Cajun Fried Turkey Wings

by

Cajun Fried Turkey Wings

Flavorful and crispy, Cajun Fried Turkey Wings are renowned for their crunchy outside and strong, spicy taste. These turkey wings are deep-fried to perfection after being marinated in a zesty buttermilk concoction and coated with a seasoned flour mixture. The ideal ratio of spices and a flawlessly crispy coating are essential components of delicious Cajun Fried Turkey Wings.

Ingredients: The following items are needed for this recipe:

Regarding the Turkey Wings:

  1. Turkey wings: The primary source of protein (four to six large wings).
  2. Two cups (480ml) of buttermilk: Adds flavor and tenderizes the turkey.
  3. Two teaspoons of hot sauce give the buttermilk marinade a fiery bite.

Regarding the Coating:

  • Two cups (250g) of all-purpose flour: this serves as the coating’s foundation.
  • Cornstarch (1/2 cup / 60g): Gives food a crispier texture.

the layer.

  1. Two tablespoons of cajun seasoning add a flavorful, spicy taste.
  2. One tablespoon of paprika adds color and a little smokey taste.
  3. One tablespoon of garlic powder adds a strong garlic taste.
  4. One tablespoon of onion powder adds a subtle onion taste.
  5. Two teaspoons of salt: Brings out the flavors.
  6. One teaspoon of black pepper adds a little spiciness.
  7. One teaspoon of optional cayenne pepper adds more spice.
    For frying:
    For frying, vegetable oil guarantees uniform frying and crispiness.
    Turkey Wings marinated

Get the buttermilk marinade ready.

  • Combine the spicy sauce and buttermilk in a mixing basin. Blend thoroughly.
  • To marinate the turkey wings, put them in a big basin or a plastic bag that can be sealed. Make sure the wings are completely immersed by pouring the buttermilk mixture over them.
  • Put a lid on and chill Let the flavors seep into the turkey by leaving it for at least two hours, or better yet, overnight.

Getting the Coating Ready

Combine the dry ingredients:

  • All-purpose flour, cornstarch, Cajun spice, paprika, onion and garlic powders, salt, black pepper, and cayenne (if needed) should all be combined in a big mixing basin. Mix thoroughly with a whisk.
    Applying the Turkey Wing Coating
  • Apply a coat on the wings: Turkey wings should be taken out of the buttermilk marinade, letting any leftover marinade drop off. To provide an equal coating, lightly press each wing once it has been thoroughly coated with flour. Repeat putting the wings into the flour mixture and then back into the buttermilk for an extra crispy coating.
    The turkey wings are fried.
  • Warm the Oil: Using a deep fryer or large pot, Warm up the vegetable oil to 175°C/350°F. Make sure the wings are completely submerged in the oil.
  • Fry the Wings: Gently drop the coated turkey wings into the heated oil while working in batches. Fry the wings for ten to twelve minutes, or until they are cooked through and have a golden brown color. A temperature of 165°F (74°C) should be reached internally.
  • Drain the Wings: To remove any extra oil, take the wings out of the oil using tongs and set them on a wire rack. This keeps them crispy longer.
    Serving the Turkey Wings with Cajun Fried Sauce: Place the crunchy Cajun-Fried Turkey Wings onto a plate for serving. Serve right away with your preferred sides and dipping sauces. Have fun!
    How to Make the Best Cajun Fried Turkey Wings and Marinate Them Overnight For the benefit of Give the turkey wings a night to marinade in flavor and softness.
    Double Coating: Dip the wings again in the buttermilk and flour mixture to coat them twice for an extra crispy finish.
    Oil Temperature: To ensure uniform cooking and crispiness, keep the oil temperature around 350°F (175°C).
    Drain Well: To keep the fried wings crispy and to drain extra oil, place them on a wire rack.

Changes and Extensions

Turkey wings cooked in a cajun fry are adaptable and can be made to your preferences. To get you motivated, consider these ideas:

Addition: Toss the wings in a mixture of melted butter, black pepper, and lemon zest once they have finished frying.
Garlic Turkey Wings with Parmesan Cheese: Extra: After frying, coat the wings with a blend of melted butter, minced garlic, and grated cheese from Parmesan.
Honey Mustard Turkey Wings: Adding a sweet and tangy taste, drizzle the fried wings with a mixture of honey and Dijon mustard.
Addition: For a tangy and smoky taste, toss the fried wings in your preferred barbecue sauce.

Leave a Comment