Cajun Fried Turkey Wings Recipes

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.

CAJUN FRIED WINGS

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.

CAJUN FRIED TURKEY WINGS

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.