Around here, fried turkey wings are a big deal. They’ve got that same soul food flavor you’d expect from fried chicken, but with richer, juicier meat and extra crispy skin. I’ve tested this method so the crust sticks, the seasoning hits just right, and you get that perfect golden fry every time.


You will also love my Slow Cooker Crockpot Turkey Wings and Juicy Oven Baked Turkey Wings recipes.
Fried Turkey Ingredients
- Turkey Wings: The star of the show! Choose wings that are plump with a good amount of meat on both the drumette and the flat. Smaller, bony wings won’t be as satisfying or juicy. Avoid wings with dry patches or an overly slimy texture. Some grocers will carry the wings year-round, while others only have them during the holidays. A local butcher is a great place to shop for these as well.
- Eggs: Eggs help bind the seasoned flour to the chicken, creating that thick, craggy crust we all love. They also add moisture and richness to the coating.
- Creole Seasoning: This is my favorite way to season the chicken, but feel free to use any of your favorite chicken rubs, spice blends, or a mix of onion powder, garlic powder, and any of your favorite spices.
- Smoked Paprika: Whenever I cook just about anything, I have to use smoked paprika. It adds a hint of smokiness.
- Garlic Powder, Cayenne Pepper, Salt and Pepper
- All Purpose Flour: The base of the crispy coating. It forms that signature crust when fried and holds on to all the seasoning mixed in.
- Cooking Oil: A neutral oil like vegetable, canola, or peanut oil is best for frying.
Can You Inject the Wings With Butter?
Absolutely, I inject my Smoked Turkey Wings recipe with butter and you can do the same with this fried version. It's optional, but trust me, so GOOD! Injecting adds moisture directly into the meat, which can help prevent it from drying out. I use this injection marinade. I use 1 ounce per pound.
How to Get Crispy Turkey Wings
- Pat them completely dry: Moisture is the enemy of crispiness.
- Don’t overcrowd: When frying, leave space between wings so the oil temp doesn’t drop.
- Maintain the right cooking temperature: Keep oil between 350°F–360°F for even browning.
- Rest them on a rack: After cooking, place wings on a wire rack instead of paper towels. This keeps the crust from steaming and going soggy.
- Serve right away: Crispy turkey wings are at their best fresh out of the fryer or oven. If you need to hold them, keep them warm in the oven at 200°F with the door cracked.
How to Make Fried Turkey Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the turkey wings: Separate into drumettes and flats if they’re whole wings, for more even cooking.
- Season well: In a large bowl, season the wings with Creole seasoning, smoked paprika, garlic powder, salt, and pepper to taste, and optional cayenne pepper. Toss to coat every piece evenly.
- Season the breading: In a shallow dish or resealable bag, combine flour, Creole seasoning, smoked paprika, garlic powder, salt and pepper to taste, and optional cayenne pepper.
- Dredge in coating: In a shallow dish add the eggs and beat them. Dredge the turkey wings in the egg and then add them to the bowl or bag with the the flour breading. Shake to coat each wing well, shaking off any excess flour. Place the breaded wings on a plate or parchment paper to rest. Allow the breading to rest and adhere to the turkey wings for at least 10 minutes before frying.
- Heat the oil: In the meantime, Pour oil into a large, heavy-bottomed pot or deep fryer until it’s about 3 inches deep. Heat to 350°F, use a thermometer so you don’t guess.
- Fry the wings: Working in batches (do not overcrowd), carefully lower the turkey wings into the hot oil. Fry for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
- Drain and rest: Remove wings from the oil and place on a wire rack over a baking sheet (this keeps them crispy, don’t use paper towels if you want to avoid sogginess). Let rest for 5 minutes before serving.
Want to save this recipe for later?
Drizzle these in my Homemade Turkey Gravy from Drippings.
Pair With These Recipes
This is Southern soul food at it's finest so you can't go wrong with Southern Soul Food macaroni and cheese, fried cornbread, Southern black eyed peas with smoked turkey, and Southern green beans with bacon.
More Turkey Recipes
Cajun Turkey Recipe
Traeger Smoked Turkey Legs
Traeger Smoked Turkey
Slow Cooker Crockpot Bone-In Turkey Breast
Slow Cooker Crockpot Boneless Turkey Breast
Fried Turkey Wings Recipe
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Equipment
Ingredients
- 3- 3 ½ pounds turkey wings split, flat and drum separated
- 2 tablespoons Creole Seasoning Divided into 2 portions of 1 tablespoon each.
- ½ tablespoon smoked paprika Divided into 2 portions of ½ tablespoon each.
- ½ tablespoon garlic powder Divided into 2 portions of ½ tablespoon each.
- 1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
- 3 eggs Beaten
- ¾-1 cup all-purpose flour I use ¾ cup. The amount you need will vary based on the size of your wings.
- cooking oil 3 inches in the bottom of the pan. Canola or vegetable oil.
Instructions
- Prep the turkey wings: Separate into drumettes and flats if they’re whole wings, for more even cooking.
- Season well: In a large bowl, season the wings with Creole seasoning, smoked paprika, garlic powder, salt and pepper to taste, and optional cayenne pepper. Toss to coat every piece evenly.
- Season the breading: In a shallow dish or resealable bag, combine flour, Creole seasoning, smoked paprika, garlic powder, salt and pepper to taste, and optional cayenne pepper
- Dredge in coating: In a shallow dish add the eggs and beat them. Dredge the turkey wings in the egg and then add them to the bowl or bag with the the flour breading.
- Shake to coat each wing well, shaking off any excess flour. Place the breaded wings on a plate or parchment paper to rest. Allow the breading to rest and adhere to the turkey wings for at least 10 minutes before frying.
- Heat the oil: In the meantime, Pour oil into a large, heavy-bottomed pot or deep fryer until it’s about 3 inches deep.
- Heat to 350°F, use a thermometer so you don’t guess.
- Fry the wings: Working in batches (do not overcrowd), carefully lower the turkey wings into the hot oil. Fry for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
- Drain and rest: Remove wings from the oil and place on a wire rack over a baking sheet (this keeps them crispy, don’t use paper towels if you want to avoid sogginess). Let rest for 5 minutes before serving.
Notes
- Pat them completely dry: Moisture is the enemy of crispiness. After rinsing, use plenty of paper towels to dry every part of the skin.
- Don’t overcrowd: When frying, leave space between wings so the oil temp doesn’t drop. In the oven or air fryer, space them out so air can circulate.
- Maintain the right cooking temperature: Keep oil between 350°F–360°F for even browning.
- Rest them on a rack: After cooking, place wings on a wire rack instead of paper towels. This keeps the crust from steaming and going soggy.
- Serve right away: Crispy turkey wings are at their best fresh out of the fryer or oven. If you need to hold them, keep them warm in the oven at 200°F with the door cracked.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
What Type of Pan to Use for Frying
My favorite option is a deep, heavy-bottomed Dutch Oven. It holds a larger volume of oil and has high sides to reduce splatter. It's ideal for deep frying larger batches or bigger cuts like turkey wings.
A cast iron skillet is typically my go-to for frying, but with wings this size, even with a 12 inch skillet, you will risk some splatter. If you use one, be careful.
A deep fryer is also an amazing choice.
How to Avoid Greasy Turkey
- Keep your oil hot and steady: Oil temperature should stay between 350°F–360°F when frying. If it drops too low, the turkey will absorb the oil and turn greasy. Use a thermometer and avoid overcrowding the pan so the temp stays consistent.
- Don’t fry straight from the fridge: Cold turkey will drop the oil temperature quickly, leading to greasy skin. Let it sit at room temp for 20–30 minutes before frying.
- Season and coat properly: If you’re using flour or a dredge, shake off excess before frying. Too much coating can trap oil and make it soggy.
- Drain the right way: Skip the paper towels and drain your fried turkey on a wire rack set over a baking sheet. This allows air to circulate and keeps the crust from steaming and turning greasy.
Frequently Asked Questions and Pro Tips
You can fry them whole, but cutting into drumettes and flats helps them cook more evenly and makes serving easier.
Canola oil is my favorite. Vegetable oil will work, too.
Keep it between 350°F–360°F for the crispiest skin without burning.
Usually 12–15 minutes depending on size, until golden brown and the internal temperature reaches 165°F.
Yes! Always season both the meat and the flour so every bite is flavorful.
No, but marinating in buttermilk or seasoned brine for a few hours adds moisture and flavor.
Yes, check out my Air Fryer Turkey Wings recipe.
They’ll keep best for up to 3 months in the freezer.
Store in a shallow airtight container or wrap tightly in foil. If stacking wings, place parchment or wax paper between layers to keep the crust from sticking. They will last up to 4 days.
Oven: 375°F on a wire rack over a baking sheet for 15–20 minutes, until hot and crispy.
Air Fryer: 350°F for 8–12 minutes, flipping halfway.
Avoid microwaving—it’ll make the crust soft and chewy.
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