FRIED TURKEY WINGS
This is a recipe I use from time to time. I thought if you can fry a whole turkey, why not the wings themselves.
Provided by mightyro_cooking4u
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season wings, refrigerate overnight.
- Heat oil to 350 degrees F. Fry wings until golden brown. Drain on paper towels.
Nutrition Facts : Calories 1118, Fat 69.9, SaturatedFat 18.6, Cholesterol 397.2, Sodium 893.5, Protein 114.8
SPICY SOUTHERN-FRIED TURKEY WINGS
Provided by Food Network
Categories main-dish
Time 1h9m
Yield 4 to 8 servings
Number Of Ingredients 48
Steps:
- In a large bowl toss the wings with 5 tablespoons of the Essence. Place in a large plastic freezer bag.
- Add the buttermilk and hot sauce and seal, forcing out as much air out as possible and turning to coat evenly. Refrigerate for at least 2 hours or overnight.
- Fill a large pot halfway with peanut oil, and heat to 360 degrees F. In a clean large freezer bag, combine the flour, the remaining 3 tablespoons Essence, and salt. Remove the turkey wings from the buttermilk, and transfer 2 at a time to the bag with the seasoned flour. Shake to coat and remove, shaking to remove any excess flour.
- Preheat the oven to 350 degrees F. Place coated wings on a large wire rack set over a sheet tray and let rest, un-refrigerated, for 20 minutes. Add to the hot oil and fry until golden brown, 5 to 6 minutes per side. Drain on paper towels and season with Essence. Place on a baking sheet and bake for 20 minutes, or until cooked through.
- Serve hot or at room temperature with Emeril's Kicked Up Horseradish Coleslaw.
- In a large bowl toss the wings with 5 tablespoons of the Essence. Place in a large plastic freezer bag.
- Add the buttermilk and hot sauce and seal, forcing out as much air out as possible and turning to coat evenly. Refrigerate for at least 2 hours or overnight.
- Fill a large pot halfway with peanut oil, and heat to 360 degrees F. In a clean large freezer bag, combine the flour, the remaining 3 tablespoons Essence, and salt. Remove the turkey wings from the buttermilk, and transfer 2 at a time to the bag with the seasoned flour. Shake to coat and remove, shaking to remove any excess flour.
- Preheat the oven to 350 degrees F. Place coated wings on a large wire rack set over a sheet tray and let rest, un-refrigerated, for 20 minutes. Add to the hot oil and fry until golden brown, 5 to 6 minutes per side. Drain on paper towels and season with Essence. Place on a baking sheet and bake for 20 minutes, or until cooked through.
- Serve hot or at room temperature with Emeril's Kicked Up Horseradish Coleslaw.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a large bowl whisk together the sour cream, vinegar, and sugar and season, to taste, with salt and freshly ground black pepper. Add the cabbage, carrots, and horseradish and toss to coat. Adjust seasoning, to taste. Wrap tightly and refrigerate until ready to serve. (Cole slaw may be made up to 4 hours in advance. Stir before serving.)
- In a large bowl whisk together the sour cream, vinegar, and sugar and season, to taste, with salt and freshly ground black pepper. Add the cabbage, carrots, and horseradish and toss to coat. Adjust seasoning, to taste. Wrap tightly and refrigerate until ready to serve. (Cole slaw may be made up to 4 hours in advance. Stir before serving.)
FRIED TURKEY WINGS
A tasty way to enjoy turkey.
Provided by NANCIG
Categories Meat and Poultry Recipes Turkey
Time 4h30m
Yield 2
Number Of Ingredients 6
Steps:
- Season the turkey wing pieces on all sides with seasoned salt, seafood seasoning, cayenne pepper, and garlic powder. Place into a plastic bag, and refrigerate 4 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the turkey wings in the hot oil for 15 minutes, then turn the wings over, and continue cooking until the meat is no longer pink at the bone, 10 to 15 minutes.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 4.1 g, Cholesterol 70.9 mg, Fat 28.7 g, Fiber 0.7 g, Protein 24.7 g, SaturatedFat 6 g, Sodium 1682.3 mg, Sugar 0.8 g
FRIED TURKEY WINGS WITH CRANBERRY GLAZE
These crispy fried turkey wings don't require a turkey fryer; they're ideal for a small Thanksgiving. The buttermilk brine makes them extra juicy.
Provided by Rachel Gurjar
Time 5h
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Stir buttermilk, salt, and pepper in a large bowl to combine. Add turkey wings to buttermilk brine (make sure they are submerged). Cover and chill at least 4 hours and up to 12 hours.
- Cook cranberry sauce, orange juice, and soy sauce in a small saucepan over medium heat, breaking up cranberry sauce with a whisk, until cranberry sauce is melted and mixture is reduced slightly, 8-10 minutes. Season cranberry glaze with salt and let cool.
- Fit a medium Dutch oven or other heavy pot with thermometer. Pour in oil to come 3" up sides. Heat over medium-high until thermometer registers 325°. Line a rimmed baking sheet with paper towels; set a wire rack inside baking sheet.
- Whisk flour, pepper, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a large shallow bowl.
- Using tongs, remove wings from brine, letting excess drip back into bowl, and place on a large plate. Spoon 3 Tbsp. brine into flour mixture and rub in with your fingers until mixture is the texture of coarse meal with some larger pieces; discard remaining brine.
- Working one at a time, dredge wings in flour mixture, turning to coat completely and pressing to adhere. Shake off excess and transfer wings to another large plate or baking sheet.
- Carefully slide wings into pot and fry, undisturbed, adjusting heat as needed to maintain temperature, until deep golden brown and crisp underneath, 6-8 minutes. Turn over and fry until deep golden brown on the other side and cooked through (an instant-read thermometer inserted into each piece should register 165°), about 4 minutes. Using a slotted spoon, transfer to prepared rack and let cool slightly.
- Using tongs, dip wings in cranberry glaze, turning to coat, then arrange on a platter. Sprinkle parsley over.
TURKEY WINGS WITH GRAVY
This recipe is from GULLAH HOME COOKING, THE DAUFUSKIE WAY, by SALLIE ANN ROBINSON. I like turkey wings, but sometimes I prefer smaller pieces. This is good with rice.
Provided by mightyro_cooking4u
Categories Stew
Time 11h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a medium pot.
- Thoroughly wash and dry the turkey wings. Fry the wings in the oil, over medium high heat, turning, until they begin to brown on both sides.
- Remove the wings; add the flour to the pot and stir as it browns. When the flour is brown, add the wings, bell pepper, onion, and warm water, and bring to a boil,stirring occasionally.
- Add thyme, salt, and pepper shortly after the pot starts to boil.
- Turkey wings should cook until they are tender, 45 to 60 minutes or more.
- Add warm water as needed to maintain a rich gravy.
- Serve with rice or potatoes,or just eat them alone.
Nutrition Facts : Calories 437.6, Fat 30.2, SaturatedFat 6.8, Cholesterol 119.5, Sodium 98.9, Carbohydrate 4.7, Fiber 0.8, Sugar 1.3, Protein 35.2
FRIED TURKEY WINGS
Steps:
- Season meat with all ingredients listed, and let marinade.
- Refrigerator overnight.
- Heat grease in large deep frying pot then drop 2 to 3 turkey wings at a time. Cook until golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SMOTHERED TURKEY WINGS
Tender, giant turkey wings are slow baked with a spicy Cajun rub and then finished in a rich gravy flavored with the holy trinity -- green bell peppers, celery and onions.
Provided by Eddie Jackson
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F. Place a wire rack in a rimmed baking sheet.
- For the wings: Pat the turkey wings completely dry and place them onto a work surface or cutting board. Combine the garlic powder, onion powder, smoked paprika, sweet paprika, cayenne pepper, oregano, thyme, 1 tablespoon salt and 2 teaspoons black pepper in a medium bowl; generously rub all over the turkey wings, making sure to pick up whatever falls onto the board and sprinkle back onto the turkey (it may look like too much seasoning, but it will flavor the turkey and the gravy so don't skimp!).
- Transfer the wings to the prepared baking sheet. Add 2 cups water to the bottom of the baking sheet and tightly wrap foil over the wings and baking sheet. Bake until the wings are cooked through and just slightly tender but unable to pull away with a fork, about 1 hour.
- Meanwhile, make the gravy: Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add the green pepper, onion, celery, garlic 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Slowly pour in the stock, stirring constantly until no lumps remain from the flour. Stir in the Worcestershire sauce, hot sauce, bay leaves, 1/2 teaspoon salt and a few grinds of black pepper and bring to a simmer. Reduce the heat to low.
- Unwrap the wings and carefully nestle them into the gravy using tongs. Tightly cover the skillet with foil and simmer until the wings are completely tender and the meat can easily be pulled away with a fork, about 25 minutes. Pour the heavy cream into the gravy around the turkey and gently mix with a spoon as much as you can. Let simmer until heated through, 2 to 3 minutes. Garnish with parsley. Remove the bay leaves before serving.
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