One Thanksgiving many moons ago while thinking of all of the possibilities for left over turkey in a Bubba Gump kinda way….
turkey ala king…..
Fried turkey wings poped up on the list, and I found this recipe and they where delish. It made sense, turkey is such a naturally juicy meat, that battering it up and frying it in some peanut oil just seemed right.
So for day 2 of Wing Week, here is today’s recipe for Spicy Southern Fried Turkey Wings.
Note: You can take turkey chunks from a pre-cooked turkey and dip them in the buttermilk batter, and fry for about 3 minutes for some yummy turkey fingers.
- 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
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.
Essence (Emeril’s Creole Seasoning):
- (Emeril’s Essensce Seasoning is available in the grocery store, but if it isn’t here is the recipe for that spice mix)
- 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
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.
Yield: 8 servings