32 Savory Fried Turkey Wings Delightful Recipes

Buttery, crispy, and packed with flavor—fried turkey wings are the ultimate comfort food that deserve a permanent spot in your dinner rotation. Whether you’re craving something spicy, saucy, or simply satisfying, we’ve gathered 32 irresistible recipes that will have you reaching for your skillet. Get ready to transform this humble cut into a mouthwatering meal your family will request again and again!

Classic Southern Fried Turkey Wings

Every home cook deserves to master this Southern staple—crispy, juicy fried turkey wings that deliver incredible flavor with a satisfying crunch. Embracing this methodical approach ensures perfectly cooked wings every time, even for beginners tackling fried turkey for the first time.

Ingredients

– 2 pounds meaty turkey wings
– 1 cup full-fat buttermilk
– 2 cups all-purpose flour
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 1 teaspoon cayenne pepper
– 1 tablespoon coarse kosher salt
– 1 teaspoon freshly ground black pepper
– 4 cups peanut oil

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure maximum crispiness.
2. Place the wings in a large bowl and pour 1 cup full-fat buttermilk over them, turning to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to tenderize the meat.
4. In a separate large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 1 tablespoon coarse kosher salt, and 1 teaspoon freshly ground black pepper.
5. Remove the wings from the buttermilk, allowing excess to drip off.
6. Dredge each wing thoroughly in the seasoned flour mixture, pressing to adhere the coating.
7. Place the coated wings on a wire rack for 15 minutes to help the coating set properly.
8. Pour 4 cups peanut oil into a heavy Dutch oven, filling no more than halfway.
9. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
10. Carefully lower 2-3 wings into the hot oil using tongs, being mindful of splattering.
11. Fry for 12-14 minutes, maintaining the oil temperature between 325-350°F.
12. Flip the wings halfway through cooking when the coating turns golden brown.
13. Remove the wings when they reach an internal temperature of 165°F and the coating is deeply golden.
14. Drain the wings on a wire rack set over a baking sheet for 5 minutes to keep them crispy.
15. Repeat the frying process with the remaining wings in batches.

Here’s why these wings become an instant favorite: the shatteringly crisp exterior gives way to incredibly moist, flavorful meat that falls cleanly from the bone. Serve them alongside creamy coleslaw and cornbread to balance the heat, or drizzle with hot honey for a sweet-spicy twist that elevates this classic comfort food.

Spicy Cajun Fried Turkey Wings

Haven’t you been searching for that perfect crispy, spicy poultry dish that delivers restaurant-quality results at home? Spicy Cajun fried turkey wings offer that satisfying crunch with a bold flavor kick that will become your new favorite comfort food. Let’s walk through this methodical process together to achieve perfectly fried wings every single time.

Ingredients

– 2 pounds meaty turkey wings, separated at joints
– 1 cup buttermilk, cold and tangy
– 2 cups all-purpose flour, finely sifted
– 2 tablespoons Cajun seasoning, boldly spiced
– 1 tablespoon garlic powder, aromatic and pungent
– 1 teaspoon cayenne pepper, fiery red
– 1 teaspoon smoked paprika, deep and earthy
– 1 teaspoon coarse kosher salt
– 4 cups peanut oil, high-smoke point
– Fresh parsley, chopped for garnish

Instructions

1. Place turkey wings in a large bowl and pour cold buttermilk over them, ensuring all pieces are fully coated.
2. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to tenderize the meat thoroughly.
3. In a separate large bowl, combine sifted flour, boldly spiced Cajun seasoning, aromatic garlic powder, fiery cayenne pepper, earthy smoked paprika, and coarse kosher salt.
4. Remove turkey wings from buttermilk, allowing excess to drip off but keeping a thin coating.
5. Dredge each wing piece through the flour mixture, pressing firmly to create an even, thick coating.
6. Place coated wings on a wire rack and let rest for 15 minutes to help the coating adhere during frying.
7. Pour peanut oil into a heavy-bottomed Dutch oven until it reaches 3 inches deep.
8. Heat oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
9. Carefully lower 3-4 turkey wings into the hot oil using tongs, avoiding overcrowding.
10. Fry wings for 12-14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
11. Remove fried wings using a spider strainer and drain on a wire rack set over a baking sheet.
12. Repeat frying process with remaining wings, allowing oil to return to 350°F between batches.
13. Transfer all fried wings to a serving platter and sprinkle with freshly chopped parsley.

Each bite delivers an audible crunch that gives way to incredibly juicy, perfectly seasoned meat. The cayenne provides a building heat that complements the complex Cajun spice blend beautifully. For an unforgettable meal, serve these wings alongside creamy coleslaw and cornbread to balance the spice and crunch.

Garlic Herb Butter Fried Turkey Wings

Once you discover how to make these garlic herb butter fried turkey wings, you’ll understand why they’re about to become your new favorite comfort food. Perfectly crispy on the outside while remaining incredibly juicy inside, they deliver restaurant-quality flavor with straightforward techniques anyone can master.

Ingredients

• 2 pounds meaty turkey wings
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ cup unsalted butter
• 4 cloves fresh garlic, minced
• 2 tablespoons fresh parsley, chopped
• 4 cups vegetable oil for frying

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure maximum crispiness.
2. In a large bowl, combine the all-purpose flour, garlic powder, smoked paprika, dried thyme, kosher salt, and freshly cracked black pepper.
3. Dredge each turkey wing thoroughly in the seasoned flour mixture, shaking off any excess.
4. Heat the vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
5. Carefully place two turkey wings into the hot oil using tongs, being mindful of splattering.
6. Fry the wings for 12-15 minutes, turning occasionally, until golden brown and reaching an internal temperature of 165°F.
7. Transfer the cooked wings to a wire rack set over a baking sheet to drain excess oil.
8. Repeat the frying process with the remaining turkey wings, maintaining the oil temperature at 350°F.
9. Melt the unsalted butter in a small saucepan over medium heat until bubbling slightly.
10. Add the minced fresh garlic to the melted butter and cook for 1 minute until fragrant but not browned.
11. Stir in the chopped fresh parsley until well combined.
12. Brush the garlic herb butter generously over all surfaces of the hot fried turkey wings.

Perfectly balanced between crispy and tender, these wings feature a golden crust that gives way to incredibly moist meat infused with aromatic garlic and herbs. The rich butter coating creates a glossy finish that locks in moisture while adding depth to every bite. Serve them alongside creamy mashed potatoes to soak up the flavorful drippings or with crisp celery sticks for contrasting texture.

Honey BBQ Glazed Fried Turkey Wings

Excitingly crispy and bursting with sweet-savory flavor, these honey BBQ glazed fried turkey wings transform an often-overlooked cut into a showstopping centerpiece. Every step builds toward that perfect combination of crunchy exterior and tender, juicy meat that pulls cleanly from the bone. Follow these precise instructions for foolproof results that will have everyone asking for your secret.

Ingredients

• 2 pounds meaty turkey wings
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup buttermilk
• 4 cups peanut oil
• 1/2 cup thick honey
• 1/2 cup tangy barbecue sauce
• 2 tablespoons unsalted butter

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure maximum crispiness.
2. Whisk together the all-purpose flour, garlic powder, smoked paprika, coarse kosher salt, and freshly ground black pepper in a large bowl.
3. Pour the buttermilk into a separate shallow dish.
4. Dip each turkey wing in the buttermilk, allowing excess to drip off.
5. Dredge the wet wings in the seasoned flour mixture, pressing firmly to create an even coating.
6. Place the coated wings on a wire rack for 10 minutes to help the breading adhere during frying.
7. Heat the peanut oil in a heavy Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
8. Carefully lower 2-3 wings into the hot oil using tongs, maintaining the oil temperature between 325-350°F.
9. Fry for 12-15 minutes until golden brown and the internal temperature reaches 165°F when tested with an instant-read thermometer.
10. Transfer the cooked wings to a clean wire rack set over a baking sheet.
11. Combine the thick honey, tangy barbecue sauce, and unsalted butter in a small saucepan over medium heat.
12. Simmer the glaze for 3-4 minutes until slightly thickened and bubbling.
13. Brush the warm glaze generously over the freshly fried turkey wings using a pastry brush.

Buttery, sticky, and impossibly crunchy, these wings deliver that satisfying crackle when you bite through the glazed crust. The tender meat falls away effortlessly from the bone, creating the perfect balance between sweet honey notes and smoky barbecue depth. Serve them piled high with crisp coleslaw and cornbread for a Southern-inspired feast, or enjoy them as finger-licking game day appetizers that disappear within minutes.

Crispy Buttermilk Fried Turkey Wings

Many home cooks overlook turkey wings, but when prepared with a crispy buttermilk coating, they transform into the ultimate comfort food with crackling skin and juicy meat. Mastering this technique requires careful preparation and precise frying temperatures to achieve that perfect golden-brown crunch. Follow these steps closely for restaurant-quality results right in your own kitchen.

Ingredients

– 3 pounds fresh turkey wings, patted completely dry
– 2 cups full-fat buttermilk, chilled and tangy
– 2 cups all-purpose flour, finely sifted
– 1 tablespoon smoked paprika, deeply aromatic
– 2 teaspoons garlic powder, finely ground
– 2 teaspoons onion powder, sweet and savory
– 1 teaspoon cayenne pepper, gently spicy
– 2 teaspoons kosher salt, coarse and flaky
– 1 teaspoon freshly ground black pepper, coarsely cracked
– 4 cups peanut oil, neutral and high-heat stable

Instructions

1. Place the dried turkey wings in a large bowl and pour the chilled buttermilk over them, ensuring each wing is fully coated.
2. Cover the bowl with plastic wrap and refrigerate for exactly 8 hours to tenderize the meat thoroughly.
3. In a separate large bowl, whisk together the sifted flour, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until fully combined.
4. Remove one wing from the buttermilk, allowing excess liquid to drip off for about 10 seconds.
5. Dredge the wing in the seasoned flour mixture, pressing firmly to create a thick, even coating on all surfaces.
6. Place the coated wing on a wire rack and repeat with remaining wings, arranging them in a single layer without touching.
7. Let the wings rest at room temperature for 20 minutes to help the coating adhere during frying.
8. Pour peanut oil into a heavy Dutch oven until it reaches 3 inches deep and heat to 350°F on a deep-fry thermometer.
9. Carefully lower 2-3 wings into the hot oil using tongs, maintaining the oil temperature between 345-355°F.
10. Fry for 12-14 minutes, turning every 3 minutes with tongs until the coating turns deep golden brown and crispy.
11. Remove wings using a spider strainer and drain on a fresh wire rack set over a baking sheet for 5 minutes.
12. Check internal temperature with an instant-read thermometer inserted into the thickest part, ensuring it reads 165°F.
Perfectly cooked turkey wings feature shatteringly crisp skin that gives way to incredibly moist, flavorful meat beneath. Pair them with creamy mashed potatoes and tangy coleslaw for contrasting textures, or drizzle with spicy honey for an addictive sweet-heat combination that highlights the savory seasoning.

Asian-Inspired Soy and Ginger Fried Turkey Wings

Keeping weeknight dinners exciting can be challenging, but these Asian-inspired soy and ginger fried turkey wings transform ordinary poultry into a flavorful feast that will have everyone asking for seconds. Kitchen novices will appreciate how methodically we’ll build layers of umami and spice, creating restaurant-quality results with straightforward techniques. Let’s create a dish where crispy skin meets tender, falling-off-the-bone meat infused with aromatic Asian flavors.

Ingredients

– 2 pounds meaty turkey wings
– 1/4 cup rich soy sauce
– 2 tablespoons fragrant sesame oil
– 3 tablespoons freshly grated ginger root
– 4 cloves aromatic garlic, minced
– 1/4 cup sweet honey
– 2 tablespoons tangy rice vinegar
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon freshly ground black pepper
– 4 cups neutral vegetable oil for frying
– 2 thinly sliced green onions
– 1 tablespoon toasted sesame seeds

Instructions

1. Pat 2 pounds of meaty turkey wings completely dry with paper towels to ensure crispy skin during frying.
2. In a medium bowl, whisk together 1/4 cup rich soy sauce, 2 tablespoons fragrant sesame oil, 3 tablespoons freshly grated ginger root, 4 cloves minced aromatic garlic, 1/4 cup sweet honey, and 2 tablespoons tangy rice vinegar to create the marinade.
3. Place turkey wings in a large resealable bag and pour the marinade over them, ensuring each wing is thoroughly coated.
4. Refrigerate the marinating turkey wings for exactly 4 hours to allow the flavors to penetrate deeply into the meat.
5. In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, and 1 teaspoon freshly ground black pepper for the coating mixture.
6. Remove turkey wings from marinade, letting excess liquid drip off, then dredge each wing thoroughly in the flour mixture.
7. Heat 4 cups of neutral vegetable oil in a large Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature accurately.
8. Carefully place 2-3 coated turkey wings into the hot oil using tongs, being cautious not to overcrowd the pot.
9. Fry turkey wings for 12-15 minutes until they reach a deep golden brown color and the internal temperature registers 165°F on an instant-read thermometer.
10. Transfer cooked wings to a wire rack set over a baking sheet to drain excess oil while maintaining crispiness.
11. Repeat the frying process with remaining wings, allowing oil to return to 350°F between batches.
12. Garnish finished turkey wings with 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds.

Layers of crispy, golden-brown skin give way to incredibly tender meat that practically falls off the bone with minimal effort. The savory soy and spicy ginger create a perfect balance against the subtle sweetness of honey, while the sesame garnish adds both visual appeal and nutty complexity. Serve these wings over steamed jasmine rice to soak up every last drop of the flavorful juices, or pair with crisp Asian slaw for contrasting textures that make this dish truly memorable.

Lemon Pepper Fried Turkey Wings

Once you’ve experienced the perfect balance of zesty lemon and bold pepper on crispy fried turkey wings, you’ll understand why this dish deserves a permanent spot in your recipe rotation. Our methodical approach ensures even beginners can achieve restaurant-quality results with confidence, creating wings that are golden-brown outside while remaining incredibly juicy inside. Let’s walk through each step together to master this flavorful technique.

Ingredients

– 2 pounds fresh turkey wings, separated at joints
– 1 cup all-purpose flour
– 2 tablespoons vibrant lemon pepper seasoning
– 1 teaspoon garlic powder with robust flavor
– 1 teaspoon onion powder with sweet notes
– 1/2 teaspoon smoked paprika for depth
– 1 large farm-fresh egg
– 1/4 cup whole milk with rich creaminess
– 4 cups peanut oil with high smoke point
– Fresh lemon wedges for bright acidity

Instructions

1. Pat the fresh turkey wings completely dry using paper towels to ensure maximum crispiness during frying.
2. In a shallow bowl, whisk together the all-purpose flour, vibrant lemon pepper seasoning, robust garlic powder, sweet onion powder, and smoked paprika until thoroughly combined.
3. In a separate bowl, beat the farm-fresh egg with the rich whole milk until the mixture becomes smooth and fully incorporated.
4. Dip each turkey wing piece first into the egg mixture, allowing excess to drip back into the bowl.
5. Immediately transfer the wet wing to the flour mixture, pressing firmly to create an even coating that adheres properly.
6. Place the breaded wings on a wire rack and let them rest for 10 minutes to help the coating set before frying.
7. Pour the peanut oil into a heavy-bottomed Dutch oven, filling it no more than halfway to prevent overflow.
8. Heat the oil over medium-high heat until it reaches precisely 350°F on a deep-fry thermometer.
9. Carefully lower 3-4 turkey wings into the hot oil using tongs, being mindful not to overcrowd the pot.
10. Fry the wings for 12-14 minutes, maintaining the oil temperature between 345-355°F for even cooking.
11. Flip the wings halfway through cooking when they develop a golden-brown color on the bottom side.
12. Remove the wings when they reach an internal temperature of 165°F and display a deep golden-brown crust.
13. Transfer the cooked wings to a clean wire rack set over a baking sheet to drain excess oil properly.
14. Repeat the frying process with remaining wings, allowing the oil to return to 350°F between batches.
15. Squeeze fresh lemon wedges over the hot wings just before serving to enhance the citrus notes.

Nothing compares to the satisfying crunch that gives way to tender, perfectly cooked turkey beneath the zesty lemon pepper crust. The bright acidity from the fresh lemon cuts through the richness beautifully, while the well-seasoned coating provides layers of flavor in every bite. Consider serving these wings alongside creamy coleslaw and cornbread for a complete Southern-inspired meal that highlights their crispy texture and bold seasoning profile.

Buffalo-Style Hot Fried Turkey Wings

Diving into the world of spicy, crispy poultry, these Buffalo-style hot fried turkey wings deliver that perfect game-day crunch with a fiery kick. Following this methodical approach will ensure even beginners achieve restaurant-quality results right in their own kitchen. Let’s walk through each step together to create these perfectly seasoned, golden-brown wings.

Ingredients

– 2 pounds fresh turkey wings, patted completely dry
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons smoked paprika
– 1 teaspoon cayenne pepper
– 1 teaspoon freshly ground black pepper
– 2 teaspoons kosher salt
– 1 cup buttermilk
– 4 cups peanut oil
– 1/2 cup Frank’s RedHot sauce
– 4 tablespoons unsalted butter

Instructions

1. Combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon freshly ground black pepper, and 2 teaspoons kosher salt in a large bowl.
2. Pour 1 cup buttermilk into a separate shallow dish.
3. Dip each 2-pound portion of fresh turkey wings into the buttermilk, ensuring complete coverage.
4. Dredge the buttermilk-coated wings in the flour mixture, pressing gently to adhere the coating.
5. Place the coated wings on a wire rack and let rest for 15 minutes to help the coating set properly.
6. Heat 4 cups peanut oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
7. Carefully lower 3-4 wings into the hot oil using tongs, maintaining the oil temperature between 325-350°F.
8. Fry the wings for 12-14 minutes until golden brown and the internal temperature reaches 165°F when tested with an instant-read thermometer.
9. Remove the fried wings from the oil and drain on a wire rack set over a baking sheet.
10. Melt 4 tablespoons unsalted butter in a small saucepan over medium heat.
11. Whisk 1/2 cup Frank’s RedHot sauce into the melted butter until fully combined and heated through.
12. Toss the hot fried wings in the Buffalo sauce mixture until evenly coated.
Just out of the fryer, these wings boast an incredibly crispy exterior that gives way to tender, juicy turkey meat beneath the surface. The fiery Buffalo sauce clings beautifully to every nook and cranny, creating that classic spicy-tangy flavor profile Buffalo wings are famous for. Serve them alongside crisp celery sticks and cool blue cheese dressing to balance the heat, or pile them high on a platter for your next gathering.

Parmesan Garlic Fried Turkey Wings

Satisfyingly crispy and bursting with savory flavor, Parmesan Garlic Fried Turkey Wings transform humble poultry into an unforgettable meal. These golden-brown wings achieve the perfect balance between tender meat and shatteringly crisp coating, making them ideal for game day gatherings or family dinners. Follow these methodical steps to create restaurant-quality results in your own kitchen.

Ingredients

– 2 pounds fresh turkey wings, patted completely dry
– 1 cup all-purpose flour
– 1/2 cup finely grated Parmesan cheese
– 2 tablespoons garlic powder
– 1 tablespoon smoked paprika
– 2 teaspoons kosher salt
– 1 teaspoon freshly ground black pepper
– 2 large farm-fresh eggs
– 1/4 cup whole milk
– 4 cups neutral vegetable oil for frying
– 2 tablespoons chopped fresh parsley

Instructions

1. Pat 2 pounds of fresh turkey wings completely dry with paper towels to ensure maximum crispiness.
2. In a large mixing bowl, combine 1 cup all-purpose flour, 1/2 cup finely grated Parmesan cheese, 2 tablespoons garlic powder, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.
3. In a separate bowl, whisk together 2 large farm-fresh eggs and 1/4 cup whole milk until fully combined.
4. Dredge each turkey wing first in the flour mixture, coating all surfaces evenly.
5. Dip the floured wing into the egg mixture, allowing excess to drip off.
6. Return the wing to the flour mixture for a second coating, pressing gently to adhere the breading.
7. Place breaded wings on a wire rack and let rest for 15 minutes to help the coating set properly.
8. Meanwhile, heat 4 cups of neutral vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
9. Carefully lower 3-4 wings into the hot oil using tongs, being careful not to overcrowd the pot.
10. Fry for 12-14 minutes, turning occasionally, until the internal temperature reaches 165°F and the coating is deep golden brown.
11. Remove wings from oil and drain on a wire rack set over a baking sheet for optimal air circulation.
12. Repeat the frying process with remaining wings, allowing oil to return to 350°F between batches.
13. Sprinkle finished wings with 2 tablespoons of chopped fresh parsley while still hot.
Zesty and satisfying, these wings deliver an audible crunch that gives way to juicy, perfectly cooked turkey beneath the savory Parmesan-garlic crust. The aromatic garlic powder and nutty Parmesan create layers of flavor that intensify with each bite. Serve them alongside creamy ranch dressing for dipping or pile them high with crisp celery sticks for a complete wing experience that will have everyone reaching for more.

Maple Sriracha Fried Turkey Wings

Haven’t you been searching for that perfect sweet-heat combination that delivers both comfort and excitement? Maple Sriracha Fried Turkey Wings achieve that magical balance with crispy skin, tender meat, and a glaze that’ll have everyone asking for your secret. Here’s how to create this crowd-pleasing dish from start to finish.

Ingredients

– 2 lbs meaty turkey wings
– 1 cup all-purpose flour
– 2 tsp garlic powder
– 2 tsp smoked paprika
– 1 tsp coarse kosher salt
– 1/2 tsp freshly ground black pepper
– 1 cup buttermilk
– 4 cups peanut oil
– 1/2 cup pure maple syrup
– 1/4 cup Sriracha sauce
– 2 tbsp unsalted butter
– 1 tbsp apple cider vinegar

Instructions

1. Pat 2 lbs of meaty turkey wings completely dry with paper towels.
2. Whisk together 1 cup all-purpose flour, 2 tsp garlic powder, 2 tsp smoked paprika, 1 tsp coarse kosher salt, and 1/2 tsp freshly ground black pepper in a large bowl.
3. Pour 1 cup buttermilk into a separate shallow dish.
4. Dip each turkey wing in buttermilk, letting excess drip off.
5. Dredge the wet wings in the flour mixture, pressing to ensure even coating.
6. Place coated wings on a wire rack for 10 minutes to help the coating adhere.
7. Heat 4 cups peanut oil in a heavy Dutch oven to 350°F using a deep-fry thermometer.
8. Carefully lower 2-3 wings into the hot oil using tongs, maintaining 325°F oil temperature.
9. Fry wings for 12-14 minutes until golden brown and internal temperature reaches 165°F.
10. Transfer cooked wings to a clean wire rack set over a baking sheet.
11. Repeat frying process with remaining wings in batches.
12. Combine 1/2 cup pure maple syrup, 1/4 cup Sriracha sauce, 2 tbsp unsalted butter, and 1 tbsp apple cider vinegar in a small saucepan.
13. Simmer the glaze over medium heat for 3-4 minutes until slightly thickened.
14. Brush the warm glaze generously over all surfaces of the fried turkey wings.
15. Return glazed wings to the wire rack for 2 minutes to set the coating.

Keep these wings warm in a 200°F oven if not serving immediately. The double-dredging technique creates an exceptionally crispy crust that stands up to the sticky glaze, while the buttermilk tenderizes the meat beautifully. Serve them piled high with cooling celery sticks and blue cheese dressing to balance the heat, or chop them into smaller pieces for an impressive game-day appetizer that disappears within minutes.

Teriyaki Pineapple Fried Turkey Wings

Forget boring weeknight dinners—this teriyaki pineapple fried turkey wings recipe transforms humble wings into a sweet-savory masterpiece that will have everyone asking for seconds. Following these simple steps will give you perfectly crispy wings glazed in a glossy, tropical-inspired sauce that’s surprisingly easy to master at home.

Ingredients

– 2 pounds fresh turkey wings, patted dry
– 1 cup all-purpose flour, lightly packed
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ cup cornstarch, finely sifted
– 2 large farm-fresh eggs, lightly beaten
– 1 cup vegetable oil, for high-heat frying
– ¾ cup low-sodium soy sauce
– ½ cup pure pineapple juice, not from concentrate
– ¼ cup packed light brown sugar, free of lumps
– 2 tablespoons rich honey
– 1 tablespoon freshly grated ginger
– 2 cloves aromatic garlic, finely minced
– 1 tablespoon toasted sesame oil
– 1 tablespoon cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
– 2 tablespoons thinly sliced green onions, for garnish
– 1 teaspoon toasted sesame seeds, for garnish

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure maximum crispiness when frying.
2. In a large bowl, whisk together the all-purpose flour, coarse kosher salt, freshly cracked black pepper, and finely sifted cornstarch until fully combined.
3. Pour the lightly beaten farm-fresh eggs into a separate shallow dish.
4. Dip each turkey wing first into the egg mixture, allowing excess to drip off, then coat thoroughly in the flour mixture, pressing gently to adhere.
5. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
6. Carefully place 3-4 coated turkey wings into the hot oil, frying for 8-10 minutes until golden brown and crispy, flipping halfway through.
7. Remove the fried wings using tongs and drain on a wire rack set over a baking sheet—this keeps them crispy instead of soggy.
8. In a medium saucepan, combine the low-sodium soy sauce, pure pineapple juice, packed light brown sugar, rich honey, freshly grated ginger, and finely minced aromatic garlic.
9. Bring the sauce mixture to a simmer over medium heat, stirring constantly until the sugar fully dissolves, about 3-4 minutes.
10. Whisk in the cornstarch slurry and continue cooking for 1-2 minutes until the sauce thickens to a glaze consistency that coats the back of a spoon.
11. Remove the saucepan from heat and stir in the toasted sesame oil for depth of flavor.
12. Toss the crispy fried turkey wings in the teriyaki pineapple glaze until evenly coated.
13. Transfer the glazed wings to a serving platter and immediately garnish with thinly sliced green onions and toasted sesame seeds while still warm.
Buttery-crisp skin gives way to tender, juicy turkey beneath that glossy teriyaki-pineapple glaze. The sweet-tangy sauce caramelizes slightly on the hot wings, creating sticky perfection that’s ideal for serving over steamed jasmine rice to soak up every last drop.

Herb-Infused Mediterranean Fried Turkey Wings

Diving into Mediterranean flavors doesn’t require fancy techniques—just these herb-infused fried turkey wings that transform simple ingredients into something extraordinary. Follow these methodical steps to achieve perfectly crispy, aromatic wings every time, even if you’re new to frying.

Ingredients

– 2 pounds fresh turkey wings, patted dry
– 1 cup all-purpose flour
– 2 tablespoons fragrant dried oregano
– 1 tablespoon aromatic garlic powder
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1 cup rich buttermilk
– 4 cups neutral vegetable oil
– 2 tablespoons zesty lemon juice
– 1/4 cup vibrant chopped fresh parsley

Instructions

1. Pat 2 pounds of fresh turkey wings completely dry with paper towels to ensure maximum crispiness.
2. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons fragrant dried oregano, 1 tablespoon aromatic garlic powder, 1 teaspoon coarse sea salt, and 1/2 teaspoon freshly cracked black pepper.
3. Pour 1 cup rich buttermilk into a separate shallow dish.
4. Dip each turkey wing into the buttermilk, coating all surfaces evenly.
5. Dredge the buttermilk-coated wings in the flour mixture, pressing gently to adhere the coating.
6. Place the coated wings on a wire rack for 10 minutes to help the coating set properly.
7. Heat 4 cups neutral vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
8. Carefully lower 3-4 wings into the hot oil using tongs, avoiding overcrowding.
9. Fry for 12-14 minutes, turning occasionally, until the coating is deep golden brown and internal temperature reaches 165°F.
10. Transfer cooked wings to a clean wire rack set over a baking sheet to drain excess oil.
11. Immediately drizzle the hot wings with 2 tablespoons zesty lemon juice.
12. Sprinkle 1/4 cup vibrant chopped fresh parsley over the wings just before serving.
Golden, herb-crusted exteriors give way to incredibly juicy meat that practically falls off the bone. The bright lemon cuts through the richness beautifully, making these wings perfect for pairing with a simple Greek salad or serving over fluffy couscous for a complete Mediterranean meal.

Smoky Paprika Fried Turkey Wings

Just imagine biting into perfectly crispy turkey wings with a deep, smoky flavor that fills your kitchen with the most incredible aroma. Homing in on this classic comfort food, we’ll walk through each step methodically to ensure even beginners achieve restaurant-quality results at home.

Ingredients

– 2 pounds meaty turkey wings
– 1 cup all-purpose flour
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup buttermilk
– 4 cups vegetable oil for frying
– Fresh parsley for garnish

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure maximum crispiness.
2. In a large bowl, whisk together the all-purpose flour, smoked paprika, garlic powder, coarse kosher salt, and freshly ground black pepper until fully combined.
3. Pour the buttermilk into a separate shallow dish.
4. Dip each turkey wing into the buttermilk, coating all surfaces evenly.
5. Dredge the buttermilk-coated wings in the flour mixture, pressing gently to adhere the coating.
6. Place the coated wings on a wire rack and let rest for 10 minutes to help the coating set.
7. Heat the vegetable oil in a large Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature accurately.
8. Carefully lower 2-3 turkey wings into the hot oil using tongs, being cautious not to overcrowd the pot.
9. Fry for 12-15 minutes, turning occasionally with tongs, until the coating is deep golden brown and crispy.
10. Check internal temperature with an instant-read thermometer – it should register 165°F in the thickest part.
11. Transfer the fried wings to a paper towel-lined baking sheet to drain excess oil.
12. Repeat the frying process with remaining wings, allowing the oil to return to 350°F between batches.
13. Garnish with fresh parsley before serving. Heavenly crispy on the outside while remaining incredibly juicy inside, these wings deliver a beautiful balance of smoky paprika warmth and savory turkey richness. Consider serving them alongside creamy coleslaw and cornbread for the ultimate comfort meal, or drizzle with a touch of hot honey for an exciting sweet-heat combination.

Jamaican Jerk Fried Turkey Wings

Wondering how to bring tropical flavors to your weeknight dinner? These Jamaican Jerk Fried Turkey Wings combine crispy, juicy poultry with the bold, aromatic spices of the Caribbean. Follow these methodical steps to create a restaurant-quality dish right in your own kitchen.

Ingredients

– 2 pounds meaty turkey wings, patted completely dry
– 1 cup all-purpose flour, sifted for lightness
– 1/2 cup cornstarch for extra crispiness
– 2 tablespoons Jamaican jerk seasoning, freshly ground
– 1 teaspoon garlic powder, aromatic and finely milled
– 1 teaspoon onion powder, sweet and pungent
– 1/2 teaspoon cayenne pepper for subtle heat
– 1 cup buttermilk, rich and tangy
– 4 cups peanut oil, high-smoke point and neutral
– 1 teaspoon coarse sea salt, for finishing

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, cornstarch, Jamaican jerk seasoning, garlic powder, onion powder, and cayenne pepper until fully combined.
2. Pour the rich, tangy buttermilk into a separate shallow bowl.
3. Take each patted-dry turkey wing and fully submerge it in the buttermilk for 15 seconds.
4. Transfer the buttermilk-coated wing to the flour mixture, pressing firmly to ensure an even, thick coating on all surfaces.
5. Place the breaded wings on a wire rack and let them rest for 10 minutes to help the coating adhere during frying.
6. In a heavy-bottomed Dutch oven, heat the neutral peanut oil to 350°F, using a deep-fry thermometer for accuracy.
7. Carefully lower 2-3 wings into the hot oil using tongs, maintaining the oil temperature between 345-355°F.
8. Fry the wings for 12-14 minutes, turning them every 3 minutes with tongs to ensure even browning.
9. Remove the wings when they reach an internal temperature of 165°F and display a deep golden-brown crust.
10. Transfer the fried wings to a clean wire rack set over a baking sheet to drain excess oil.
11. Immediately sprinkle the hot wings with coarse sea salt while the surface is still oily for optimal adhesion.

Fantastically crispy on the outside while remaining incredibly juicy inside, these wings deliver a perfect balance of heat and aromatic spices. Serve them alongside coconut rice and a cool mango slaw to complement the jerk seasoning’s complexity, or enjoy them as the star of your next game day spread.

Tandoori-Spiced Fried Turkey Wings

Crispy, aromatic, and surprisingly simple to prepare, these Tandoori-spiced fried turkey wings bring the vibrant flavors of Indian cuisine to your American kitchen. Carefully following these steps will reward you with perfectly cooked wings that are golden brown outside and juicy inside. Let’s begin by gathering our ingredients and preparing for a flavorful cooking adventure.

Ingredients

– 2 pounds meaty turkey wings, patted completely dry
– 1 cup full-fat Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons aromatic garam masala
– 1 tablespoon vibrant paprika
– 1 tablespoon earthy ground cumin
– 2 teaspoons fragrant garlic powder
– 2 teaspoons warm ground coriander
– 1 teaspoon fiery cayenne pepper
– 2 teaspoons coarse kosher salt
– 4 cups neutral vegetable oil for frying
– Fresh cilantro leaves for garnish

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure crispy skin.
2. In a large mixing bowl, combine the Greek yogurt, lemon juice, garam masala, paprika, cumin, garlic powder, coriander, cayenne, and salt.
3. Add the dried turkey wings to the marinade and coat each piece thoroughly.
4. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to develop flavors.
5. Remove the marinated wings from the refrigerator and let them sit at room temperature for 30 minutes.
6. Pour vegetable oil into a heavy-bottomed Dutch oven until it reaches 3 inches deep.
7. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
8. Carefully place 3-4 wings into the hot oil using tongs, being careful not to overcrowd.
9. Fry the wings for 12-14 minutes, turning them occasionally with tongs for even browning.
10. Check for doneness by inserting an instant-read thermometer into the thickest part of the wing—it should read 165°F.
11. Remove the cooked wings from the oil and drain on a wire rack set over a baking sheet.
12. Repeat the frying process with the remaining wings, allowing the oil to return to 350°F between batches.
13. Transfer all fried wings to a serving platter and garnish with fresh cilantro leaves.

Fantastic results await with these perfectly fried turkey wings—the crispy, spice-crusted exterior gives way to incredibly tender, juicy meat inside. Serve them alongside cooling cucumber raita and warm naan bread to balance the bold spices, or chop them over a bed of basmati rice for a complete meal that will transport your taste buds straight to an Indian street food market.

Chipotle Lime Fried Turkey Wings

Getting perfectly crispy, flavorful turkey wings requires just the right balance of seasoning and technique. Gather your ingredients and let’s walk through this simple method that transforms humble wings into a zesty, restaurant-worthy dish. Following these steps carefully will ensure juicy meat with a satisfying crunch every time.

Ingredients

– 2 pounds fresh turkey wings
– 1/4 cup vibrant lime juice
– 2 tablespoons smoky chipotle powder
– 1 tablespoon aromatic garlic powder
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1 cup all-purpose flour
– 1/2 cup fine cornmeal
– 2 large farm-fresh eggs
– 1/4 cup rich buttermilk
– 4 cups neutral vegetable oil for frying

Instructions

1. Pat 2 pounds of fresh turkey wings completely dry with paper towels.
2. Whisk together 1/4 cup vibrant lime juice, 2 tablespoons smoky chipotle powder, 1 tablespoon aromatic garlic powder, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly cracked black pepper in a large bowl.
3. Add the dried turkey wings to the marinade bowl, tossing to coat every surface evenly.
4. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow flavors to penetrate.
5. Combine 1 cup all-purpose flour and 1/2 cup fine cornmeal in a shallow dish, whisking to incorporate.
6. Beat 2 large farm-fresh eggs with 1/4 cup rich buttermilk in a separate bowl until smooth.
7. Remove marinated wings from refrigerator and shake off excess marinade.
8. Dip each wing first in the flour-cornmeal mixture, coating thoroughly.
9. Next, dip the coated wing into the egg-buttermilk mixture, allowing excess to drip off.
10. Return the wing to the flour-cornmeal mixture for a second coating, pressing gently to adhere.
11. Place the double-coated wings on a wire rack and let rest for 15 minutes to help coating set.
12. Heat 4 cups neutral vegetable oil in a heavy Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
13. Carefully lower 3-4 wings into the hot oil using tongs, avoiding overcrowding.
14. Fry for 12-14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
15. Remove cooked wings with a slotted spoon and drain on a fresh wire rack over paper towels.
16. Repeat frying process with remaining wings, maintaining oil temperature at 350°F between batches.

Nothing beats the crackling crisp exterior giving way to tender, perfectly seasoned turkey meat beneath. The smoky chipotle heat builds gradually while bright lime cuts through the richness beautifully. For an unforgettable meal, serve these wings alongside cooling cilantro-lime crema and crisp jicama slaw to balance the spicy kick.

Sweet and Spicy Honey Mustard Fried Turkey Wings

Sometimes the best comfort foods come from unexpected places, and these sweet and spicy honey mustard fried turkey wings deliver that perfect balance of crispy, tender, and boldly flavored satisfaction. Starting with quality ingredients and following these steps will ensure restaurant-worthy results right in your own kitchen.

Ingredients

– 2 pounds fresh turkey wings, patted completely dry
– 1 cup all-purpose flour
– 2 teaspoons garlic powder
– 1 teaspoon smoked paprika
– 1 teaspoon cayenne pepper
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup buttermilk
– 1/4 cup raw honey
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 4 cups peanut oil for frying
– 2 tablespoons chopped fresh parsley

Instructions

1. Pat 2 pounds of fresh turkey wings completely dry with paper towels.
2. Whisk together 1 cup all-purpose flour, 2 teaspoons garlic powder, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly ground black pepper in a large bowl.
3. Pour 1 cup buttermilk into a separate shallow bowl.
4. Dip each turkey wing in buttermilk, allowing excess to drip off.
5. Dredge the wet wings in the flour mixture, pressing firmly to ensure even coating.
6. Place coated wings on a wire rack and let rest for 15 minutes to help the coating adhere.
7. Heat 4 cups peanut oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature.
8. Carefully lower 3-4 wings into the hot oil using tongs, being careful not to overcrowd the pot.
9. Fry wings for 12-14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
10. Remove wings from oil and drain on a wire rack set over a baking sheet.
11. Whisk together 1/4 cup raw honey, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar in a small saucepan.
12. Heat the sauce over medium-low heat for 3-4 minutes, stirring constantly until slightly thickened.
13. Brush the warm honey mustard sauce generously over the hot fried turkey wings.
14. Sprinkle with 2 tablespoons chopped fresh parsley for garnish.
Really, the magic happens when that crispy fried coating meets the sweet-spicy glaze, creating an irresistible texture contrast that crackles with each bite. Serve these wings piled high with cooling coleslaw and cornbread to balance the heat, or enjoy them as the star of your next game day spread where their sticky-sweet glaze will have everyone reaching for more.

Conclusion

Gathering these 32 savory fried turkey wing recipes has been a true delight! From classic comfort food to exciting global flavors, there’s something here for every home cook. We hope you’ll try a few, share your favorites in the comments below, and pin this article to your Pinterest boards to save these delicious ideas for your next cooking adventure. Happy frying!