Active Time

　　15 minutes

　　Total Time

　　2 days, 4 hours, 15 minutes

　　These delectable, crispy wings are part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

　　

Ingredients

4–6 servings

　　2 turkey wings from a 15-17-pound turkey

　　2 garlic cloves, sliced

　　2 bay leaves

　　4 whole black peppercorns

　　2 whole cloves

　　1 tablespoon plus 1 1/2 teaspoons kosher salt

　　1 cup ghee

　　2 1/2 cups canola oil

　　

Special equipment:

A 1-gallon resealable bag; a 9x5x2 3/4" loaf pan

　　

Step 1

Separate turkey drumettes and flats. Remove and reserve wing tips for stock.

　　

Step 2

Place drumettes and flats in 1-gallon bag; add garlic, bay leaves, peppercorns, cloves, and salt. Press out air, seal bag, and rub outside of bag until spices are evenly distributed. Chill 24–36 hours.

　　

Step 3

Preheat oven to 200°F. Remove turkey pieces from bag, rinse under water, and pat dry; discard spices and herbs. Place turkey in loaf pan. Pour in ghee, then add oil (pieces should be completely covered).

　　

Step 4

Roast turkey until an instant-read thermometer inserted into drumette registers 190°F, 3 1/2–4 hours. Let cool completely in pan, then chill overnight.

　　

Step 5

Remove turkey pieces from pan, letting any excess oil and ghee drip off, and transfer to a plate. Heat a large skillet over medium-high until hot but not smoking. Cook turkey pieces until browned on all sides and warmed through, 8–10 minutes. Serve warm.