Deep fried turkey wings

[past51511]

After much delay, I'm embarking on my first attempt at deep frying turkey wings. I could use the help on techniques, seasonings, length of time in the hot oil. Please.

[MarkinHouston]

I've never deep-fried turkey wings but a whole turkey goes into the oil for about 3 minutes per pound. I wouldn't walk away from the fryer for another beer if I were you! I would think you would want to use an injector for getting the seasonings into the wings. Use a basket (like for boiled shrimp) rather than fishing them out with tongs. There are probably threads discussing fried turkey, but I don't know if the wings were part of a topic. Good luck, and report back!

[Susan in FL]

I think I've been at festivals and fairs and the like where people walk around eating deep fried turkey legs. I've never done it, but will be watching for your replies, as well.

[past51511]

Having read a lot about frying the entire turkey, this seems like a no-brainer of sorts. I guess I'm looking for an answer to two things -- what seasoning to use and frying time. If the only seasoning available is Cajun, I'll stay away from that. My alternative is a rub of my own choosing and hope for the best. Any thoughts?

[past51511]

forget it! it's not worth the effort. I did everything by the book and they came out greasy, tough and barely edible. This will end my career as a deep-fried turkey person.

[Susan in FL]

A for effort, but a no-go huh... I guess you won't be adding turkey wings to your repertoire as an expert wing man. Thanks for reporting back.

[fifi]

Ah, dear past... The fault lies not with you but with the fowl. I don't consider turkey wings edible. The meat to gunk ratio is just too low. The only reason for the existence of the turkey wing is to make stock. The typical domestic turkey doesn't even use them.