Recipe of the Month


Colossal Buffalo Wings


  • 2 Galli Family Farm Turkey wings, or one package of Wingettes.

  • 4 Cups of Peanut Oil, or Canola Oil.

  • 1 Cup, Cayenne Pepper Sauce.

  • 1 Cup Margarine.

  • 1 Cup Corn Starch, Potato Starch, Tapioca Powder, or Arrow Root.

  • 2 tsp. Black Pepper.

  • 1 tsp. Chili Powder.

  • 1 tsp. Paprika.

  • 1 tsp. kosher salt.

No other food or snack brings up memories of gatherings with friends and family, as much as a plate of Buffalo Wings. Buffalo Wings are iconic finger foods, that are not only easy to eat but also satisfy the taste buds. Buffalo styled wings, as created in Buffalo N.Y. on October 30, 1964, when Teressa Bellissimo, in her family restaurant, fed her son and his friends a late-night snack using the only food available, innovated undesirable chicken wings, to a favorite snack treat. There has been no great innovation outside of sauce flavoring to the wings since. Honestly, Chicken Wings are great no matter what. They do not need any innovation to continue to be great.

Until now! We tested a theory, and wanted to share our experience with you. Try Colossal Buffalo Wings. They are wings made from any variety of Turkey that we offer. They are a supersized snack food that can be an appetizer or served as the main course. Turkey wings are three times the size of a chicken wing, and offer 10 times the flavor, and satisfaction. Impress your guests when they come over to watch the game. Watch their faces as they glance at the humungous wings about to be feasted upon. You and your guests will be pleasantly surprised at the fantastic flavor, juiciness, and tenderness of these turkey wings. They pair well with any of the favorite Buffalo style condiments, such as, Blue cheese and celery sticks, or Ranch dressing.

Expect to be surprised at how well Turkey lends itself to be a perfect platform for the Buffalo style. These wings can be prepared in many varieties of styles and seasonings. At the Farmers Market or the Farm, purchase the “Wingettes” package, which has the wings already separated into parts specifically for this dish. Whole Turkey wings can be used as well. Leave them whole to be served as a main course or separate them yourself to make finger foods. The only thing left to do is eat.

1. In a medium sauce pan pre heat the oil to 350 degrees.

2. Mix dry ingredients in a large mixing bowl.

3. Turkey Wing Prep. If not already cut this way, take the full wing, and cut individual sections to

make wingettes.

4. Dredge the wingettes through the seasoned starch. Be sure to knock off the excess starch from

the wing.

5. Once the oil reaches temperature, gently place each section of wing into the oil. Turning as

needed, not to cause the coating to become too dark in color. Cook approximately 20 minutes,

(depending on the thickness of the wings).

6. As the wings are cooking start prepping the sauce.

7. In a small sauce pan over medium heat, pour in the 1 cup of your favorite Cayenne Pepper


8. Add the Margarine.

9. Mix well until the Margarine is fully melted an incorporated into the pepper sauce. Set aside.

10. Once the wings are done or reached an internal temperature of 160 degrees, remove from oil

and set aside on paper towels or rack to drain the excess oil.

11. Pour the sauce mixture into a large mixing bowl. With theses wings, it is better to mix them in

one at a time unless you possess a commercial sized mixing bowl, then of course you can mix

them all together. Ensure that all the wings are covered evenly.

12. Serve immediately to maintain crispiness.

This dish goes well with French Fries, Asparagus, Baked Beans, grilled Zucchini and like sides.

Whole wing


Lightly dredged