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!

Course dinner, Main Course

Cuisine American, Southern

Diet Gluten Free

Prep Time 10

Cook Time 35

Marinating Time 2

Total Time 2 45

Servings

Calories 271kcal

Author Imma

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!

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.

Nutrition