These flavorful deep fried turkey wings are soaked in a flavorful brine and fried until crisp and golden brown. Best of all, this recipe works with drumsticks as well! So grab your favorite turkey cut and lets get frying!
Important: You may find your grocery store only sell turkey wings that are already sealed in a salty solution. Do not brine your wings if you purchase these or they will be incredibly salty! However, they will still be perfect for deep frying.
The salty brine saturates the wings with flavor by denaturing the protein in the meat. This is a fancy way of saying it allows the meat to hold more moisture, bringing the flavors of the brine in along with it.
Since the wings arent thick and meaty a four hour brine will work just fine. Thicker cuts of meat often require a longer soak. I typically brine in a sealable plastic bag because it allows the liquid to cover the meat easier, and with less.
Deep fried turkey wings are a delicious juicy and crispy appetizer or snack that are loved by many. But knowing exactly how long to fry the wings is key to achieving the perfect texture. Under-fried wings will be soggy and mushy, while overcooked wings can end up dry and tough. So finding that sweet spot for frying time is important.
In this article, we’ll break down everything you need to know about how long you should deep fry turkey wings to get them cooked through while maintaining juiciness and achieving the ideal crispy exterior
Factors That Affect Frying Time
There are a few key factors that impact how long it takes to fry turkey wings
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Size of the wings – Turkey wings can range quite a bit in size. Smaller wings will cook faster than jumbo wings. The thicker the meat, the longer the cook time.
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Oil temperature – The hotter the oil, the faster the wings will cook. Frying at 350-375°F will cook wings faster than a lower temp of 325°F.
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Amount of wings – Frying a few wings will cook faster than a big batch. The more wings in the oil, the longer it takes for the temp to recover.
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Preparation method – Raw naked wings will take longer than wings that were brined or marinated. The salt and acidic ingredients help tenderize and penetrate the meat.
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Doneness preference – Some people prefer wings cooked to 165°F for shatteringly crisp skin, while others like them around 155°F for juicier meat.
Sowing to these factors, there is some range in ideal frying times rather than one perfect number. But we can drill down on some general guidelines.
Recommended Fry Times for Turkey Wings
For small to medium naked raw wings, fry for around 12-14 minutes per side at 350-375°F oil temp. Check wings at 12 minutes and continue cooking if needed until done.
For jumbo raw wings, increase cook time to 14-16 minutes per side to ensure insides get to safe temp.
If wings were brined or marinated, subtract 1-2 minutes from the times above.
To cook from frozen, add 3-4 minutes to the cook times. Frozen wings often release more moisture prolonging the fry.
For the crispiest skin possible, fry wings up to 18 minutes per side until wings hit an internal temp of 165-170°F. The slightly higher temp makes the skin shatteringly crisp.
For juicier meat, fry wings around 12-14 minutes per side until they reach 155°F internally. The lower temp means they won’t dry out.
If using a convection air fryer, cook wings around 20-25 minutes at 400°F, flipping halfway through. Convection fryers can’t fit as many wings so cook time is a bit less.
Tips for Maximizing Crispness
Beyond frying for the right amount of time, there are some other tips that can help your fried turkey wings achieve prime crispiness:
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Use peanut, vegetable or canola oil – They have high smoke points and less flavor which is ideal for deep frying.
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Allow oil to fully preheat to desired temp before adding wings. This prevents temp drop.
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Don’t overcrowd the pot – Fry wings in batches with space around each. Crowding drops the temp.
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Let wings drain on a cooling rack or paper towels. Draining excess oil helps them stay crispy.
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Double fry the wings. Fry once at 325°F then again at 375°F for extra crispy skin.
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Pat wings dry before frying to further dry out the skin.
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Brush with baking powder – The alkalinity helps wings get extra crispy.
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Fry using a thermometer and adjust time based on internal temp for your preference.
Following these tips in addition to frying for the ideal amount of time can yield the crispiest, crunchier turkey wings possible to satisfy any craving. Now that you know precisely how long you need to deep fry those wings, it’s time to fire up the oil and start cooking! Adjust the times as needed based on the size of your wings and your personal texture preferences.
How to fry turkey wings
Turkey wings are considerably larger than chicken wings, so it is important you have an appropriately sized skillet for frying. I use my largest cast iron skillet for this recipe. It is not only large enough to accommodate multiple wings, but it also has tall sides to contain the oil. Alternatively, you could use a traditional deep fryer instead if you have one.
The wings dont need to be completely submerged in the frying oil, just add enough to cover at least half of the wing. The wings will be flipped while frying to ensure they cook evenly. Heat oil to 350 degrees and gently add the turkey wings into the hot oil. Deep fry turkey wings for 14 minutes per side until the meat is 165 degrees.
After frying, drain your crispy wings on a paper towel, or a cooling rack, to remove the excess oil prior to serving. For even more flavor, you can dust the fried wings with your favorite seasoning, like my Creole seasoning, or an all-purpose poultry seasoning.
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FAQ
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