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
BUFFALO TURKEY WINGS
These mega wings will make jaws drop at your next game-day party. The crispy skin, tender meat and zesty sauce will cure any buffalo cravings -- in an extra-large way!
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the wings: Preheat the oven to 350 degrees F. Arrange the wings in a single layer on a cooling rack set into a baking sheet. Pat the wings with paper towels until they are very dry, then drizzle with some oil and sprinkle on all sides with salt and a few grinds of black pepper. Add 1 cup water to the bottom of the baking sheet and tent the pan with foil.
- Bake for 1 hour 30 minutes. Remove the foil and continue baking until the wings are tender, the skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the wing registers 165 degrees F, about 1 hour more. Let cool for 10 minutes.
- For the blue cheese dip: Meanwhile, whisk together the mayonnaise, Maytag, half-and-half, sour cream, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a bowl until well combined. Set aside.
- For the sauce: Melt the butter in a medium microwave-safe bowl, 1 to 2 minutes. Add the hot sauce and whisk to combine. Brush the wings all over with the sauce, making sure they are well coated. Serve the wings with the remaining hot sauce, blue cheese dip and carrots and celery.
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
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.)
EASY BAKED TURKEY WINGS
My mom made this growing up and now my family loves it. It is very easy to make. Serve over rice or mashed potatoes.
Provided by Makenzie and Cy's mom
Categories Meat and Poultry Recipes Turkey
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
- Bake in the preheated oven until browned, 1 hour.
- Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered.
- Continue baking until brown and tender, 1 hour.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 7.8 g, Cholesterol 111.9 mg, Fat 8.3 g, Fiber 0.5 g, Protein 35.4 g, SaturatedFat 2.3 g, Sodium 810.6 mg, Sugar 1.9 g
EASY FRIED CABBAGE
Easy to make fried cabbage makes a great side dish or throw some smoked sausage in there and make it a complete meal. Any way you have it, you'll be pleased.
Provided by CookingWithShelia
Categories Cabbage Side Dishes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat grapeseed oil in a large cast iron skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, stir, and cook until fragrant, 1 to 2 minutes. Season with 1 teaspoon Cajun seasoning and stir to combine.
- Mix in red and green bell peppers; cook for 1 to 2 minutes Add cabbage, remaining 1 teaspoon Cajun seasoning, and stir to combine. Add butter and stir until melted. Simmer cabbage until it reaches desired softness, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 142 calories, Carbohydrate 18.6 g, Fat 7.2 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 280.4 mg
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.
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