Spicy Southern-Fried Turkey Wings

Total Time:
1 hr 9 min
Prep:
35 min
Inactive:
2 min
Cook:
32 min

Yield:
4 to 8 servings
Level:
Intermediate

Ingredients
  • 8 turkey wings, separated at joints, tips removed, rinsed well and patted dry
  • 5 tablespoons Essence, plus 3 tablespoons, plus more for seasoning, recipe follows
  • 2 1/2 cups buttermilk
  • 3 tablespoons hot sauce
  • Peanut oil, for frying
  • 3 cups all-purpose flour
  • 4 teaspoons salt
  • Emeril's Kicked Up Horseradish Cole Slaw, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Emeril's Kicked Up Horseradish Cole Slaw:
  • 3/4 cup sour cream
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 4 cups shredded green cabbage
  • 4 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup finely grated fresh horseradish
Directions

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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Emeril's Kicked Up Horseradish Cole Slaw:

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.)

Yield: 8 servings


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    6 Reviews
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    Bit of a long process, but worth it. That seasoning was dynamite. May be a bit much fo the kiddies.
    We didn't separate the wings at the joints, turned our deep fryer all the way up (though our deep fryer is a cheap one that usually doesn't heat as hot as it should), we left the wings whole and did them 10 minutes on the larger side and 5 on the second side, the flavoring was awesome though we don't like oregano so we substituted it with basil and left the salt and pepper out my mom doesn't like pepper unfortunately and my husband has high blood pressure though I salted mine heavily afterward they were not too tough and were way more than golden brown but we like them crispy!
    The flavor of the turkey was good I marinated overnight after reading other reviews, I decided to increase my frying time to 20 minutes. I used Cannola oil. I placed in oven for 20 minutes and the meat was still very tough. I wrapped the wings in foil, baked another hour and a half for them to get tender. They weren't real crispy, but had the same texture as oven fried chicken
    Words can not express how good this recipe. Mouth Watering Taste.
     
    KEEP UP THE GOOD WORK
     
    BELEIVE ME I WATCH YOU EVERY NIGHT THANK YOU
    The turkey wings very tasty. I fried them for about 10 mins. on each side instead of 5 or 6 mins. after seeing the comment that they were still tough. They were not as spicy as I would have liked them to be. But, I would definitely make this again. The buttermilk also give it a different taste.
    The turkey seemed to be a little tough, even after I put it into the oven to continue cooking.
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