>Deep Fried Turkey:
First you will want to Marinade or Brine your Turkey
Season the turkey wing pieces on all sides with seasoned salt, seafood seasoning, cayenne pepper, and garlic powder. Place into a plastic bag, and refrigerate 4 hours to overnight.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Cook the turkey wings in the hot oil for 15 minutes, then turn the wings over, and continue cooking until the meat is no longer pink at the bone, 10 to 15 minutes.
Season and boil turkey wings until well done; let cool.
Heat shortening while battering turkey wings in flour.
When the shortening is hot, place turkey wings in the hot pan of shortening and fry each turkey wing for about 2 minutes.
Combine flour, salt and pepper.
Wash turkey wings; cut in half and cut tip off.
Coat turkey with egg, then with flour mixture. Fry in hot oil in skillet on medium-high heat about 15 minutes, turning to brown evenly.
Reduce heat to low; cover and simmer 1 hour.
Remove cover.
Turn to medium-high and cook 10 minutes more, turning occasionally to crisp.
Wash and dry turkey wings, separating them at the joints;
turkey deep-fryer consisting
Wash chicken wings.
In bowl or doubled lunch bags, put flour, salt and paprika.
Add chicken wings and shake well.
Fry in skillet with depth so the chicken can be deep fried.
Wings will float when done.
Season wings, refrigerate overnight.
Heat oil to 350 degrees F. Fry wings until golden brown. Drain on paper towels.
Season turkey wings the night before with the
To Prepare:
Wash turkey wings thoroughly.
Place wings in casserole dish (preferably
o 375\u00b0.
Wash turkey wings.
Pour 1 cup water
Add everything but turkey to water and bring to
ven to 350\u00b0; brush wings with vegetable oil and place
Put cleaned turkey wings in crock-pot.
Pour soup and/or gravy over top of turkey wings.
Add water.
Cover crock-pot and cook on low or automatic setting until tender, about 7 hours.
Remove skin from turkey wings.
They usually fall apart because they're very tender.
Pick meat off bones and set aside.
Spoon fat off broth. Pour broth in small pan.
Mix cornstarch and water in a glass. Pour into broth and heat until thickened to desired consistency. Put meat in gravy.
Serve over rice.
ash and dry the turkey wings. Fry the wings in the oil, over
Wash wings in saltwater. Season to taste. Cook until done. Remove wings from broth. Add rice and cream of chicken soup. When rice is fluffy, remove from oven. Add turkey wings. Serve with green vegetables. You can also use oxtails instead of turkey wings.
Cut each wing into 2 pieces at joints, leaving tip with blade. Heat oil in large wok.
Brown wings slowly on all sides.
Drain excess fat.
Combine 1/3 cup syrup, garlic, red pepper flakes and ginger.
Pour over turkey wings.
Cover and simmer 20 minutes.
Add pineapple chunks, green onion fans and pepper strips.
Simmer 10 minutes.
Serve hot sprinkled with toasted sesame seed.
Makes 4 to 6 servings.
120 degrees C).
Pat turkey wings dry with paper towels; cut
Boil turkey wings with seasonings for 45 minutes.
Place turkey wings in a pan.
Add Maurice's Meat Sauce.
Preheat oven to 350 degrees F (175 degrees C).
Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
Bake in the preheated oven until browned, 1 hour.
Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered.
Continue baking until brown and tender, 1 hour.