[Photograph: Bill Milne]

The cook in Buffalo, New York, who first threw together some hot sauce and butter, and tossed it with some crispy chicken wings probably had no idea of the fervor his soon-to-be signature dish would inspire, especially for Super Bowl game-watchers.

But why is the turkey wing overlooked as an option? By no means am I bashing spicy chicken wings, but sometimes all you get is skin and bones. Not so with the almighty turkey.

Yes, turkey wings do take longer to cook. But not only are the results spectacular to behold, the skin-to-meat ratio is better. And isn't a Super Bowl feast all about excess? Nothing shows excess better than some massive turkey wings to overshadow chicken wings.

To get the wings ready for the hot sauce, you could turn to the deep-fryer, but we prefer a bout in the oven for the same effect without the hassle of frying. For the turkey wings, Chile Pepper columnist Evan LeRoy decided to brine these babies, smoke them on the stovetop in a wok and finish them in the oven.

The meat is salty and smoky with crisp skin. Coated in a homemade spicy-sweet Dr. Pepper barbecue sauce, these wings are something delectably different.

About the author: Andrea Lynn is senior editor for Chile Pepper magazine, where she not only creates a wide range of zesty recipes for readers, but also participates in numerous tastings for hot sauce, salsa, and other spice-laden products (even chocolate!). Her favorite chile? A tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano.