Turkey Wings

In an effort to stay the course toward culinary competence, I endeavored not to decimate a perfectly edible pair of turkey wings last night. As instructed, I stroked the duo with olive oil and garlic, dusted them with salt and pepper and shoved them into an oven preheated to three hundred and seventy-five degrees Fahrenheit for one hour.

While the hunks of meat in the following photographs appear to possess a luster generally reserved for Barbie dolls and fishing lures, both my roommate and I had relatively little trouble choking them down. As a matter of fact, I've heard it said that roasted turkey wings would be considered my specialty had I not already perfected the art of mushy sweet potato fries.