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.)
CAJUN FRIED WINGS
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse the wings thoroughly under cold running water and pat dry with paper towels.
- In a 9-inch pie plate, stir together the salt, chili powder, cracked pepper, garlic powder and flour. Pour milk in medium bowl.
- Dip each of the chicken pieces in the milk then dredge in the flour mixture turning to coat thickly. Tap off the excess flour and set aside on a plate.
- Heat the oven to 325°F.
- In a deep heavy pot or high-sided skillet, heat the oil over medium-high until it begins to shimmer and reaches 375-degrees. Working in batches, fry the chicken wings, turning once when the coating is sealed and begins to brown, about 3 to 5 minutes. Then turn again to cook the pieces through, another 7 to 9 minutes. Place the cooked pieces on a baking sheet and put in the oven while you cook the remaining pieces. Check the chicken for doneness, the juices should run clear.
Nutrition Facts : ServingSize 1 Serving
CAJUN DEEP-FRIED TURKEY
Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.
Provided by Peg in East Tennessee
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
- Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
- When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
- Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.
Nutrition Facts : Calories 1035.9 calories, Carbohydrate 2.8 g, Cholesterol 345.8 mg, Fat 70.9 g, Fiber 0.4 g, Protein 91.2 g, SaturatedFat 30.1 g, Sodium 682.2 mg, Sugar 0.7 g
CAJUN FRIED TURKEY WINGS
NEW RECIPE I FOUND, HAVING IT FOR THE HOLIDAYS
Provided by leslie bryant
Categories Turkey
Time 2h
Number Of Ingredients 15
Steps:
- 1. IN A LARGE BOW TOSS THE WINGS W/5 TBSP ESSENCE SEASONING. PLACE IN A LG PLASTIC FREEZER BAG
- 2. ADD THE BUTTERMILK AND HOT SAUCE AND SEAL, FORCING OUT AS MUCH AIR AS POSSIBLE AND TURNING TO COAT EVENLY. REFRIGERATE FOR AT LEAST 2 HRS OR OVERNIGHT.
- 3. FILL LARGE POT HALFWAY WITH PEANUT OIL, AND HEAT TO 360 DEGREES. IN A CLEAN LARGE FREEZER BAC, COMBINE THE FLOUR, REMAINING 3 TBSP OF ESSENCE SEASONING AND SALT. REMOVE TEH TURKEY WINGS FROM THE BUTTERMILK, AND TRANSFER 2 AT A TIME TO THE BAG WITH THE SEASONED FLOUR. SHAKE TO COAT AND REMOVE EXCESS FLOUR BY SHAKING.
- 4. PREHEAT 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 HOIL AND FRY UNTIL GOLDEN BROWN, 5-6 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 TEMP.
- 5. ESSENCE SEASONING COMBINE ALL INGREDIENTS THOROUGHLY AND STORE IN AN AIRTIGHT JAR OR CONTAINER.
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