By peoplestaff225
Updated January 27, 2015 10:00 AM

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her blog every Tuesday to get her professional cooking tips, family-favorite recipes and personal stories of working in front of the camera and behind the kitchen doors. Follow her on Twitter at @guarnaschelli.

I am really a great lover of chicken and all things poultry. What is it that never gets old about a big batch of Buffalo chicken wings dunked in tangy blue cheese dip? Typing that sentence actually made my mouth water and fight off heading out to a local joint for some wings.

I also love making them at home. While I always make a few snack foods for Super Bowl Sunday, the chef in me can’t help covering the classics: Buffalo wings, caramelized onion dip, crudités of some kind to mellow the guilt factor and warm chocolate chip cookies. But the chef in me is also always looking to try at least one new thing to vary the repertoire and keep my friends guessing. If you are person who loves to cook and has some friends and family hanging around your kitchen door, I have something fun that you could try out.

It all started, oddly enough, when I ate one of those enormous turkey legs made famous by Disneyland…ever had one of those? Well, they inspired me to try a new kind of wings: turkey wings! I love that you just cook them for a long time until crispy on the outside and cooked through on the inside. Patriotism and sentimentality are always part of the menu for Super Bowl Sunday and I think part of achieving that is making something over-sized and larger than life: The turkey wing will do this job brilliantly. In fact, when I cook my Thanksgiving turkey, I don’t tie the wings down when trussing my bird. I leave them loose so that they actually brown (as opposed to more of a steaming process that happens when they are connected closely to the bird’s body) as they cook.

I often see those packages of turkey wing parts at the supermarket and this recipe if my favorite way to cook them up. They do have a longer cooking time than the (much smaller) chicken wings but it’s worth it: They are also low maintenance. The flavors are simple and the recipe light. Try it with chicken wings (or even duck wings, if available!) for a cool recipe that will lighten your Super Bowl fare.

Touchdown Super Bowl Turkey Wings

Serves 4 to 6

6 turkey wings, ranging anywhere from 8 to 12 ounces each

⅓ cup canola oil

Kosher salt and white pepper

6 garlic cloves, peeled

2 tbsp. honey

2 tbsp. EVOO

2 tbsp. rice wine vinegar

1 tbsp. Worcestershire sauce

1 tsp. mild curry powder, lightly toasted

Red wine vinegar (for sprinkling)

1. Preheat oven to 375 degrees

2. Cook the wings: Toss the Turkey wings in a bowl with the canola oil and season all over with salt and pepper. Arrange them in a single layer on 2 racks, each set over a baking sheet. Roast until they are golden brown with crispy edges, 1 hour 30 minutes to 1 hour 45 minutes.

3. Make the seasoning paste: In a food processor, pulse the garlic until finely chopped. Add the honey, olive oil, rice wine vinegar, Worcestershire sauce, and curry powder. Blend until smooth. A few minutes before the wings are finished, spoon or brush the wings with the garlic paste and then finish cooking them. Sprinkle with some additional salt and a little red wine vinegar before serving.