pepper on a plate. Dust wings
in flour mixture, shaking off excess. Heat 1-1/2 inches of oil in
large skillet over medium heat. Add wings in single layer and fry,
turning once, until browned, 10 minutes; drain on paper towels.
Repeat with remaining wings. Combine butter, vinegar, and hot pepper
sauce. Place wings in a large baking pan; drizzle on sauce over
wings. Bake in 375 oven, 1 hour, basting 4 or 5 times, turning once,
until wings are browned. Serves 4
Shared By: Pat Stockett
Servings: 4 servings
Buffalo Turkey Wings Recipe brought to you by Recipe Ideas
Categories: Appetizer; Meat; Poultry; Turkey
The History of Recipes
We can read the history of `recipes` back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in Roman times around 25BC a man called Apicius compiled a few documents which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and desserts, something that is very familiar to us today. Aspicius recounts how the Roman cooks were skilled in the use of many different aromatic flavours, including a few you will know like thyme, fennel and dill. Later on, there are a couple of interesting cookery books published in the 1300s : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that appears on menues today, but rather recipes for the types of meals on the menues of the rich and powerful of that time. Later on in the 1400s, the Crusaders brought back many new foods and spices from Arab cooking, including spices such as parsley, basil and rosemary. These new foods and spices led to an increase in books on cooking, some of which are now in private libraries. By the advent of the twentieth century, cooking books were increasing in popularity as a result of more people being able to read, leisure time and disposable income. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Buffalo Turkey Wings recipe.
