Best Spicy Southern Fried Turkey Wings Recipe 455 Recipes

FRIED TURKEY WINGS

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.

THE NEELYS' SPICY FRIED WINGS

Steps:

• Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
• Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
• Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
• In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
• Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

SOUTHERN FRIED TURKEY

Steps:

• Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.
• Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot ? this insures no spill over when working with hot oil. Pour out the water, dry the pot and turkey thoroughly.
• Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
• Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.
• Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.

SOUTHERN FRIED TURKEY

Steps:

• Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.
• Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot, this insures no spill over when working with hot oil. Pour out the water, dry the pot, and turkey thoroughly.
• Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
• Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.
• Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.

SPICY SOUTHERN-FRIED TURKEY WINGS RECIPE - (4.5/5)

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°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°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.