Let’s get this disco party started with some Saturkey Night Fever!
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While conjuring up amusing turkey related puns, I realized that we hadn’t featured Saturday Night Fever at ALL on the blog – never mind SaTURKEY Night Fever!
The classic movie was released in 1977, famously featuring John Travolta, with music by the BeeGees. The stage version opened in London’s West End in 1998, and I was lucky enough to see one of the preview performances. Oh and here’s some trivia for you: I saw the show with colleagues who had recently seen an amateur production of Salad Days that Angus and I were performing in. My colleagues unanimously preferred Salad Days. Which was… unexpected!
ANYWAY. The Broadway production opened in 2000 and there have been many touring productions since then. It is set in Brooklyn, New York, and at the start of the movie they are in a pizzeria (Did you know that the waitress in the movie is Travolta’s real life sister? His mother is also in the film! See, that was trivia worth waiting for).
With that pizzeria in mind, I created these “Pizza Wings” – but not with chicken wings – oh no! These are turkey wings, and they are HUGE. Depending on how you plan to serve them, you may want to serve one wing (made up of one drumette and one wingette) per person. There’s quite a bit of meat on them as you’d expect, but it takes quite a lot of bone-gnawing/fancy knife work to extract it. But you might want to serve two to each person, in which case just double up the recipe.
Also, the jury is out on what temperature to cook them to. I’ve seen anything from 150F to 180F recommended. So I would just cook them until at least 165F, and a little longer if you think they need them – but make sure that they don’t dry out!
- 2 whole turkey wings (approx 2.5lb)
- olive oil
- salt and pepper
for the sauce:
- ¼ cup canned tomato sauce (not ketchup!)
- 1 tbs cheese powder
- ½ tsp Italian seasoning or dried oregano
- ¼ tsp garlic powder
- Preheat the oven to 375F. Line a baking sheet with foil and place a rack on top.
- Prepare the wings by removing the wing tips and any excess skin or fat. Separate the drumette from the wingette if possible (if not, you can do this after cooking).
- Place them on the rack and drizzle them with olive oil, and season with salt and pepper.
- Roast until cooked to your liking, at least 165F.
- Meanwhile, mix together the sauce ingredients. During the last few minutes of cooking time, brush each wing part with the sauce and continue cooking.