FRIED TURKEY WINGS

I don't do a whole turkey for Thanksgiving. But baby, these fried turkey wings. Well, absolutely be on the table right next to my smothered ones. Crispy on the outside, juicy on the inside. Let me show you how I made them. Start with your clean turkey wings and make sure you pat them really dry. Now, we're injecting these with the Tony Chachere's Injectables Creole Style Butter. And no, I did not measure this. I just inject them until they plump up. Then let those marinate for at least an hour. Once they come out, y'all already know my binders, mustard and hot sauce. Then season with garlic powder, onion powder, paprika, and Fire & Smoke Society Seasoned Salt. And listen, season that turkey like you season chicken, but more. If you can't get that seasoning to stick, put some more on there. Don't play. Coating: 2 cups AP flour, 1 cup corn starch, garlic powder, onion powder, paprika, seasoned salt. Mix together 2 cups of flour and 1 cup of corn starch and season it too. Coat every inch of these wings, then let them rest for about 5 to 10 minutes. Allow to rest before frying. Get your oil to 325 and fry until they're golden and crispy and cooked through. Mine took about 15 minutes, flipping every couple minutes, but go by temperature, not just time. You want your turkey wings at least 165 internal. And y'all, I wasn't about to fry these and not taste one. Fried turkey or roasted? Now tell me, Thanksgiving turkey. Are you frying or roasting it? Save this recipe for the holidays!