Active Time

　　55–60 minutes

　　Total Time

　　5 hours

　　Love turkey but don’t want to cook a whole bird this Thanksgiving? Have you always been curious about deep-fried turkey but intimidated by the equipment required? These crispy fried turkey wings don’t require a turkey fryer and are ideal for a smaller gathering. The buttermilk brine makes them extra juicy while the flour dredge creates the crunchiest possible exterior. The tangy and flavorful cranberry glaze adds tons of umami thanks to a secret ingredient: soy sauce.

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What you’ll need

　　Chevron

　　Chevron

　　Small Saucepan

　　$235 $120 At Amazon

　　Dutch Oven, 5.5 Quarts

　　$400 At Amazon

　　Instant-Read Thermometer

　　$69 At Thermapen

　　12-Inch Stainless-Steel Locking Tongs

　　$15 At Amazon

　　

Ingredients

4 Servings

　　

Wings

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

　　

Sauce and assembly

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)

　　

Special equipment

A deep-fry thermometer

　　

Wings

Step 1

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.

　　

Sauce and assembly

Step 2

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.

　　

Step 3

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.

　　

Step 4

Whisk flour, pepper, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a large shallow bowl.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　

Step 8

Using tongs, dip wings in cranberry glaze, turning to coat, then arrange on a platter. Sprinkle parsley over.