Name: Crispy Fried Turkey Wings with Creole Seasoning Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern American
Ingredients: 3-3 1/2 pounds turkey wings (split into flats and drumettes); 2 tablespoons Creole Seasoning (divided into two 1 tablespoon portions); 1/2 tablespoon smoked paprika (divided into two 1/2 tablespoon portions); 1/2 tablespoon garlic powder (divided into two 1/2 tablespoon portions); 1 teaspoon cayenne pepper (optional, for spice); Salt and pepper to taste; 3 eggs (beaten); 3/4 to 1 cup all-purpose flour (use about 3/4 cup or adjust depending on wing size); Cooking oil (canola or vegetable), 3 inches deep in the pan; 3-4 ounces butter injection marinade (see notes if planning to inject wings)

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Introduction

Fried turkey wings are a delicious twist on a classic comfort food, offering crispy, flavorful meat with a perfectly seasoned crust. This recipe guides you through creating juicy, golden wings that make a satisfying meal or appetizer.

Four pieces of fried chicken, two drumsticks and two wings, are arranged closely on a wooden board. Each piece has a crispy, golden-brown coating with a slightly rough texture and a shiny finish from the oil. The drumsticks show a bumpy breading surface, while the wings have a flatter breaded appearance. The background is a white marbled surface with a folded purple cloth partially visible behind the chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 3 1/2 pounds turkey wings (split, flats and drumettes separated)
2 tablespoons Creole seasoning (divided into 2 portions of 1 tablespoon each)
1/2 tablespoon smoked paprika (divided into 2 portions of 1/2 tablespoon each)
1/2 tablespoon garlic powder (divided into 2 portions of 1/2 tablespoon each)
1 teaspoon cayenne pepper (optional for spice)
Salt and pepper to taste
3 eggs (beaten)
3/4 to 1 cup all-purpose flour (3/4 cup recommended, adjust based on wing size)
Cooking oil (canola or vegetable), about 3 inches deep in the pan
3-4 ounces butter injection marinade (optional, see notes for injecting wings)

Instructions

Step 1: Prep the turkey wings by separating them into drumettes and flats if they are whole wings. This ensures more even cooking.
Step 2: In a large bowl, season the wings with 1 tablespoon Creole seasoning, 1/2 tablespoon smoked paprika, 1/2 tablespoon garlic powder, salt, pepper, and cayenne pepper if using. Toss to coat evenly.
Step 3: In a shallow dish or resealable bag, combine the flour with the remaining 1 tablespoon Creole seasoning, 1/2 tablespoon smoked paprika, 1/2 tablespoon garlic powder, salt, pepper, and cayenne if desired.
Step 4: Beat the eggs in another shallow dish. Dredge each turkey wing in the beaten eggs, then place into the flour mixture. Shake or toss well to coat each wing thoroughly. Shake off excess flour.
Step 5: Place the breaded wings on a plate or parchment paper and let them rest for at least 10 minutes so the breading adheres properly before frying.
Step 6: Pour oil into a large, heavy-bottomed pot or deep fryer until it’s about 3 inches deep. Heat the oil to 350°F using a thermometer for accuracy.
Step 7: Working in batches to avoid overcrowding, carefully lower the wings into the hot oil. Fry for 12 to 15 minutes, turning occasionally, until they are golden brown and reach an internal temperature of 165°F.
Step 8: Remove the wings from the oil and place them on a wire rack over a baking sheet to drain and keep crispy. Avoid paper towels to prevent sogginess. Let rest for 5 minutes before serving.

Tips & Variations

Injecting the wings with a butter marinade before seasoning can add extra juiciness and flavor.
Adjust the cayenne pepper to control the heat level; omit for mild wings.
Use a frying thermometer to maintain consistent oil temperature and prevent greasy or undercooked wings.
For extra crispiness, allow the breaded wings to rest before frying to help the coating stick better.

Storage

Store leftover fried turkey wings in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispness, warm them in a preheated oven at 350°F for about 10-15 minutes rather than microwaving.

How to Serve

A close-up of three pieces of fried chicken resting on a black wire cooling rack above a white marbled surface. The top two chicken pieces are drumsticks with a thick, bumpy golden-brown crust and a rough texture showing crispiness. The bottom piece is a larger, flat chicken breast with a consistent, crunchy coating that is slightly darker in some spots, indicating a perfect fry. The light hits the crust, emphasizing the golden hues and crisp edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the turkey wings instead of frying?

Yes, baking is a healthier alternative. Coat the wings the same way and bake in a preheated oven at 400°F for 35-45 minutes, turning halfway through until crispy and cooked through.

How do I know when the turkey wings are fully cooked?

Use a meat thermometer to check the internal temperature; it should reach 165°F for safe consumption.