12 Crispy Fried Turkey Wings Recipes for Every Occasion

Hungry for something irresistibly crispy and packed with flavor? Look no further! Our roundup of 12 Crispy Fried Turkey Wings Recipes is your golden ticket to turning any meal into a finger-licking feast. Whether you’re planning a cozy family dinner, a game-day spread, or just craving some comfort food, these recipes promise to deliver. Dive in and discover your next favorite dish!

Southern Fried Turkey Wings

Just imagine the crisp autumn air, the leaves turning golden, and the comforting aroma of Southern Fried Turkey Wings wafting through the kitchen. This dish, with its golden, crispy exterior and juicy, flavorful meat, is a celebration of simplicity and tradition.

Ingredients

• 4 turkey wings – I find that letting them sit at room temperature for about 20 minutes before cooking ensures even frying.
• 2 cups buttermilk – The tanginess tenderizes the meat beautifully.
• 1 cup all-purpose flour – For that perfect, light crust.
• 1 tbsp garlic powder – A must for depth of flavor.
• 1 tbsp onion powder – It adds a subtle sweetness.
• 1 tsp smoked paprika – My secret for a hint of smokiness.
• 1 tsp salt – Just enough to enhance all the flavors.
• 1/2 tsp black pepper – Freshly ground is my preference.
• Vegetable oil for frying – Enough to submerge the wings, about 4 cups.

Instructions

1. In a large bowl, combine the turkey wings with buttermilk, ensuring each piece is well-coated. Let them marinate in the refrigerator for at least 4 hours, or overnight for best results.
2. In another bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This blend is your crispy coating.
3. Remove the wings from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture until fully coated. Tip: Let them sit for 5 minutes after coating to help the flour adhere better.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy; the right temperature is key to crispy, not greasy, wings.
5. Fry the wings in batches, about 3 at a time, for 8-10 minutes until golden brown and cooked through. Tip: Avoid overcrowding to maintain the oil’s temperature.
6. Transfer the fried wings to a wire rack over a baking sheet to drain. Tip: This keeps them crispy better than paper towels.

Kindly savor the contrast between the crunchy exterior and the tender, juicy meat inside. Serve these wings atop a bed of creamy mashed potatoes or with a side of tangy coleslaw for a meal that sings with Southern charm.

Spicy Buttermilk Fried Turkey Wings

Wandering through the flavors of summer, I find myself drawn to the comforting crunch and fiery kick of buttermilk fried turkey wings, a dish that marries the soulful depth of Southern cooking with a bold, spicy twist.

Ingredients

• 2 lbs turkey wings, split at joints – I like to pat them dry for extra crispiness.
• 2 cups buttermilk – full-fat for richness, though low-fat works in a pinch.
• 1 cup all-purpose flour – for that golden, crunchy coating we all love.
• 1 tbsp smoked paprika – adds a subtle, smoky depth.
• 1 tsp cayenne pepper – adjust based on your heat preference.
• 1 tsp garlic powder – because everything’s better with garlic.
• 1 tsp onion powder – for a slight sweetness.
• 1 tsp salt – I prefer sea salt for its clean taste.
• Vegetable oil for frying – about 4 cups, or enough to submerge the wings.

Instructions

1. In a large bowl, combine the turkey wings with buttermilk, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
2. In another bowl, whisk together flour, smoked paprika, cayenne pepper, garlic powder, onion powder, and salt. Tip: Sifting the dry ingredients helps avoid clumps.
3. Remove wings from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Tip: Let them sit for 5 minutes before frying for a crispier crust.
4. Heat oil in a deep fryer or large pot to 375°F. Carefully add wings in batches, frying for 8-10 minutes until golden brown and cooked through. Tip: Maintain oil temperature for even cooking.
5. Transfer to a wire rack over a baking sheet to drain. Serve hot.

Golden and glistening, these wings offer a satisfying crunch with each bite, the heat building gently with flavors that linger. Perfect alongside a cool, creamy slaw or simply enjoyed straight from the rack, they’re a testament to the joy of frying done right.

Garlic Parmesan Fried Turkey Wings

Yesterday, I found myself craving something deeply comforting yet unexpectedly elegant, leading me to the kitchen to prepare a dish that feels like a warm hug on a chilly evening.

Ingredients

• 2 lbs turkey wings (I find the meat here to be juicier and more flavorful)
• 1 cup all-purpose flour (for that perfect, crispy coating)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 3 tbsp garlic powder (because you can never have too much garlic)
• 1 tsp salt (I like to use sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 cup buttermilk (it tenderizes the turkey so beautifully)
• Vegetable oil for frying (enough to submerge the wings halfway)

Instructions

1. In a large bowl, whisk together the buttermilk, garlic powder, salt, and black pepper. Tip: Letting the turkey wings marinate in this mixture for at least 2 hours in the fridge will infuse them with incredible flavor.
2. Remove the turkey wings from the marinade, letting any excess drip off. Tip: Don’t wipe off the marinade; those bits will help the coating stick.
3. In another bowl, mix the flour and Parmesan cheese. Dredge each wing in the flour mixture, pressing gently to adhere. Tip: For an extra crispy coating, let the dredged wings sit on a wire rack for 10 minutes before frying.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Carefully add the wings in batches, frying for about 8-10 minutes or until golden brown and crispy. Tip: Avoid overcrowding the pot to ensure even cooking.
5. Transfer the fried wings to a paper towel-lined plate to drain any excess oil.

Relishing these Garlic Parmesan Fried Turkey Wings is an experience—the exterior is irresistibly crispy, giving way to tender, juicy meat inside. Serve them atop a bed of creamy mashed potatoes or with a side of crisp, fresh salad for a meal that’s both hearty and refined.

Honey Glazed Fried Turkey Wings

Today, as the light filters softly through my kitchen window, I find myself drawn to the comforting ritual of preparing honey glazed fried turkey wings, a dish that marries the crispiness of fried poultry with the sweet, sticky allure of honey.

Ingredients

• 2 lbs turkey wings (I find that smaller wings crisp up more evenly.)
• 1 cup buttermilk (For that tender, juicy bite we all crave.)
• 1 cup all-purpose flour (The foundation of our crispy coating.)
• 1 tsp garlic powder (A little goes a long way in adding depth.)
• 1 tsp smoked paprika (My secret for a hint of warmth and color.)
• 1/2 cup honey (Local honey brings a lovely floral note.)
• 2 tbsp unsalted butter (Because everything’s better with butter.)
• Vegetable oil for frying (Enough to submerge the wings halfway.)
• Salt and pepper to taste (I like to season at every layer for maximum flavor.)

Instructions

1. In a large bowl, soak the turkey wings in buttermilk for at least 4 hours, or overnight if possible. This step ensures they’re incredibly tender.
2. In another bowl, whisk together flour, garlic powder, smoked paprika, salt, and pepper. The spices should be evenly distributed for a uniform flavor.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here to maintain the right temperature.
4. Remove wings from buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated. Shake off any excess for a lighter crust.
5. Fry the wings in batches for about 8-10 minutes, or until golden brown and crispy. Avoid overcrowding to ensure even cooking.
6. While the wings fry, melt butter in a small saucepan over low heat, then stir in honey until well combined. This glaze should be warm but not boiling.
7. Once wings are done, drain them on a wire rack over a baking sheet to keep them crispy. Immediately drizzle with the honey glaze while still hot.

Just out of the fryer, these wings boast a crackling exterior giving way to succulent meat beneath, all enveloped in a glossy, sweet glaze that’s irresistible. Serve them atop a bed of creamy coleslaw to cut through the richness, or alongside pickled vegetables for a tangy contrast.

Cajun Fried Turkey Wings

Just like the slow, meandering rivers of Louisiana, this recipe for Cajun Fried Turkey Wings takes its time to unfold, offering layers of flavor that are as deep and complex as the bayous themselves. It’s a dish that invites you to pause, to savor each step, and to lose yourself in the rhythm of cooking.

Ingredients

• 4 turkey wings, about 2 lbs (I find that letting them sit at room temp for 20 minutes ensures even cooking.)
• 2 cups buttermilk (The tanginess is key for tenderizing.)
• 1 tbsp Cajun seasoning (My homemade blend has a bit more paprika for color.)
• 1 cup all-purpose flour (For that perfect, crispy coating.)
• 1/2 cup cornstarch (This secret ingredient makes the wings extra crunchy.)
• Vegetable oil for frying (Peanut oil works wonders here for its high smoke point.)
• 1 tsp garlic powder (Because everything’s better with garlic.)
• 1 tsp onion powder (Adds a subtle depth.)
• 1/2 tsp cayenne pepper (Adjust based on your heat tolerance.)

Instructions

1. In a large bowl, combine the turkey wings with buttermilk, ensuring each piece is fully submerged. Let marinate in the refrigerator for at least 4 hours, or overnight for best results. (Tip: This not only tenderizes but infuses the meat with moisture.)
2. In another bowl, whisk together flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and cayenne pepper. (Tip: Sifting the dry ingredients prevents clumps for an even coat.)
3. Remove wings from buttermilk, letting excess drip off, then dredge each in the flour mixture, pressing gently to adhere. (Tip: Let them sit for 5 minutes after coating to ensure it sticks.)
4. Heat oil in a deep fryer or large pot to 375°F. Fry wings in batches, about 4 at a time, for 8-10 minutes until golden brown and internal temperature reaches 165°F. (Tip: Avoid overcrowding to maintain oil temperature.)
5. Drain on a wire rack over paper towels to keep them crispy.

Yielded from the fryer, these wings boast a crackling exterior giving way to succulent, flavorful meat. Serve them atop a mound of creamy mashed potatoes or alongside a crisp, vinegary slaw to cut through the richness.

Smoky BBQ Fried Turkey Wings

Lately, I’ve found myself drawn to the comforting embrace of smoky flavors, especially when they meld with the crispiness of fried turkey wings. There’s something deeply satisfying about the way the smokiness from the BBQ rub kisses the golden skin, creating a dish that’s both hearty and soul-warming.

Ingredients

– 2 lbs turkey wings (I like to pat them dry for extra crispiness)
– 1 cup all-purpose flour (for that perfect, light coating)
– 1 tbsp smoked paprika (the heart of the smoky flavor)
– 1 tsp garlic powder (because garlic makes everything better)
– 1 tsp onion powder (for a subtle depth)
– 1/2 tsp cayenne pepper (just a hint of heat)
– 1 cup buttermilk (my secret for tender wings)
– Vegetable oil for frying (enough to submerge the wings, about 4 cups)
– Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. In a large bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
2. Pour the buttermilk into another bowl. Dip each turkey wing into the buttermilk, letting the excess drip off, then coat thoroughly in the flour mixture. Tip: Let them sit for 5 minutes after coating for a crispier finish.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
4. Carefully add the wings to the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes, or until golden brown and cooked through. Tip: Turning them halfway ensures even cooking.
5. Remove the wings with a slotted spoon and drain on a wire rack over paper towels. Tip: This keeps them crispy by allowing air to circulate.
6. While still warm, toss the wings in your favorite BBQ sauce or sprinkle with extra smoked paprika for an added smoky kick.
Unbelievably crispy on the outside and tender on the inside, these wings carry a smoky aroma that’s irresistible. Serve them alongside a cool, creamy coleslaw to balance the richness, or simply enjoy them as they are, letting the flavors speak for themselves.

Lemon Pepper Fried Turkey Wings

How the simple act of frying turkey wings can bring such comfort is a mystery I cherish, especially on a quiet afternoon like this. The lemon pepper seasoning dances lightly on the palate, offering a zest that feels both familiar and exciting.

Ingredients

• 2 lbs turkey wings (I find the meat here more succulent than chicken)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon pepper seasoning (homemade blends have my heart, but store-bought works in a pinch)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 cup all-purpose flour (for that perfect golden crust)
• 1 cup buttermilk (room temperature, to tenderize the meat beautifully)

Instructions

1. Preheat your oven to 375°F, ensuring it’s fully heated for even cooking.
2. In a large bowl, combine the turkey wings with buttermilk, letting them soak for at least 30 minutes. This step is crucial for tenderness.
3. Drain the wings, then toss them in a mixture of flour, lemon pepper seasoning, and salt until evenly coated.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully add the wings to the skillet, frying for 4-5 minutes per side until golden brown. Tip: Avoid overcrowding the pan to ensure each wing gets crispy.
6. Transfer the wings to a baking sheet and bake for 20 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
7. Let the wings rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making every bite moist.

Zesty and crispy on the outside, yet tender and juicy inside, these wings are a revelation. Serve them atop a bed of creamy mashed potatoes or with a side of crisp green beans for a meal that sings of home.

Buffalo Style Fried Turkey Wings

Venturing into the realm of bold flavors and comforting textures, today we explore a dish that marries the fiery zest of buffalo sauce with the succulent tenderness of turkey wings. It’s a recipe that promises to warm the soul and ignite the senses, perfect for those evenings when you crave something deeply satisfying yet surprisingly simple to prepare.

Ingredients

• 2 lbs turkey wings (I find that smaller wings absorb the marinade better, creating a more flavorful bite.)
• 1 cup buttermilk (This is my secret for ensuring the turkey stays juicy and tender.)
• 1 cup all-purpose flour (A light dusting is all you need for that perfect crisp.)
• 1/2 cup buffalo sauce (I swear by Frank’s RedHot for that authentic tangy heat.)
• 2 tbsp unsalted butter (Melted, to mix with the buffalo sauce for a smoother coating.)
• 1 tsp garlic powder (A little goes a long way in enhancing the wings’ savoriness.)
• 1/2 tsp salt (Just enough to elevate the natural flavors without overpowering.)
• Vegetable oil for frying (Peanut oil works wonders here for a high smoke point and neutral taste.)

Instructions

1. In a large bowl, soak the turkey wings in buttermilk for at least 4 hours, or overnight for best results. This step is crucial for tenderizing the meat.
2. Heat vegetable oil in a deep fryer or large pot to 375°F. Maintaining the right temperature is key to achieving that golden, crispy exterior.
3. Remove wings from buttermilk, letting excess drip off, then dredge lightly in flour. Shake off any excess flour to avoid clumping.
4. Carefully place wings in the hot oil, frying in batches to avoid overcrowding, for about 10-12 minutes until golden brown and cooked through.
5. While the wings fry, mix buffalo sauce and melted butter in a large bowl. This combination will give your wings a glossy, flavorful coating.
6. Once fried, immediately toss the wings in the buffalo sauce mixture until evenly coated. Tip: Doing this while the wings are still hot helps the sauce adhere better.
7. Let the wings rest for a few minutes before serving. This brief wait allows the sauce to set and the flavors to meld beautifully.

Offering a delightful crunch with each bite, these Buffalo Style Fried Turkey Wings are a testament to the magic of simple ingredients coming together. Serve them alongside a cool, creamy blue cheese dip and crisp celery sticks for a contrast that’s as pleasing to the palate as it is to the eye.

Herb Crusted Fried Turkey Wings

Remembering the first time I stumbled upon the recipe for herb crusted fried turkey wings, it felt like uncovering a hidden gem in the vast world of culinary delights. The combination of crispy skin and tender meat, all enveloped in a fragrant herb crust, promised a dish that was both comforting and exhilarating.

Ingredients

• 2 lbs turkey wings – I find that the wings have the perfect balance of meat and skin for frying.
• 1 cup all-purpose flour – For that golden, crispy coating we all love.
• 2 tbsp garlic powder – It adds a deep, aromatic flavor that’s irreplaceable.
• 1 tbsp onion powder – A subtle sweetness that complements the garlic beautifully.
• 1 tbsp dried thyme – My go-to herb for that earthy, slightly floral note.
• 1 tbsp dried rosemary – Crushed slightly to release its piney aroma.
• 1 tsp salt – Just enough to enhance all the other flavors.
• 1 tsp black pepper – Freshly ground, for a bit of heat.
• 2 cups vegetable oil – For frying; I prefer something neutral like canola.

Instructions

1. In a large bowl, combine the flour, garlic powder, onion powder, thyme, rosemary, salt, and black pepper. Mix well to ensure the herbs are evenly distributed.
2. Pat the turkey wings dry with paper towels. This step is crucial for the coating to adhere properly.
3. Dredge each turkey wing in the flour mixture, pressing gently to coat evenly. Shake off any excess flour.
4. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F. A candy thermometer can help monitor the temperature accurately.
5. Carefully add the turkey wings to the hot oil in batches, avoiding overcrowding. Fry for about 12-15 minutes, or until golden brown and cooked through.
6. Use a slotted spoon to transfer the fried wings to a wire rack or paper towel-lined plate to drain any excess oil.

How the herb crust forms a delicate, flavorful shell around the juicy turkey wings is nothing short of magical. Serve them alongside a creamy coleslaw or drizzle with a bit of hot honey for an unexpected twist that’ll have everyone asking for seconds.

Sweet Chili Fried Turkey Wings

Now, as the evening light fades, I find myself drawn to the kitchen, where the promise of something both fiery and sweet lingers in the air. This dish, a humble yet bold take on turkey wings, marries the heat of chili with a whisper of sugar, creating a dance of flavors that’s both comforting and exhilarating.

Ingredients

• 2 lbs turkey wings, patted dry (I find that drying them well ensures a crispier skin)
• 1/2 cup sweet chili sauce (the brand with the rooster on the label is my secret weapon)
• 2 tbsp soy sauce (a splash more if you’re feeling adventurous)
• 1 tbsp minced garlic (because everything’s better with garlic)
• 1 tsp ginger powder (for that subtle warmth)
• 1/4 cup cornstarch (this is the magic dust for extra crunch)
• 1/2 cup vegetable oil (peanut oil works wonders here too)

Instructions

1. In a large bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and ginger powder until well combined.
2. Add the turkey wings to the bowl, ensuring each piece is generously coated with the marinade. Let them sit for at least 30 minutes at room temperature, or overnight in the fridge for deeper flavor.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Remove the wings from the marinade, letting excess drip off, then dredge each piece in cornstarch until lightly coated.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the wings, frying for about 3-4 minutes per side until golden and crispy.
6. Transfer the wings to the prepared baking sheet and bake for 20 minutes, ensuring they’re cooked through and the skin is irresistibly crispy.
7. Let the wings rest for 5 minutes before serving, allowing the flavors to meld beautifully.

Finally, the wings emerge from the oven, their skin glistening with a sticky, spicy-sweet glaze that crackles at the first bite. Serve them atop a bed of steamed jasmine rice, the grains catching every drop of sauce, or alongside a crisp, cooling slaw to balance the heat.

Maple Bourbon Fried Turkey Wings

Zestfully wandering through the flavors of the season, I find myself drawn to the rich, smoky allure of maple bourbon, a combination that sings of autumn evenings and the warmth of shared meals. Today, I’m embracing the comfort of fried turkey wings, elevated with a glaze that’s both sweet and spirited, a dish that feels like a hug in every bite.

Ingredients

• 2 lbs turkey wings (I find that wings with a bit of skin on them fry up beautifully, offering that perfect crunch.)
• 1 cup maple syrup (The darker, the better for a deeper flavor profile.)
• 1/4 cup bourbon (A good quality bourbon makes all the difference here.)
• 2 tbsp soy sauce (This adds a lovely umami depth to the glaze.)
• 1 tbsp apple cider vinegar (Just a splash to balance the sweetness.)
• 1 tsp garlic powder (For that essential savory note.)
• 1/2 tsp smoked paprika (It brings a subtle smokiness that complements the bourbon.)
• Vegetable oil for frying (Enough to submerge the wings halfway in a deep skillet.)

Instructions

1. In a medium saucepan over low heat, combine maple syrup, bourbon, soy sauce, apple cider vinegar, garlic powder, and smoked paprika. Stir gently until the mixture is well combined and begins to simmer. Let it simmer for about 5 minutes, then remove from heat. Tip: Keep an eye on the glaze as it simmers; you want it to thicken slightly but not reduce too much.
2. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Use a candy thermometer to check the temperature for accuracy. Tip: Maintaining the right oil temperature is key to getting crispy, not greasy, wings.
3. Pat the turkey wings dry with paper towels to ensure they fry up crispy. Carefully add the wings to the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 8-10 minutes, turning occasionally, until golden brown and cooked through. Tip: Let the oil come back to temperature between batches for consistent results.
4. Transfer the fried wings to a paper towel-lined plate to drain any excess oil, then immediately toss them in the maple bourbon glaze until evenly coated.

Now, the wings are ready to serve, their glaze glistening under the light, the aroma of maple and bourbon inviting everyone to the table. Nestled beside a mound of creamy mashed potatoes or a crisp autumn slaw, these wings offer a symphony of textures and flavors, from the crispy skin to the tender meat beneath, all wrapped in a glaze that’s as complex as it is comforting.

Asian Inspired Fried Turkey Wings

Beneath the quiet hum of the kitchen, the sizzle of turkey wings in hot oil brings a sense of warmth and anticipation. This dish, a nod to the vibrant flavors of Asia, is a comforting blend of crispy skin and succulent meat, marinated in a symphony of spices and sauces that speak to the soul.

Ingredients

• 2 lbs turkey wings (I find the meat here more tender when slightly thawed if frozen)
• 1/4 cup soy sauce (a dark, rich variety adds depth)
• 2 tbsp honey (for that perfect glaze)
• 1 tbsp minced garlic (freshly minced releases more aroma)
• 1 tsp ginger powder (or freshly grated for a sharper bite)
• 1/2 cup cornstarch (this ensures an extra crispy coating)
• 2 cups vegetable oil (for frying; I always keep an eye on the temperature)
• 1 tbsp sesame seeds (toasted, for that final nutty sprinkle)

Instructions

1. In a large bowl, combine the turkey wings with soy sauce, honey, minced garlic, and ginger powder. Let marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to maintain the temperature.
3. Dredge each marinated wing in cornstarch, shaking off excess. This step is crucial for that golden, crispy exterior.
4. Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through. Avoid overcrowding to ensure even cooking.
5. Transfer the fried wings to a wire rack to drain any excess oil. Tip: Placing them on paper towels can make them soggy.
6. Sprinkle with toasted sesame seeds while still hot for an aromatic finish.

Finally, the wings emerge with a crackling exterior giving way to juicy, flavorful meat beneath. Serve them atop a bed of steamed jasmine rice, the grains soaking up the savory glaze, for a meal that comforts and delights in every bite.

Conclusion

Greatness awaits in every bite with these 12 crispy fried turkey wings recipes, perfect for any gathering or cozy night in. We’ve gathered a variety of flavors to suit every taste, ensuring your next meal is nothing short of spectacular. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!