Fried Turkey Wings: Juicy, and Full of Southern Flavor

Fried turkey wings have become a staple in many Southern kitchens, particularly those serving soul food. Here's why:

1. Flavorful and Filling: They have more meat than chicken wings, making them perfect for hearty meals.
2. Crispy Exterior, Juicy Interior: When fried right, you get the best of both textures.
3. Customizable: You can experiment with marinades, spice blends, breading techniques, and dips.
4. Perfect for Any Occasion: Ideal for game day, family dinners, or Sunday soul food spreads.

Ingredients You'll Need

Here's a basic list of ingredients to fry up the perfect batch of turkey wings recipe. This recipe serves 4.

For the Wings:

• 4–6 turkey wings (split at the joint)
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 tablespoon poultry seasoning
• 1 tablespoon hot sauce (optional)

For the Breading:

• 2 cups all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne or chili powder (optional)

For Frying:

• Vegetable oil (canola or peanut oil work best)
• Deep fryer or heavy-bottom pot

Step 1: Clean and Prep the Turkey Wings

• Rinse the turkey wings under cold water and pat dry with paper towels. If your wings are whole, separate them at the joint into drumettes and flats. Remove any loose skin or fat.

Step 2: Marinate or Dry Rub

• For the best flavor, season the wings ahead of time and let them sit for at least 1 hour or overnight in the fridge.
• Mix salt, pepper, paprika, garlic powder, onion powder, cayenne, and poultry seasoning.
• Optionally, drizzle with hot sauce or buttermilk for a spicier or more tender finish.
• Rub the seasoning all over the wings and place them in a bowl or zip-top bag. Refrigerate.

Step 3: Dredge the Wings

• In a large bowl, mix flour, cornstarch, salt, and other dry seasonings.
• Dredge each turkey wing piece in the seasoned flour mixture, pressing the coating onto the skin.
• Shake off excess and place them on a wire rack. Let them rest for 10 minutes to allow the coating to adhere better.

Step 4: Heat the Oil

• Heat oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer for accuracy.
• The oil should be deep enough to cover the wings or at least submerge most of them.

Step 5: Fry in Batches

• Carefully lower 2–3 wing pieces at a time into the oil. Avoid overcrowding.
• Fry for 10–12 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
• Remove and drain on a wire rack or paper towel.

Step 6: Rest and Serve

• Let the fried turkey wings rest for a few minutes before serving.
• Serve them hot with your favorite sauces and sides.

Flavor Variations

1. Buffalo-Style Fried Turkey Wings

   Toss the wings in a mixture of melted butter and hot sauce after frying for a spicy, tangy twist.

2. Honey Garlic Glaze

   After frying, drizzle or toss the wings in a sticky honey garlic sauce made with soy sauce, garlic, honey, and a splash of vinegar.

3. Cajun Fried Turkey Wings

   Use Cajun seasoning in both the dry rub and the flour dredge. Serve with remoulade sauce for an authentic Southern flavor.

4. Lemon Pepper Wings

   Toss freshly fried wings in a mixture of melted butter, lemon zest, and cracked black pepper for a zesty punch.

1. Temperature Control: Maintain oil between 350°F 365°F. Too low, and the wings get soggy; too high, and the coating burns.
2. Double Dredge: For extra crunch, dip wings in a buttermilk or egg wash and then dredge again in seasoned flour.
3. Use Cornstarch: Mixing cornstarch with flour helps create a lighter, crispier texture.
4. Let It Rest: Let seasoned wings sit after dredging to help the coating adhere and prevent it from falling off during frying.

What to Serve with Fried Turkey Wings

Here are some classic sides that pair wonderfully with fried turkey wings:

1. Macaroni and Cheese

   Creamy, cheesy, and indulgent, mac and cheese is a fried wing’s best friend.

2. Collard Greens

   Add a nutritious Southern staple that balances out the richness of the fried wings.

3. Cornbread or Biscuits

   The perfect vehicle for soaking up any sauces or juices.

4. Coleslaw

   Cool, creamy coleslaw adds refreshing crunch and contrast.

5. Fried Okra or Sweet Potato Fries

   Stick with the fried theme or introduce a sweet-savory note with sweet potato fries.

Dipping Sauces

Here are some sauces that elevate your fried turkey wing experience:

• Ranch or Blue Cheese Dressing
• Spicy Aioli
• Honey Mustard
• BBQ Sauce
• Garlic Parmesan Butter
• Storing and Reheating Fried Turkey Wings

Storage

Let wings cool completely before storing.

1. Refrigerator: Store in an airtight container for up to 4 days.
2. Freezer: Freeze for up to 2 months. Use freezer-safe bags and remove as much air as possible.

Reheating

• To maintain crispiness, avoid the microwave.
• Oven or Air Fryer: Reheat at 375°F for 10–15 minutes until hot and crispy.
• Skillet: Re-fry in a small amount of oil for 3–5 minutes per side.

Healthier Alternatives

Do you love fried wings but want to reduce your calorie intake? Try these methods:

1. Air Fryer Turkey Wings

   Lightly coat seasoned wings in oil and air fry at 375°F for 20–25 minutes, flipping halfway.

2. Oven-Fried Turkey Wings

   Bake wings on a wire rack over a baking sheet at 400°F for 45–55 minutes. Use a light coating of oil spray and a seasoned breadcrumb or flour coating.

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