🍗 Deep Fried Turkey Wings
🍽️ Serves: 4–6
⏱️ Total Time: ~1 hour (including marinating time)
🧂 Ingredients:
🦃 For the Wings:
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4–6 turkey wings, separated at the joint if whole
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Oil for frying (peanut or vegetable oil, enough for deep frying at ~350°F)
🌶️ For the Dry Rub/Seasoning:
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2 tsp salt
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1 tsp black pepper
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1 tsp paprika (smoked or regular)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (optional, for heat)
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1 tsp Italian seasoning or poultry seasoning
🧄 Optional Marinade (for max flavor):
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½ cup buttermilk or water
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1 tbsp hot sauce
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1 tsp each of garlic powder, paprika, salt, and pepper
👩🍳 Instructions:
1. Prep and Season:
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Pat turkey wings dry with paper towels.
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Optionally, marinate in buttermilk/hot sauce mixture for 2–4 hours or overnight in the fridge.
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If not marinating, generously season wings with the dry rub on all sides.
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Let seasoned wings sit at room temp for 30 minutes before frying (helps them cook evenly).
2. Heat the Oil:
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In a deep fryer or heavy pot, heat oil to 350°F (175°C).
✅ Use a thermometer — turkey wings are large and require steady heat for proper cooking.
3. Fry the Wings:
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Carefully lower turkey wings into the hot oil in batches to avoid overcrowding.
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Fry for 12–15 minutes, turning once or twice, until:
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Internal temperature reaches 165–175°F (74–80°C)
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Skin is deep golden and crispy
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4. Drain and Rest:
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Remove wings with tongs and let them drain on a wire rack or paper towels.
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Rest for 5–10 minutes before serving.
🍽️ Serve With:
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Hot sauce or honey mustard
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Fried cabbage, collard greens, or mac and cheese
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Cornbread or dirty rice
📝 Tips:
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For extra crispy skin, double-fry: Fry at 325°F for 10–12 minutes, then rest and refry at 375°F for 2–3 minutes.
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Use a dry rub AND marinate for flavor that goes all the way through.
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You can also toss them in sauces like buffalo, BBQ, or lemon pepper after frying.
Let me know if you want a smoked, oven-roasted, or air-fried version of turkey wings too!
