• Home
• About Us
• Archives
• Glossary
• Visual Recipe Index
• Contact Us
• Request a Recipe

Have an account? Login

Log In

Username

Password

Please leave these two fields as-is:

Protected by Invisible Defender. Showed 403 to 14,152 bad guys.

Login form protected by Login LockDown.

Remember Me

• Register
• Lost Password

Go

Turkey Wings

August 10, 2010 | 12 Comments

Turkey Wings are no different from chicken wings (except in size!) and can be prepared the same way you would chicken wings. For this recipe, I used fresh turkey wings, not the smoked kind. Suffice it to say this was actually my first time cooking turkey wings, I’d always cooked the smoked turkey in the past.

I’ve always said I’m not a huge fan of Turkey (wings or any other body part!), but the wings in this recipe tasted so good, I think I’ve changed my mind (with good reason too!). That said, you can expect to see more fresh Turkey recipes around these parts. These are Deep Fried Turkey Wings and I opted for frying at the very last minute.

To make Turkey Wings, here’s what you’ll need:

Prep Time: 10 Minutes

Cook Time: 20-35 Mins

Difficulty: Easy

Serves: 4

• 2 fresh turkey wings
• 1 Jumbo cube (or 2 maggi OR 1 Knorr)
• 1 tbsp dried thyme
• 1 tbsp curry powder
• 2 small scotch bonnet peppers (or 2 tbsps dried red pepper)
• 1 tsp Adobo all purpose seasoning
• 1/2 tsp dark brown sugar (optional)
• 1/2 tsp Weber Roasted Garlic & Herb seasoning (optional)
• 3-4 fresh garlic cloves
• Ginger (grated: size of garlic cloves)
• Canola oil for frying

1. Rinse turkey wings

2. Cut off wing tips

3. Discard wing tips

4. Cut each wing into halves (giving you four pieces)

5. Transfer pieces to a bowl, add seasonings, chopped garlic & scotch bonnet peppers

6. Rub seasonings into turkey, bake/fry immediately or cover and refrigerate for 1 hour. After an hour, you can also choose to bake or deep fry. If you choose to bake, preheat oven to 350 degrees.

7. Transfer wings to an oiled piece of wax paper over a piece of foil. *Bake for 30-45 mins till golden brown*

(To deep fry, heat oil in a deep fryer. Make slits in each wing for thorough cooking, add to hot oil – avoid overcrowding.)

8. Fry for 7-10 minutes till center is all cooked (outside will be dark, golden brown)

9. Lay paper towel on a plate to drain excess oil, transfer fried wings to plate

10. Transfer to a different plate to serve

And you’re done!

I mean done!! Get to munching!

Notes:

1. The brown sugar I added in the recipe was originally intended to help the Turkey Wings get that rich dark, golden brown color had I baked them (the sugars would have broken down and crystallized).
2. If you opt to bake, you might not get the dark rich color, deep fried turkey wings are known for. If you try adding just a little bit of brown sugar, it should do a world of difference. You could also reduce the oven temperature to about 300 degrees and let bake for a longer period of time, up to an hour.
3. Be sure to make the slits with a sharp knife as turkey skin is a tad tougher than chicken skin and needs something sharp to penetrate its surface. It’s important to make the slits because the turkey might look cooked on the outside, but could very well still be uncooked on the inside.
4. If you’re not sure if the inside is cooked, but the outside looks done, take it out of the fryer, slice the meatiest part closest to the bone and you should be able to tell if its done or not. If it’s not done, make a couple more slits and return to the oil.
5. Baked or fried, you can add the turkey wings to some stew and make Turkey Stew, just like you would Chicken Stew. You could even add it to Efo Riro (vegetable stew) or any other kind of soup/stew for that matter. Substitute for chicken where necessary or use both!
6. You also don’t have to cut the turkey wings into pieces, you could use each piece whole, tips and all. If that’s the case, one entire wing, uncut, is plenty for one person, so keep an eye on them, lol.
7. I used the scotch bonnet pepper because I was out of dried red pepper, if you’re in the same boat, cut the pepper in half and rub over each wing, be sure to thoroughly wash your hands doing so! I discarded before frying, but you could bake or fry it if you cared to…I wouldn’t eat it though, it could just be a garnish of some sort.
8. If you’re in Nigeria and purchase your turkey from the market, I would try boiling first (with seasonings) before frying. This, only because the turkey might be tougher and frying might not be enough to soften it up considerably.

Enjoy…

Turkey Wings, 9.8 out of 10 based on 10 ratings