FRIED TURKEY WINGS WITH CRANBERRY GLAZE

Fried Turkey Wings With Cranberry Glaze image

These crispy fried turkey wings don't require a turkey fryer; they're ideal for a small Thanksgiving. The buttermilk brine makes them extra juicy.

Provided by Rachel Gurjar

Time 5h

Yield 4 Servings

Number Of Ingredients 13

Previous Next

Ingredients

1 quart buttermilk
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
2 tsp. freshly ground black pepper
4 turkey wings (about 3 lb.), flats and drumettes separated
1 14-oz. can jellied cranberry sauce
⅔ cup fresh orange juice
3 Tbsp. soy sauce
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more
Vegetable oil (for frying; about 12 cups)
1½ cups all-purpose flour
2 tsp. freshly ground black pepper
Coarsely chopped parsley (for serving)
A deep-fry thermometer

Steps:

Stir buttermilk, salt, and pepper in a large bowl to combine. Add turkey wings to buttermilk brine (make sure they are submerged). Cover and chill at least 4 hours and up to 12 hours.
Cook cranberry sauce, orange juice, and soy sauce in a small saucepan over medium heat, breaking up cranberry sauce with a whisk, until cranberry sauce is melted and mixture is reduced slightly, 8-10 minutes. Season cranberry glaze with salt and let cool.
Fit a medium Dutch oven or other heavy pot with thermometer. Pour in oil to come 3" up sides. Heat over medium-high until thermometer registers 325°. Line a rimmed baking sheet with paper towels; set a wire rack inside baking sheet.
Whisk flour, pepper, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a large shallow bowl.
Using tongs, remove wings from brine, letting excess drip back into bowl, and place on a large plate. Spoon 3 Tbsp. brine into flour mixture and rub in with your fingers until mixture is the texture of coarse meal with some larger pieces; discard remaining brine.
Working one at a time, dredge wings in flour mixture, turning to coat completely and pressing to adhere. Shake off excess and transfer wings to another large plate or baking sheet.
Carefully slide wings into pot and fry, undisturbed, adjusting heat as needed to maintain temperature, until deep golden brown and crisp underneath, 6-8 minutes. Turn over and fry until deep golden brown on the other side and cooked through (an instant-read thermometer inserted into each piece should register 165°), about 4 minutes. Using a slotted spoon, transfer to prepared rack and let cool slightly.
Using tongs, dip wings in cranberry glaze, turning to coat, then arrange on a platter. Sprinkle parsley over.