Fried Turkey Wings Recipe
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.
Servings 4 servings
Calories 797kcal
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
Creole Seasoning is my favorite way to season these. Feel free to use your favorite chicken rubs, spice blends, or a mix of onion powder, garlic powder, and any of your favorite spices.
How to Get Crispy Wings
- 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
Serving: 0.75pound | Calories: 797kcal | Carbohydrates: 8g | Protein: 65g | Fat: 35g