fried turkey wings – Full of flavorful spices, juicy inside and crispy golden outside. It’s surprising how little attention is given to fried turkey wings. One bite and you’ll be addicted. I might like it more than fried chicken wings! 😅
The first time I made fried turkey wings, I was amazed at how well it turned out. They’re everything I love about wings, but there’s more meat on the bone.
Since then, they have become my go-to wing for sporting events, baby showers, and family wing nights. I’m always looking for excuses to fry these bad guys. These wings are surprisingly easy to make!
Is it difficult to fry turkey wings?
Frying may sound intimidating, but don’t worry. With just a few helpful tips, you can become a professional fryer. A dedicated deep fryer is safe and easy to get started with, but you can still enjoy deep frying turkey wings without it.
If frying, use a large, thick-bottomed pan, such as a cast-iron skillet or Dutch oven. (Deeper is better to prevent nasty splatters.) Don’t fill more than halfway and have a digital thermometer handy. Frying oil needs to be hot, so use a thermometer to make sure the oil is between 375°F/190°C and 400°F/205°C.
Do not leave frying oil. Remove from heat as soon as it starts to smoke. With the right equipment and oil temperature, you can always get the perfect fried food (not just wings). 🍗
recipe ingredients
- turkey wing – About 3 pounds is enough for this recipe. Don’t forget to remove the wingtips.
- seasoning – These are flavorful chicken wings thanks to the many seasonings! dried turkey seasoning, creole seasoningpaprika, garlic powder, onion powder, cayenne powder, bouillon powder, and good old S&P.
- oil – Canola oil is the best oil for frying. It has a high smoke point and does not affect the flavor of beautifully spiced chicken wings.
How to make fried turkey wings
wings preparation
- Rub – Add turkey seasoning, Creole seasoning, paprika, garlic powder, onion powder, cayenne pepper, and chicken broth to a small mixing bowl. Mix until all spices are thoroughly mixed and set aside. (Photo 1-2)
- ready Türkiye – Place turkey wings on a large plate, dry with paper towels, brush with oil, and season with salt and pepper. (Photos 3-4)
- season – Next, generously mix the seasoning mix into the turkey wings to completely coat each wing. (Photo 5)
- Marinade – Next, cover the turkey wings with plastic wrap and marinate in the refrigerator for 1-2 hours or overnight.
fried chicken wings
- heat Grease a medium Dutch oven pan over medium-high heat.
- fry – When the oil is hot, fry the turkey wings for about 20 minutes on one side without overstuffing the pan. (Photo 6)
- Last stretch – Flip the chicken wings and bake for an additional 10-15 minutes, until browned or with an internal temperature of 75°C.
- serve – Finally, transfer the turkey wings to a paper towel-lined plate to absorb excess oil. Serve and enjoy!
recipe variations
- Customize your spices. Feel free to use your favorite spice rubs for this recipe.
- Make it even spicier! Add a little cayenne pepper if you want it really spicy. ❤️🔥
tips and tricks
- Again, don’t overfill the pan. If you stuff too much into the frying pan, the temperature of the oil will drop and the chicken wings will absorb the oil and become greasy. Add only a few wings at a time, depending on the size of your pan.
- Use oil sparingly. This recipe does not require the wings to be fully submerged. Add enough oil to cover about half of the wings. Don’t forget to make sure all sides are completely fried, as you’ll flip them halfway through.
- Want more flavor? Sprinkle chicken wings with your favorite seasonings. I like to sprinkle a little more Creole seasoning on it once it’s cooled. 😋
advance instructions
Fried food is always best fresh, so I wouldn’t recommend cooking and reheating these turkey wings. Cover them with spices and store in the refrigerator overnight.
How to eat and store
Drain turkey wings and let cool for a few minutes before serving. If you have leftovers, refrigerate put them in an airtight container 3-5 daysTo reheat them, put them in the oven (or toaster oven) for 10-15 minutes, or until they’re completely warm. It helps to
FAQ
Vegetable oils, grapeseed oil, and peanut oil are effective. Just remember that high heat oil with a neutral flavor is your best bet.
When you put the chicken wings in and fry them, make sure the oil is hot first. Next, remove the wings from the frying oil and pat dry with a paper towel. If you are frying a large amount of chicken wings, place them on a cooling rack on a baking sheet lined with paper towels to cool and drain. That way, it can be a little more crowded while still draining properly.
some swear bling, says it’s the only way to get tender and juicy meat. I chose not to use it in this recipe, but I have found that as long as you use the proper frying method, you can get perfectly juicy and tender wings. please look! Just know that adding extra steps will take more time.
Compatibility with turkey wing fly
Absolutely make a homemade dipping sauce to go with these bad boys!love to offer white BBQ sauce, mustard BBQ sauceand some homemade jerking sauce – All family favorites! ❤️
If you’re frying chicken wings for dinner, they (conveniently) go with almost any side. Oven-baked corn,Fresh wedge saladand sweet potato mashed potatoes Some of my favorites to serve with them.
More Tremendous Turkish Recipes to Try
- smoked turkey
- Choked turkey neck
- turkish breakfast sausage
- grilled turkey wings
- roasted turkey thigh
Conclusion
Your new favorite wing is here. Have you tried this recipe yet? If so, I would love to hear your thoughts. Share your best tips and tricks in the comments section below. Happy cooking, my friend! 🫶
see how to make
fried turkey wings
Full of fragrant spices, juicy inside and crispy outside, fried to perfect golden brown. It’s surprising how little attention is given to fried turkey wings. One bite and you’ll be addicted. I might like it more than fried chicken wings!
Preparation: Ten minutes
cooking: 35 minutes
Marinating time: 2 time
total: 2 time 45 minutes
American, Southern
procedure
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Add turkey seasoning, Creole seasoning, paprika, garlic powder, onion powder, cayenne pepper, and chicken broth to a small mixing bowl. Mix until completely mixed. set aside.
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Place turkey wings on a large plate and pat dry with paper towels. Drizzle with oil and season with salt and pepper. Generously season turkey wings with seasoning mix and coat well. Cover the turkey wings with plastic wrap and place in the refrigerator to marinate for 1 to 2 hours or overnight.
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Heat the oil in a medium Dutch oven or deep skillet over medium-high heat. When the oil is hot, fry the turkey wings on the first side for about 20 minutes (do not overfill the skillet). Then flip and cook for an additional 10-15 minutes until fully browned or to an internal temperature of 165°F/75. C.
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Transfer turkey wings to a paper towel-lined plate to absorb excess oil. Serve and enjoy!
Tips and notes:
- Do not overstuff the pan as the temperature of the oil will drop and the wings will absorb the oil making it taste greasy. Add only a few wings at a time, depending on the size of your pan.
- Use oil sparingly. This recipe does not require the wings to be fully submerged. Add enough oil to cover about half of the wings. Don’t forget to make sure all sides are completely fried, as you’ll flip them halfway through.
- Want more flavor? Sprinkle chicken wings with your favorite seasonings. I like to sprinkle a little more Creole seasoning on it once it’s cooled.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 1wing| | calorie: 271kcal (14%)| | carbohydrates: 3g (1%)| | protein: twenty fourg (48%)| | obesity: 18g (28%)| | saturated fat: Fourg (twenty five%)| | Polyunsaturated fat: Fourg| | Monounsaturated fat: 8g| | Trans fat: 0.01g| | cholesterol: 80mg (27%)| | sodium: 421mg (18%)| | potassium: 343mg (Ten%)| | fiber: 1g (Four%)| | sugar: 0.3g| | Vitamin A: 481IU (Ten%)| | Vitamin C: 1mg (1%)| | calcium: 53mg (Five%)| | iron: 2mg (11%)
