Fried Turkey Wings
Fried Turkey Wings – Loaded with savory spices, juicy in the middle, and fried to crispy, golden-brown perfection on the outside, it’s amazing that fried turkey wings aren’t on more people’s radars. 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.
After that, they became my go-to wings for sporting events, baby showers, family wing nights, you name it! I’m always looking for an excuse to fry these baddies up. And not just because they taste amazing, either. These wings are surprisingly easy to make!
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 dedicated deep fryers are a safe and easy way to start, you can enjoy deep-fried turkey wings without one.
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. Oil for deep frying needs to be hot, so use your thermometer to ensure the oil is between 375°F/190℃ and 400°F/205℃.
Don’t leave your frying oil unattended; take it off the burner quick if you notice it starting to smoke. With the right equipment and oil temp, you’ll get perfectly fried food (not just wings) every time! 🍗
Recipe Ingredients
- Turkey Wings – About three pounds will do for this recipe. Don’t forget to remove the wing tips.
- Seasonings – These are some flavorful wings, thanks to a plethora of seasonings! You’ll need dry turkey seasoning, Creole seasoning, paprika, garlic powder, onion powder, cayenne powder, bouillon powder, and some good old S&P.
- Oil – Canola oil is the perfect oil for deep frying. It has a high smoke point and won’t affect the flavors of your beautifully spiced wings.
How to Make Fried Turkey Wings
Prepare the Wings
- Make the Rub – Add the turkey seasoning, creole seasoning, paprika, garlic powder, onion powder, cayenne pepper, and chicken bouillon in a small mixing bowl. Mix until all the spices are thoroughly combined and set aside. (Photos 1-2)
- Prep Turkey – Place the turkey wings on a large plate, pat them dry using a paper towel, drizzle them with oil, and then season with salt and pepper. (Photos 3-4)
- Season – Next, generously season turkey wings with the seasoning mix, completely coating each wing. (Photo 5)
- Marinate – Then cover the turkey wings with plastic wrap and marinate them in the refrigerator for 1-2 hours or overnight.
Fry the Wings
- Heat oil in a medium size Dutch oven pan over medium-high heat.
- Fry – When the oil is hot, fry the turkey wings without overcrowding the pan for about 20 minutes on the first side. (Photo 6)
- Final Stretch – Then flip the wings over and cook for 10-15 more minutes until cooked through and golden or until the internal temperature reads 165°F/75℃.
- Serve – Finally, transfer turkey wings to a paper-towel-lined plate to absorb excess oil. Serve and enjoy!
Recipe Variations
- Customize the spices. Feel free to use your favorite spice rub for this recipe.
- Make it extra spicy! If you really want to bring the heat, just add a little extra cayenne pepper. ❤️🔥
Tips and Tricks
- I repeat, don’t overcrowd the pan! Overcrowding the frying pan will lower the oil’s temperature, causing the wings to soak up the oil and taste greasy. Depending on the pan size, only add a couple of wings at a time.
- Go easy on the oil. The wings don’t need to be totally submerged for this recipe. Add just enough oil to cover about half of a wing. Remember, you’ll be flipping them over halfway, so they’ll still be perfectly fried on all sides when all is said and done.
- Want more flavor? Dust fried wings with your favorite seasoning. I like to dust them with a touch more Creole seasoning as they cool. 😋
Make-Ahead Instructions
Fried foods are always best fresh, so I don’t recommend cooking and then reheating these turkey wings. Still, you can definitely get the wings prepped the day before. Cover them in the spices and store them covered in the fridge overnight.
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 them, put them in the oven (or toaster oven) on low for 10-15 minutes or until they are warmed through. The oven method will help them crisp up again on the outside instead of tasting a little soggy like they might in the microwave.
FAQs
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. Second, when you remove the wings from the frying oil, let them drain a bit on a paper towel. If you are frying large batches of wings, place a cooling rack over a paper-towel-lined baking sheet to cool and drain them. 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 opted not to in this recipe, and I found that you can still get perfectly juicy, tender wings – as long as you use proper frying techniques. If you’re a fan of brining, go for it! Just know that you’ll need more time to add the extra steps.
What Goes With Fried Turkey Wings
Definitely make some homemade dipping sauces to go with these bad boys! I love offering white BBQ sauce, mustard BBQ sauce, and some homemade jerk sauce – all family favorites! ❤️
If you’re frying wings for dinner, they (conveniently) go with just about any side. Oven-roasted corn on the cob, a fresh wedge salad, and mashed sweet potatoes are some of my favorites to serve with them.
More Tremendous Turkey Recipes to Try
- Smoked Turkey
- Smothered Turkey Necks
- Turkey Breakfast Sausage
- Baked Turkey Wings
- Roasted Turkey Thighs
Conclusion
Your new favorite wings are here, y’all! Have you tried this recipe already? If so, I’d love to hear what you think. Share your best tips and tricks down below in the comment section. Happy cooking, my friend! 🫶
Watch How to Make It
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Fried Turkey Wings
Ingredients
- 3 pounds turkey wings, tips removed (about 4 wings )
- 2 tablespoons cooking oil
- 1 tablespoon turkey seasoning
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder
- 1 teaspoon black pepper
- 1-2 teaspoons kosher salt
- Canola oil for deep frying
Instructions
- Add turkey seasoning, Creole seasoning, paprika, garlic powder, onion powder, cayenne pepper, and chicken bouillon in a small mixing bowl. Mix until fully combined. Set aside.
- Place the turkey wings on a large plate and pat dry using a paper towel. Drizzle with oil, then season with salt and pepper. Generously season turkey wings with the seasoning mix, coating them well. Cover turkey wings with plastic wrap and place them in the refrigerator to marinate for 1-2 hours or overnight.
- Heat oil in a medium size Dutch oven or deep pan over medium-high heat. When oil is hot, fry turkey wings (do not overcrowd the pan) for about 20 minutes on the first side, then flip and cook for an additional 10-15 minutes until cooked through and golden or until the internal temperature reads 165℉/75℃.
- Transfer turkey wings to a paper-towel-lined plate to absorb excess oil. Serve and enjoy!
Tips & Notes:
- Don’t overcrowd the pan because it will lower the oil’s temperature, causing the wings to soak up the oil and taste greasy. Depending on the pan size, only add a couple of wings at a time.
- Go easy on the oil. The wings don’t need to be totally submerged for this recipe. Add just enough oil to cover about half of a wing. Remember, you’ll be flipping them over halfway, so they’ll still be perfectly fried on all sides when all is said and done.
- Want more flavor? Dust fried wings with your favorite seasoning. I like to dust them with a touch more Creole seasoning as they cool.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Tried this recipe and it was so good
Thank you:) There’s more to come, so stay tuned