Fried Turkey Wings
A favorite meal at our farm - crispy skin and tender white meat.
Servings: 4 people
Ingredients
- 8 turkey wings
- 1 quart lard or tallow for frying
Marinade Ingredients
- 1 quart chicken stock, no salt
- 1½ quarts dill pickle brine (use real fermented pickle brine if you have it)
- ¼ cup white vinegar
Instructions
- Place wings in a container with the marinade ingredients (chicken stock, dill pickle brine, and vinegar). Refrigerate and keep overnight.
- Transfer wings and the marinade into a large stock pot. If the marinade doesn't cover the wings, add water until the wings are slightly submerged.
- Bring wings to a boil and allow to boil for 3 minutes. Pour out liquid contents and set wings aside.
- Fill your deep fryer with lard or tallow and heat to 300 to 350 degrees.
- Fry wings in batches until the skin reaches a deep brown color. Remove from fryer and set wings on a rack allow any residual oil to drain off. After sitting for a few minutes, the skin should have a dry crust. If the wings haven't reached the right level of crunchiness, place them back in the hot oil for an extra minute or two.
- Serve wings with your favorite hot sauce and a creamy dressing like blue cheese or ranch.