Soaked in a flavorful brine, these crispy, golden-brown deep-fried turkey wings have a great flavor. Moreover, this recipe can also be made with drumsticks, so choose your preferred turkey cut and let’s get frying!
Important: Your local supermarket might only carry pre-sealed turkey wings in a salty solution. If you buy these wings, don’t brine them; otherwise, they will be extremely salty, but still ideal for deep-frying!
The salty brine saturates the wings with flavor by denaturing the protein in the meat. To put it another way, it makes it possible for the meat to retain more moisture and absorbs the flavors of the brine.
Since the wings arent thick and meaty a four hour brine will work just fine. Thicker cuts of meat often require a longer soak. I usually brine the meat in a plastic bag that seals, which makes it easier for the liquid to cover the meat and uses less
Hey there, food lovers! Are you ready to take your taste buds on a wild ride? Then buckle up because we’re about to dive into the world of deep-fried turkey wings These babies are crispy, flavorful, and surprisingly easy to make.
Whether you’re a seasoned pro in the kitchen or just starting out, this recipe is for you. We’ll guide you through every step, from brining the wings to achieving that perfect golden-brown crust. So, let’s get cooking!
Ingredients:
- 4 turkey wings (or drumsticks, if you prefer)
- High-temperature oil for frying (peanut oil is best, but canola or vegetable oil will also work)
- Brine:
- 6 cups warm water
- ½ cup kosher salt
- 6 tablespoons brown sugar
- ¼ cup apple cider vinegar
- 4 cloves garlic, smashed
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon black pepper
- 2 bay leaves
Instructions:
- Brine the wings: Combine all the brine ingredients in a large bowl and stir until the salt and sugar dissolve. Add the turkey wings to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or up to overnight.
- Get your oil ready: Heat your chosen oil in a large pot or deep fryer to 350°F (175°C). You want the oil to be deep enough to submerge at least half of the wing.
- Pat it dry: Remove the wings from the brine and pat them dry with paper towels. This helps achieve that crispy coating.
- Fry it up: Carefully add the wings to the hot oil, one at a time. Fry for 14 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Drain and serve: Transfer the wings to a paper towel-lined plate to drain excess oil. Season with your favorite spices or a simple sprinkle of salt and pepper.
Tips and Tricks:
- Don’t skip the brine: The brine adds flavor and helps keep the wings moist during frying.
- Control the heat: Don’t overcrowd the pot or the oil temperature will drop, resulting in soggy wings.
- Safety first: Use a slotted spoon or tongs to handle the wings in the hot oil.
- Get creative: Experiment with different seasonings and dipping sauces to find your perfect flavor combination.
Additional Notes:
- If you’re using pre-brined turkey wings, skip the brining step.
- For an extra crispy crust, double-fry the wings. Fry them once at 325°F (163°C) for 10 minutes, then let them rest for 10 minutes before frying again at 375°F (190°C) for 5-7 minutes.
- Serve your deep-fried turkey wings with your favorite sides, like mashed potatoes, coleslaw, or french fries.
So, there you have it! A simple yet delicious recipe for deep-fried turkey wings. Get ready to impress your friends and family with this crowd-pleasing dish. And remember, cooking should be fun, so experiment, get creative, and most importantly, enjoy the process!
How to fry turkey wings
Turkey wings are considerably larger than chicken wings, so it is important you have an appropriately sized skillet for frying. I use my largest cast iron skillet for this recipe. It is not only large enough to accommodate multiple wings, but it also has tall sides to contain the oil. Alternatively, you could use a traditional deep fryer instead if you have one.
Just enough frying oil to cover at least half of the wings should be added; the wings don’t need to be completely submerged. The wings will be flipped while frying to ensure they cook evenly. Heat oil to 350 degrees and gently add the turkey wings into the hot oil. Deep fry turkey wings for 14 minutes per side until the meat is 165 degrees.
Before serving, drain your crispy wings on a cooling rack or paper towel to get rid of extra oil. You can add extra flavor to the fried wings by dusting them with your preferred seasoning, such as my Creole seasoning, or an all-purpose poultry seasoning.
I would appreciate it if you could tell your friends about my post if you liked it. You can follow me on Pinterest and like me on Facebook to see more of my recipes. Otherwise, stay up to date by getting each new post sent directly to your inbox by subscribing today.
CAJUN FRIED TURKEY WINGS RECIPE! | HOW TO FRY TURKEY WINGS
FAQ
How long does it take to deep fry wings?
What is the time for deep frying a turkey?
Why do you put peanut oil in turkey frying?