It’s surprising that fried turkey wings, which are juicy in the center, loaded with flavorful spices, and cooked to crispy, golden-brown perfection on the outside, aren’t more widely known. One bite in, and you’ll be hooked. You may like them better than fried chicken wings, which are hard to beat! .
The first time I made these fried turkey wings, I was stunned at how good they came out. They are everything I love about wings, but with a lot more meat on the bone. Plus, turkey meat has a flavor all of its own that really shines when deep-fried to perfection.
I’m always looking for an excuse to fry these baddies up, so after that they became my go-to wings for sporting events, baby showers, family wing nights, you name it! And not just because they taste amazing, either. These wings are surprisingly easy to make!.
Yes, you absolutely can fry smoked turkey wings! This method adds an extra layer of flavor and crispy texture that complements the smokiness of the meat, making it a popular preparation for those who enjoy the combination of savory and crunchy.
How to Fry Smoked Turkey Wings: A Step-by-Step Guide
Ingredients:
- 5 lbs smoked turkey wings (tips removed, if desired)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon seasoning salt
- Oil for frying (enough to submerge the wings)
Instructions:
- Season the wings: Season the wings with salt, pepper, and seasoning salt. You can also add your favorite spices or herbs for additional flavor.
- Refrigerate overnight (optional): For extra tenderness and flavor, refrigerate the seasoned wings overnight.
- Heat the oil: Heat the oil in a deep fryer or large pot to 350°F (175°C).
- Fry the wings: Carefully place the wings in the hot oil and fry for approximately 10-12 minutes, or until they reach an internal temperature of 165°F (74°C).
- Drain and cool: Remove the wings from the oil and drain on paper towels. Let them cool slightly before serving.
Tips:
- Use a meat thermometer to ensure the wings are cooked through to 165°F (74°C) to prevent any foodborne illness.
- Don’t overcrowd the pot or fryer. Fry the wings in batches to ensure even cooking and prevent the oil temperature from dropping too much.
- You can use a deep fryer or a large pot with a deep fryer basket for frying.
- Choose an oil with a high smoke point, such as peanut oil or vegetable oil, to prevent burning.
- For extra crispy wings, double-fry them. After the initial fry, let the wings cool slightly, then fry them again for a few minutes until they are golden brown and crispy.
- Serve the fried smoked turkey wings with your favorite dipping sauce, such as barbecue sauce, ranch dressing, or honey mustard.
Frequently Asked Questions
How long should I fry smoked turkey wings?
Fry the wings for approximately 10-12 minutes, or until they reach an internal temperature of 165°F (74°C).
Can I use a regular deep fryer to fry smoked turkey wings?
Yes, you can use a regular deep fryer to fry smoked turkey wings. Just make sure the wings are fully thawed and dried before placing them in the fryer to avoid oil splatter.
What oil should I use to fry smoked turkey wings?
For frying smoked turkey wings, it’s best to use an oil with a high smoke point, such as peanut oil or vegetable oil. These oils can withstand high temperatures without burning or imparting a strong flavor to the wings.
How do I know when the smoked turkey wings are fully cooked?
An easy way to determine if the smoked turkey wings are fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (74°C) to ensure the wings are safe to eat.
Can I season the smoked turkey wings before frying?
Absolutely! Seasoning the smoked turkey wings before frying can add a delicious layer of flavor. Feel free to use your favorite seasonings and spices to enhance the overall taste of the wings.
Should I remove the skin from the smoked turkey wings before frying?
It’s a personal preference whether to remove the skin from the smoked turkey wings before frying. The skin can become crispy and flavorful when fried, but some individuals may prefer to remove it for dietary reasons.
What side dishes pair well with fried smoked turkey wings?
Fried smoked turkey wings can be paired with a variety of side dishes, such as mashed potatoes, coleslaw, mac and cheese, or cornbread. These accompaniments complement the rich and savory flavor of the wings.
Can I fry frozen smoked turkey wings?
It’s not recommended to fry frozen smoked turkey wings, as the moisture content can cause the oil to splatter and create a hazard. Thaw the wings completely before frying for the best results.
Additional Resources
- Fried Turkey Wings Recipe: https://www.food.com/recipe/fried-turkey-wings-335158
- Can You Fry Smoked Turkey Wings?: https://www.chefsresource.com/can-you-fry-smoked-turkey-wings/
Frying smoked turkey wings is a simple and delicious way to enjoy this tasty protein. Whether you’re hosting a game-day gathering or simply looking for a new way to enjoy a classic dish, frying smoked turkey wings is a great option to consider. So grab your favorite spices, heat up the oil, and get ready to enjoy this flavorful and crispy treat!
Is it Hard to Deep Fry Turkey Wings?
Deep frying may sound intimidating but don’t worry. With just a few helpful tips, you’ll be on your way to being a professional deep fryer. While specialized deep fryers are a simple and safe place to start, you don’t need one to enjoy deep-fried turkey wings.
For pan frying, use a large, heavy-bottomed pot, like a cast iron skillet or Dutch oven. (The deeper, the better to prevent pesky splatters. ) Don’t fill it more than halfway, and keep a digital thermometer handy. Deep-frying requires hot oil, so check the temperature with a thermometer to make sure it’s between 375°F/190°C and 400°F/205°C.
Never leave your frying oil on the burner unattended, and immediately remove it if you see smoke rising from it. With the right equipment and oil temp, you’ll get perfectly fried food (not just wings) every time! .
- For this recipe, you’ll need about three pounds of turkey wings. Don’t forget to remove the wing tips.
- Seasonings: A variety of seasonings are used to make these wings flavorful. You’ll need dry turkey seasoning, Creole seasoning, paprika, onion, garlic, and cayenne powders, as well as bouillon powder and good ol’ S
- Canola oil is the ideal type of oil for deep-frying. It doesn’t interfere with the flavors of your expertly spiced wings and has a high smoke point.
Serving and Storage Instructions
Serve fried turkey wings just after they’ve drained and cooled for a few minutes. If you have leftovers, refrigerate them in an airtight container for 3-5 days. To reheat, place them in the toaster oven or oven on low for ten to fifteen minutes, or until thoroughly heated. The oven method will prevent them from tasting a little soggy like they might in the microwave and help the outside crisp up again.
Vegetable oil, grapeseed oil, and peanut oil will work. Keep in mind that high-heat oils with a neutral flavor are your best bet.
First, make sure your oil is hot when you put the wings in to fry. Secondly, after taking the wings out of the frying oil, allow them to slightly drain on a paper towel. When frying a lot of wings, place a cooling rack over a baking sheet covered with paper towels so the wings can drain and cool. That way, you can crowd them a little more while allowing them to drain properly.
Some swear by brining, saying it’s the only way to get tender, juicy meat. I chose not to in this recipe, and I discovered that using the right frying methods will still result in perfectly juicy, tender wings. Go ahead and brine if you enjoy it, but be aware that adding the extra steps will take more time.