Buffalo-style Thanksgiving with Fieri sauce, son!

Now, for me, a pound of Buffalo wings is just a light snack, but when I came across these turkey wings at the grocery store, I figured I wouldn’t hafta pound as many to be fully in my belly. And dude, Longo’s was selling these in pairs for less than two bucks a pop, so you know I had to go all Eddie Money and take some home tonight!

Now, this picture isn’t as zoomed in as you think–these wings are like chicken wings on steroids, son! I was wondering how long to cook ’em; some sites said a couple hours at 350, but I wouldn’t even spend a couple hours watching Metallica in concert, so I turned the heat up to 425 and put ’em in for 20 minutes a side:

But of course, it isn’t Buffalo without the wing sauce. And there’s only one wing sauce this side of the Anchor Bar that’s heading straight down my piehole, dude. I could literally eat this stuff off a flip-flop…but hey, it’s winter boot season, bro!

After tossing the wings in the sauce in a metal bowl, I threw ’em down with some jalapeno pita chips and an ice-cold Landshark Lager, the really-just-a-dolphin of beers:

Now, this meal was so outta bounds, it was wider right than Scott Norwood! The wings were super-tender, nice kick from the sauce, and the chips were crunchalicious…although even less spicy than a Wendy’s chicken sandwich. But who needs spicy chips with spicy wings, anyways?

Well OK, this guy does. Next time, I’ll hafta get Miss Vicky’s instead!