Crispy Fried Turkey Wings with Creole Seasoning Recipe
Crispy and flavorful Fried Turkey Wings seasoned with a bold Creole spice blend and perfectly fried to golden perfection. These wings are dredged in seasoned flour and egg, then deep-fried to juicy, tender goodness, making for an irresistible appetizer or main dish with a Southern-inspired flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Turkey Wings
- 3–3 1/2 pounds turkey wings (split into flats and drumettes)
Seasonings
- 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
Breading & Coating
- 3 eggs (beaten)
- 3/4 to 1 cup all-purpose flour (use about 3/4 cup or adjust depending on wing size)
Frying
- Cooking oil (canola or vegetable), 3 inches deep in the pan
Optional
- 3–4 ounces butter injection marinade (see notes if planning to inject wings)
Instructions
- Prep the Wings: Separate whole turkey wings into flats and drumettes to ensure even cooking.
- Season the Wings: In a large bowl, toss the wings thoroughly with 1 tablespoon of Creole seasoning, 1/2 tablespoon smoked paprika, 1/2 tablespoon garlic powder, salt, pepper, and cayenne pepper if using, to coat evenly.
- Prepare Seasoned Flour: 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 pepper as desired.
- Dredge Wings: Beat the eggs in a shallow dish. Dip each wing piece into the beaten eggs, then place into the flour mixture. Shake or toss to coat every piece thoroughly, then place wings on a plate or parchment paper to rest for at least 10 minutes to allow the breading to adhere well.
- Heat the Oil: Pour enough cooking oil to about 3 inches deep into a large, heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C) using a thermometer to maintain accurate temperature.
- Fry in Batches: Carefully lower wings into the hot oil in batches to avoid overcrowding. Fry for 12 to 15 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove wings from oil and place them on a wire rack over a baking sheet to drain excess oil and keep crispiness. Let them rest for 5 minutes before serving.
Notes
- If you plan to inject the turkey wings, use a butter injection marinade (3-4 ounces) to add extra moisture and flavor before seasoning.
- Using a thermometer is essential to keep the oil at the right temperature for perfect frying and juicy wings.
- Resting the breaded wings before frying helps the coating stick better and results in a crispier crust.
- Do not overcrowd the pan when frying to prevent lowering the oil temperature and soggy wings.
- Using a wire rack instead of paper towels to drain helps maintain crispiness by avoiding moisture build-up.
Keywords: fried turkey wings, crispy turkey wings, Creole turkey wings, Southern fried turkey, spicy fried wings
