Friday, January 01, 2010
Fried Turkey Wings
Happy 2010 everyone! Here's a recipe for those of you who still haven't overdosed on turkey.
I love the idea of a fried turkey, but have never been able to bring myself to actually deep fry a whole turkey (especially since I don't really have an outdoor area where I could do this safely.) So, instead, I've played around with deep frying pieces of turkey. The problem is that turkey breasts and thighs are so big that they take FOREVER to deep fry.
So when I saw turkey wings on sale at my local market, I thought I would give them a try. I separated the wing into the drummette and the wing sections. Voila! Turns out that a turkey drummette is just about the same size as a chicken drumstick. I used the same batter recipe that I usually use for my crispy fried chicken which gives it an extra crunch over most fried turkey recipes. Enjoy!
FRIED TURKEY WINGS
4 Turkey Wings
canola oil for frying
For the batter:
1 1/2 cups room temperature water
1 tablespoon salt
1 teaspoon white pepper
1 1/2 cups all-purpose flour
For the coating:
1 tablespoon salt
1 teaspoon black pepper
2 cups all-purpose flour
1) Divide the turkey wings into drummette and wing sections.
2) Place enough oil to fill your deep fryer (or cast iron pan) halfway. Heat oil on medium to 325 degrees.
3) In a bowl, mix all the ingredients for the batter.
4) In a shallow rimmed dish, mix all the ingredients for the coating.
5) Dip the wing sections in the batter. Lift out and dredge in the flour until well-coated. Shake off excess flour and carefully place a few pieces in the hot oil. Do not overcrowd.
6) Fry for 8 minutes. Flip over and fry for an additional 8 minutes.
7) Remove to a wire rack. Repeat with remaining pieces as necessary.
Ed's 1st Note: I discarded the wing tips. But I guess you could fry these up as well.
Ed's 2nd Note: For a variation, try this with a 1/2 teaspoon of ground sage powder mixed into the batter.