If you asked me to pick between cooking a whole turkey and busting out my deep-frying setup, I would definitely pick the latter 100% of the time. Sure, deep-frying can be intimidating with all of that hot oil (and messy if you don’t havethe right tools), but a whole turkey can be expensive to order, and it demands a sizable amount of time tothaw,prep, and roast. And if there is ever a time to deep-fry, it’sThanksgivingbecause it frees up much-coveted oven space—and I don’t have to worry about a roast turkey drying out in the oven.
Especially if I’m cooking for a smaller party—say, two to four people—I want to stick to something that’s manageable but still yields high rewards. So instead of doing away with the turkey entirely, Ideep-fry the flavorful wings, which remain perfectly juicy on the inside and incredibly crispy on the outside, thanks to a few tricks.
A buttermilk brine works wonders to tenderize the tougher turkey wing meat, and it helps to keep the wings plump after frying. I also season the dry flour mixture that coats the wings with salt and pepper for a mild kick. Right before dredging the wings, I sprinkle some of the buttermilk brine into the flour to make small, pea-size lumps, which will stick to the wings and become incredibly crunchy and golden when they’re fried.
While the wings are marinating in the brine, you can make this recipe’s special sauce—a delightful surprise of sweet, tangy, and salty flavors with a deep umami backbone. (The secret ingredient here is soy sauce!) I use jellied cranberry sauce as a base because it adds a glazy texture that grabs onto the outer layers of the crispy turkey wings. It’s absolutely delicious and keeps you wanting more. I'd even suggest making a double batch to use with other fried foods, such as egg rolls and potato wedges.
You don’t need a deep-fryer to make this recipe, just a medium Dutch oven (5½ quartsis great) and a reliable deep-fry thermometer. You’ll heat three inches of oil to 325℉, and then you only need to fry the wings for about 10 to 13 minutes to fully cook them through. If you have both flats and drums, cook them separately so that the frying time remains consistent. The drums might take slightly longer to cook, depending on their size; check their internal temperature with an instant-read thermometer before pulling them from the pot.
Once those crispy turkey wings come out of the pot, carefully dunk them into your luscious glaze and top with parsley for some freshness. These wings are perfectly sticky and crispy, but still moist and tender within. You can serve them as an appetizer or make them the main event this holiday season!
