Mastering Crispy Fried Turkey Wings: A Southern Comfort Classic

There’s something truly special about a plate of perfectly fried turkey wings. A staple in Southern cuisine, these succulent wings deliver all the comforting soul food flavor you love from classic fried chicken, but with an even richer, juicier meat profile and that irresistible extra-crispy skin. After countless tests and tweaks, I’ve perfected a method that guarantees the crust adheres flawlessly, the seasoning hits just right, and you achieve that beautiful golden-brown fry every single time. Get ready to elevate your home-cooking game with this ultimate guide to crispy, flavorful fried turkey wings.

If you’re a fan of turkey wings but prefer different cooking methods, you’ll also love my Slow Cooker Crockpot Turkey Wings and Juicy Oven Baked Turkey Wings recipes. Each offers a unique way to enjoy this versatile poultry, promising tenderness and flavor.

Why Fried Turkey Wings Are a Must-Try

For many, fried chicken is a beloved classic, but fried turkey wings offer a delightful twist that often goes overlooked. The meat on turkey wings is inherently richer and more robust, providing a deeper flavor profile that stands up beautifully to bold seasonings and the crispy texture of deep frying. The larger size of turkey wings also means more meat per serving, making them incredibly satisfying. When prepared correctly, the skin crisps up to a golden perfection, while the dark meat within remains incredibly moist and tender. This recipe hones in on methods that ensure both an incredible crust and a juicy interior, making them a fantastic alternative or addition to your Southern comfort food repertoire.

Selecting the Best Turkey Wings for Frying

The foundation of any great dish starts with quality ingredients. When choosing turkey wings for frying, look for ones that are plump and meaty, with a good balance of both the drumette and flat sections. Smaller, bony wings won’t offer as much satisfying meat or retain juiciness as effectively. Inspect the skin to ensure it looks fresh, without any dry patches or an overly slimy texture. While some grocery stores stock turkey wings year-round, they are especially prevalent during the holiday season. If you have trouble finding them, a local butcher is an excellent resource, often providing higher quality cuts and availability. Properly selected wings are key to achieving the desired texture and flavor in your crispy fried turkey wings.

Essential Ingredients for Deep-Fried Turkey Wings

Crafting the perfect fried turkey wing requires a thoughtful combination of ingredients that build flavor and create that signature crispy texture. Here’s a detailed look at what you’ll need:

• Turkey Wings: As the star, select plump, meaty wings. You can fry them whole, but separating them into drumettes and flats (the two sections of the wing) ensures more even cooking and easier handling.
• Eggs: Eggs are crucial for creating that thick, craggy, and flavorful crust. They act as a binder, helping the seasoned flour adhere securely to the turkey, while also contributing moisture and richness to the coating.
• Creole Seasoning: This is my go-to for an authentic, bold Southern flavor. Its complex blend of herbs and spices perfectly complements the rich turkey meat. However, feel free to personalize! Any favorite chicken rub, a robust spice blend, or a simple mix of onion powder, garlic powder, and other preferred spices will work beautifully.
• Smoked Paprika: A secret weapon in my kitchen, smoked paprika adds a wonderful depth of flavor with a subtle hint of smokiness. It’s fantastic in nearly any savory dish and enhances the overall aroma of the fried turkey wings.
• Garlic Powder, Cayenne Pepper, Salt and Black Pepper: These foundational seasonings build the essential flavor base. Garlic powder offers an aromatic depth, cayenne pepper adds a customizable kick of heat, and salt and pepper are vital for balancing and enhancing all the other flavors.
• All-Purpose Flour: This forms the bedrock of your crispy coating. When seasoned and fried, it creates that iconic golden-brown crust that locks in moisture and carries all the delicious spices. The quantity may vary slightly depending on the size and number of your wings.
• Cooking Oil: For deep frying, a neutral oil with a high smoke point is paramount. Vegetable oil, canola oil, or peanut oil are excellent choices as they won’t impart unwanted flavors and can withstand the high temperatures required for a truly crispy fry.

Can You Inject Turkey Wings with Butter for Extra Juiciness?

Absolutely! Injecting turkey wings with a flavorful liquid is an optional step that can take your fried turkey wings from delicious to truly exceptional. This technique introduces moisture and seasoning directly into the meat, ensuring deep flavor penetration and helping to prevent the wings from drying out during the frying process. I often use this method for my Smoked Turkey Wings, and it works just as wonderfully for the fried version. A simple butter-based marinade, or even a seasoned broth, can be injected into the thickest parts of the turkey wings. While entirely optional, the added moisture and flavor boost are undeniable. For best results, use approximately 1 ounce of marinade per pound of turkey. Trust me, it makes a remarkable difference!

Achieving Unbeatable Crispy Turkey Wings

The quest for truly crispy fried turkey wings is a noble one, and it all comes down to a few key techniques. Follow these pro tips to ensure your turkey wings are consistently golden and crunchy:

• Pat Them Completely Dry: This is arguably the most critical step. Moisture on the surface of the turkey wings is the arch-nemesis of crispiness. After rinsing, use an ample amount of paper towels to thoroughly pat every surface of each wing until it’s as dry as possible. Any residual water will steam the crust instead of frying it, leading to a soggy texture.
• Don’t Overcrowd the Pan: When frying, resist the urge to pack too many wings into the oil at once. Overcrowding significantly drops the oil’s temperature, which makes the turkey absorb more oil and results in a greasy, less crispy product. Fry in batches, leaving plenty of space between each wing, to maintain a consistent oil temperature.
• Maintain the Right Cooking Temperature: Precision is key here. Keep your frying oil between 350°F and 360°F (175°C-182°C) for even browning and perfect crispiness. Too low, and the wings become oily; too high, and the exterior will burn before the inside cooks through. A reliable thermometer is your best friend for monitoring and adjusting the heat.
• Rest Them on a Wire Rack: Once fried, never place your crispy turkey wings directly on paper towels. While paper towels absorb some oil, they also trap steam underneath, which will quickly make the crust soggy. Instead, transfer the cooked wings to a wire rack set over a baking sheet. This allows air to circulate around all sides, preserving that hard-earned crispiness.
• Serve Immediately: Fried turkey wings are at their absolute peak of crispiness and flavor fresh out of the fryer. If you need to hold them for a short period, keep them warm in a preheated oven at 200°F (95°C) with the oven door slightly ajar to prevent steaming.

Step-by-Step Guide: How to Make Fried Turkey Wings

Making delicious fried turkey wings is a straightforward process when you follow these clear instructions. Detailed measurements and full instructions can also be found in the recipe card below.

1. Prep the Turkey Wings: Begin by thoroughly rinsing your turkey wings under cold water. Pat them completely dry with paper towels. If you have whole wings, separate them into drumettes and flats (and discard the wing tips, or save for stock) for more even cooking and easier handling.
2. Season Well: In a large bowl, combine your turkey wings with the first portion of Creole seasoning, smoked paprika, garlic powder, salt, and black pepper to taste. If you enjoy a spicy kick, add the optional cayenne pepper. Toss everything together vigorously, ensuring every piece of turkey is thoroughly and evenly coated with the seasonings.
3. Prepare the Breading Mixture: In a shallow dish or a large, resealable plastic bag, combine the all-purpose flour with the remaining Creole seasoning, smoked paprika, garlic powder, salt, black pepper, and optional cayenne pepper. Mix well to distribute the spices evenly throughout the flour.
4. Dredge in Coating: In a separate shallow dish, crack and beat the eggs until well scrambled. Dip each seasoned turkey wing into the beaten egg, allowing any excess to drip off. Immediately transfer the egg-coated wing to the dish or bag with the seasoned flour breading. Shake or toss to coat the wing thoroughly, pressing the flour onto the surface if needed, then gently shake off any excess flour. Place the breaded wings on a plate or a sheet of parchment paper to rest. This crucial resting period of at least 10 minutes allows the breading to hydrate and adhere firmly to the turkey wings, preventing it from falling off during frying.
5. Heat the Frying Oil: While the wings are resting, pour your chosen cooking oil into a large, heavy-bottomed pot, a Dutch oven, or a deep fryer. Ensure the oil is about 3 inches deep. Place the pot over medium-high heat and allow the oil to heat up to 350°F (175°C). Use a reliable kitchen thermometer to accurately monitor the temperature; guessing can lead to greasy or burnt results.
6. Fry the Wings in Batches: Once the oil is at the correct temperature, carefully lower the breaded turkey wings into the hot oil, working in small batches to avoid overcrowding the pan. Do not drop them in; gently place them to prevent splashing. Fry for 12–15 minutes, turning occasionally with tongs to ensure even browning. The wings should be a deep golden brown and the internal temperature, when measured with an instant-read thermometer, should reach 165°F (74°C).
7. Drain and Rest: As each batch finishes frying, remove the wings from the oil using tongs and transfer them to a wire rack set over a baking sheet. This setup allows excess oil to drip away and air to circulate, keeping the crust crisp. Avoid placing them on paper towels directly, as this can lead to sogginess. Let the wings rest for at least 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness and flavor.

For an extra layer of comfort, consider drizzling these delightful crispy fried turkey wings with my Homemade Turkey Gravy from Drippings. The savory gravy perfectly complements the rich flavor and crispy texture of the wings.

Serving Suggestions: Perfect Pairings for Your Fried Turkey Wings

Fried turkey wings are the epitome of Southern soul food, making them a fantastic centerpiece for any meal. To create a truly authentic and satisfying spread, pair them with classic side dishes that balance their rich, savory flavor and crispy texture:

• Southern Soul Food Macaroni and Cheese: Creamy, cheesy, and baked to golden perfection, a rich macaroni and cheese provides a luxurious contrast to the crispy wings.
• Fried Cornbread: A Southern classic, fried cornbread offers a slightly sweet, hearty accompaniment that’s perfect for soaking up any juices or gravy.
• Creamy Baked Mashed Potatoes: Fluffy and smooth mashed potatoes are a comforting canvas for the flavorful turkey, providing a soft texture against the crisp exterior.
• Southern Black Eyed Peas with Smoked Turkey: This dish adds a touch of earthy, smoky flavor and hearty legumes, bringing a traditional element to your meal.
• Southern Green Beans with Bacon: Tender green beans slow-cooked with smoky bacon offer a savory, slightly smoky vegetable component that’s both flavorful and fresh.

These pairings create a balanced and deeply satisfying meal that truly celebrates the flavors of Southern comfort food, making your crispy fried turkey wings the star of an unforgettable feast.

Explore More Delicious Turkey Recipes

If you love turkey as much as we do, you’re in for a treat! Beyond these incredible fried turkey wings, there are many other ways to enjoy this flavorful poultry. Dive into these popular turkey recipes for diverse flavors and cooking styles:

• Cajun Turkey Recipe
• Traeger Smoked Turkey Legs
• Traeger Smoked Turkey
• Slow Cooker Crockpot Bone-In Turkey Breast
• Slow Cooker Crockpot Boneless Turkey Breast
• Turkey Chops Recipe

Each of these recipes offers a unique culinary experience, proving just how versatile and delicious turkey can be.

Fried Turkey Wings Recipe

Fried Turkey Wings Recipe

By Brandi Crawford

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. This tested method ensures the crust sticks, the seasoning hits just right, and you get that perfect golden fry every time.

Rated 5 stars by users

Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins

Course: Dinner, Lunch, Main Dish

Cuisine: American, Southern

Servings: 4 servings

Calories: 797 kcal

Equipment

• Cast Iron Dutch Oven
• Cooling Rack

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 heat.)
• Salt and black pepper to taste
• 3 eggs (Beaten)
• ¾-1 cup all-purpose flour (The amount needed may vary based on wing size.)
• Cooking oil (Canola or vegetable oil, approximately 3 inches deep in your pan.)

Instructions

1. Prep the Turkey Wings: Thoroughly rinse turkey wings and pat them completely dry. Separate whole wings into drumettes and flats for more even cooking.
2. Season Well: In a large bowl, season the wings with the first portion of Creole seasoning, smoked paprika, garlic powder, salt, pepper, and optional cayenne pepper. Toss to coat every piece evenly.
3. Season the Breading: In a shallow dish or resealable bag, combine the all-purpose flour with the remaining Creole seasoning, smoked paprika, garlic powder, salt, pepper, and optional cayenne pepper. Mix well.
4. Dredge in Coating: In a separate shallow dish, beat the eggs. Dip turkey wings in the egg wash, then transfer to the seasoned flour mixture. Shake or toss to coat each wing well, ensuring no excess flour remains. Place breaded wings on a plate or parchment paper and let rest for at least 10 minutes for the breading to adhere.
5. Heat the Oil: While wings rest, pour cooking oil (about 3 inches deep) into a large, heavy-bottomed pot or deep fryer. Heat to a consistent 350°F (175°C), using a thermometer.
6. Fry the Wings: Working in batches (to avoid overcrowding and temperature drops), carefully lower turkey wings into the hot oil. Fry for 12–15 minutes, turning occasionally, until they are golden brown and an internal temperature of 165°F (74°C) is reached.
7. Drain and Rest: Remove wings from the oil and place them on a wire rack set over a baking sheet (not paper towels) to maintain crispiness. Let them rest for 5 minutes before serving.

Notes

Creole Seasoning is my preferred way to flavor these wings for a rich, authentic taste. However, feel free to substitute with your favorite chicken rubs, spice blends, or a homemade mix of onion powder, garlic powder, and other preferred 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 temperature doesn’t drop.
• Maintain the right cooking temperature: Keep oil between 350°F–360°F (175°C-182°C) 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 best fresh out of the fryer. If you need to hold them, keep them warm in the oven at 200°F (95°C) with the door cracked.

What Type of Pan to Use:

My favorite option is a deep, heavy-bottomed Dutch Oven. It holds a larger volume of oil and has high sides to reduce splatter, making it ideal for deep frying larger batches or bigger cuts like turkey wings. A cast iron skillet can be used but be cautious of splatter due to the wing size.

Nutrition

Serving: 0.75 pound | Calories: 797 kcal | Carbohydrates: 8g | Protein: 65g | Fat: 35g

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.

Choosing the Right Frying Equipment

The type of pan you use for frying can significantly impact the safety of the cooking process and the quality of your crispy fried turkey wings. Selecting the correct vessel is key to maintaining consistent oil temperature and minimizing splatter.

My top recommendation is a deep, heavy-bottomed Dutch Oven. These pots are fantastic for deep frying because their substantial weight helps to stabilize oil temperature, preventing drastic drops when food is added. The high sides are also invaluable for containing oil splatter, keeping your kitchen cleaner and safer. A Dutch oven’s ample volume allows for proper oil depth, ensuring the turkey wings are fully submerged or adequately covered for even cooking, which is crucial for achieving that desired golden crispiness.

While a cast iron skillet is a staple for many frying tasks, it comes with a caveat for larger items like turkey wings. Even a 12-inch skillet might not have high enough sides to prevent significant oil splatter when dealing with the volume and size of turkey wings. If you opt for a cast iron skillet, exercise extreme caution and consider frying fewer wings per batch to manage spattering.

For those who frequently deep fry, a dedicated deep fryer is, of course, an excellent choice. These appliances are designed specifically for the task, offering precise temperature control and often built-in safety features that make frying easier and more predictable. Whichever vessel you choose, prioritize safety and temperature control for the best crispy fried turkey wings.

Pro Tips: How to Avoid Greasy Fried Turkey

No one wants greasy fried turkey wings. Achieving a light, crispy, and perfectly cooked exterior requires attention to detail. Here’s how to ensure your turkey wings are perfectly fried and never oily:

• Keep Your Oil Hot and Steady: The most common cause of greasy fried food is oil that isn’t hot enough. When the oil temperature drops below the ideal range of 350°F–360°F (175°C-182°C), the food absorbs oil rather than crisping in it. Use a reliable thermometer to constantly monitor the oil temperature, and never overcrowd the pan. Frying in smaller batches allows the oil to recover its heat more quickly, maintaining that crucial consistent temperature.
• Don’t Fry Straight from the Fridge: Introducing cold turkey wings into hot oil will cause the oil temperature to plummet dramatically. This shock to the oil makes it difficult to maintain the ideal frying temperature, leading to greasy skin and uneven cooking. Always let your turkey wings sit at room temperature for 20–30 minutes before frying. This slight temperature moderation helps the oil stay consistent and promotes a better crisp.
• Season and Coat Properly: The breading is your turkey’s protective shield. Ensure that your flour coating is applied evenly and any excess is shaken off before frying. Too thick a coating can trap oil, making the crust heavy and soggy rather than crisp. A well-adhered, thin, and even coating allows for optimal crisping without absorbing too much oil.
• Drain the Right Way: After frying, resist the urge to stack your turkey wings on a plate lined with paper towels. While paper towels absorb some surface oil, they also create a barrier that traps steam underneath the crispy crust, causing it to soften and turn soggy. The best method is to drain your fried turkey on a wire rack set over a baking sheet. This allows air to circulate around all sides of the wings, preventing steam buildup and ensuring your crispy fried turkey wings stay crunchy.

Frequently Asked Questions and Expert Tips