Fried Turkey Wings

Fried Turkey Wings

7
NANCIG 1

"A tasty way to enjoy turkey."

Ingredients 4 h 30 m {{adjustedServings}} servings 374 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1682 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 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.
Tips & Tricks
How to Thaw a Turkey

Watch the correct, safe ways to thaw your frozen turkey.

How to Roast a Turkey

See a simple beginner-friendly method for roasting a moist, beautiful turkey.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 7

  1. 8 Ratings

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Chocolatecreamy
6/17/2011

I made this last night and it turned out delicious. I didn't add the pepper because thought would be spicy and didn't have any. Will be doing this again. It was different to have fried turkey wings instead of baking them. Thanks for recipe.

dorieruiz
11/11/2010

These were a big hit with everyone. Didn't have any cayenne so I substituted some Frank's hot wing sauce and they turned out great. Let them marinate overnight and cooked them the next day. Have had requests to make them again already.

Conrad Hutchings
7/15/2011

I used the same rwcipie with Chicken legs. They turned out OK. Our supermarket doesn't cary turkey legs.