Spicy Southern Fried Turkey Wings Recipe 455

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.

SPICY SOUTHWESTERN-STYLE TURKEY BURGERS RECIPE BY TASTY

Steps:

• Place turkey, onion, jalapeño, and spices together in a large bowl and mix together until all the ingredients are incorporated.
• Lightly wet your hands and use them to shape 4 circular patties about 4 inches (10 cm) in diameter.
• Heat up about 2 tablespoons of vegetable oil in a pan over medium heat.
• Cook burgers for 2 minutes on the first side, then flip, lower heat to low, and cook them for an additional 5-6 minutes. Top with pepper jack cheese during the last minute.
• NOTE: The turkey burgers must be cooked through. Use a meat thermometer to check each patty for an internal temperature of at least 165˚F (75˚C) before removing from pan.
• Assemble the burgers as desired with bun, chipotle mayonnaise, lettuce, tomato, avocado, and preferred condiments.
• Enjoy!

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.

SPICY SOUTHERN-FRIED TURKEY WINGS

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.)

PAT'S SPICY FRIED WINGS

Steps:

• Combine ingredients for dipping sauce and chill for 30 minutes or more to incorporate flavors.
• Whisk together the seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper, reserving 2 tablespoons separately.
• Rinse chicken wings in cold water, pat dry, and place in a shallow baking sheet. Sprinkle with the seasoning and let them marinate, refrigerated and covered with plastic wrap, for 1 hour.
• Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a mixing bowl and set aside. Place flour in a shallow plate.
• Heat cooking oil for deep frying to 350°F.
• When the oil is hot, dredge chicken wings first in the egg mixture then the flour. Fry in small batches for 8-10 minutes, being careful not to crowd, turning occasionally, until cooked through and golden. Drain on paper toweling or brown paper bags, sprinkling with reserved spice for added spice level if desired.
• When oil reheats to 350F, add a few more wings to the fryer. Repeat until all wings are cooked.
• Serve with spicy dipping sauce.