Crispy, golden fried turkey wings finished with a bright cranberry glaze balance comfort and celebration in every bite. I’ve made this dish several times for weekend dinners and holiday extras, and it always disappears fast. If you like bold glaze flavors and crunchy skin, this is a keeper — similar appeal to my favorite bison meatloaf but silkier and more finger-friendly.
Why Make This Recipe
- Incredible contrast: crisp fried skin and tender, juicy dark meat with a tart-sweet cranberry glaze.
- Crowd-pleaser: wings are easy to serve family-style at parties, game days, or holiday appetizers.
- Fast-ish: active prep is about 20 minutes and the glaze cooks quickly, so you get big flavor without all-day effort.
- Flexible: works with a deep fryer, Dutch oven, or air fryer finish for busy cooks.
- Personal note: I love this recipe because the glaze brightens the richness of the wings and makes leftovers sing — a handy weekday shortcut I often pair with simple sides and my favorite cranberry meatballs.
Recipe Overview
- Prep time: 20 minutes (plus optional 2–4 hour brine)
- Cook time: 25–35 minutes (frying + glazing)
- Total time: 45 minutes (or 2.5–4.5 hours with brine)
- Servings: 4 (about 3 lbs turkey wings)
- Difficulty: Easy–Medium
- Method: Light brine (optional), seasoned flour dredge, deep-fry at controlled temperatures, finish with a cooked cranberry-orange glaze.
My Experience Making This Recipe
I tested this recipe several times, once doubling the batch for a party and once making individual pieces for the oven. I learned that a short brine and a two-temperature fry make the biggest difference in tenderness and crispness. I also found glazing off the heat prevents the sugar from burning and keeps the shine glossy — a tip I borrowed after making orange-glazed breadsticks.
How to Make Delicious Fried Turkey Wings With Cranberry Glaze You’ll Love
Briefly brine (optional), pat the wings dry, and toss them in a seasoned flour mix that includes salt, pepper, paprika, and a little cornstarch for extra crunch. Heat 3–4 inches of neutral oil (canola or vegetable) in a heavy Dutch oven or deep fryer to 325°F, fry wings in batches until the internal temperature reaches 165–175°F (about 10–12 minutes per batch for wings), then raise the oil to 375°F and quickly re-fry each batch 2–3 minutes to crisp. Meanwhile, simmer 1 cup fresh or frozen cranberries with 1/2 cup sugar, 1/4 cup orange juice, 1 tablespoon balsamic or red wine vinegar, and a pinch of salt until thick; finish with 1 tablespoon butter (or olive oil for dairy-free) and a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if needed to thicken. Brush the warm glaze onto hot wings and rest on a wire rack for a glossy finish. For a tested alternative method, you can finish in a 400°F oven for 5–7 minutes if you prefer less oil exposure.
Equipment notes: use a deep-fry thermometer, heavy-bottomed pot or electric fryer, wire rack on a baking sheet, and an instant-read digital thermometer to check meat temps precisely.
Expert Tips for Success
- Brine for tenderness: a 2% salt brine (about 2 tablespoons kosher salt per quart water) for 2–4 hours yields juicier wings. Rinse and thoroughly pat dry before dredging.
- Use cornstarch in the dredge: mix 3/4 cup all-purpose flour with 1/4 cup cornstarch plus seasonings to get a restaurant-style crunch.
- Two-stage frying: cook at 325°F to render fat and cook through, then 375°F to crisp. This prevents burning while maximizing crisp.
- Thermometer is essential: target 165°F for safety, but many cooks prefer 175°F for dark meat tenderness — remove wings at temp and rest 5 minutes.
- Oil choices and safety: use high-smoke-point oils like canola, peanut (if no allergies), or refined avocado, and never fill the pot more than half full. For a lower-oil option, try finishing in a hot 425°F oven for 8–10 minutes instead of the second fry, or check my air-fryer tips inspired by this stir-fry guide for timing ideas.
How to Serve Delicious Fried Turkey Wings With Cranberry Glaze You’ll Love
- Serve family-style on a platter lined with fresh herbs (thyme or parsley) and lemon wedges for brightness.
- Pair with creamy mashed sweet potatoes, roasted Brussels sprouts, or a tangy slaw to cut the richness.
- Offer extra cranberry glaze and hot sauce on the side so guests can customize heat and sweetness.
- For parties, put wings on skewers for easy grab-and-go appetizers and garnish with finely chopped scallions.
Storage and Reheating Guide
Refrigerate: cool to room temperature, then store in an airtight container or wrapped tightly in foil for up to 3–4 days.
Freeze: place wings in a single layer on a baking sheet to freeze quickly, then transfer to a freezer bag for up to 3 months; label with date.
Reheat from fridge: preheat oven to 350°F, place wings on a wire rack over a baking sheet, cover loosely with foil and heat 12–15 minutes until 140–150°F, then remove foil and cook 5–7 minutes at 400°F to re-crisp.
Reheat from frozen: thaw overnight in the fridge and reheat as above. For quick reheating, air-fry at 350°F for 8–10 minutes, turning once, to preserve crispness.
Recipe Variations
- Gluten-free: substitute 3/4 cup gluten-free flour blend + 1/4 cup cornstarch in the dredge and ensure your cornstarch slurry uses certified GF ingredients.
- Dairy-free/Vegan glaze tweak: swap butter for 1 tablespoon olive oil or coconut oil in the glaze; wings are not vegan, but the glaze works on roasted cauliflower or tofu for a plant-based option.
- Smoky-maple glaze: add 2 tablespoons maple syrup and 1 teaspoon smoked paprika to the cranberry glaze for a sweet-smoky profile.
- Oven-baked wings: toss wings with 1 tablespoon oil, bake at 425°F on a wire rack for 35–45 minutes, flipping once, then brush with cranberry glaze and broil 1–2 minutes to caramelize.
Nutritional Highlights
- Protein-rich: turkey wings are a good source of protein and iron from dark meat.
- Higher in fat: frying increases calorie and fat content; use portion control and pair with veggies to balance the plate.
- Allergen info: the dredge contains gluten unless you use a GF flour; butter in glaze contains dairy — note peanut oil risks for nut-allergic diners and swap to canola if needed.
Portion guidance: plan 3–4 wings per adult as a main, or 1–2 wings as an appetizer.
Troubleshooting Common Issues
- Soggy skin after frying: this usually means wings sat on parchment or a crowded pan; rest wings on a wire rack to keep air circulating and re-fry briefly at 375°F for crispness.
- Excessively greasy wings: oil temperature was too low. Keep the thermometer in the pot and maintain 325°F while cooking through. Avoid overloading the pot, which drops the oil temp.
- Burnt glaze: sugar burns quickly when over high heat. Cook glaze on medium-low, remove from heat before it thickens completely, and use a cornstarch slurry off-heat to finish.
Frequently Asked Questions
Q: Can I deep-fry fully frozen turkey wings?
A: No — do not fry frozen wings. Ice will cause dangerous splattering and lower oil temp drastically. Thaw wings completely in the refrigerator, pat them very dry, and bring them closer to room temperature (15–20 minutes) before frying.
Q: What internal temperature should turkey wings reach?
A: The USDA minimum safe temperature for poultry is 165°F. For flavorful, fall-off-the-bone dark meat like wings, many cooks prefer 175–180°F. Use an instant-read thermometer inserted into the meatiest part without touching bone.
Q: Can I make the cranberry glaze ahead of time?
A: Yes, make the glaze up to 3 days ahead and refrigerate in an airtight container. Rewarm gently on low heat and add a splash of orange juice or water if it tightens too much. Avoid high heat to prevent burning the sugar.
Q: Is there a healthier way to get crispy skin without deep-frying?
A: Yes — oven-roasting at 425°F on a wire rack with a light oil coating yields crisp skin. For faster crisping, finish under the broiler for 1–2 minutes while watching closely, or use an air fryer at 400°F for 8–10 minutes.
Conclusion
For more inspiration on making crispy wings with a bright fruity glaze, check out this helpful guide: Make Crispy Turkey Wings With a Cranberry Glaze Instead of a …
Crispy Fried Turkey Wings with Cranberry Glaze
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
Crispy, golden fried turkey wings finished with a bright cranberry glaze, perfect for family gatherings and celebrations.
Ingredients
- 3 lbs turkey wings
- 2 tablespoons kosher salt (for brine)
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt (for dredge)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Canola or vegetable oil (for frying)
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 1 tablespoon balsamic or red wine vinegar
- 1 pinch salt
- 1 tablespoon butter or olive oil (for glaze)
- 1 teaspoon cornstarch (for slurry)
- 1 tablespoon water (for slurry)
Instructions
- Briefly brine turkey wings in salted water for 2–4 hours, if desired. Rinse and pat dry.
- Toss wings in seasoned flour mix comprising flour, cornstarch, salt, pepper, and paprika.
- Heat 3–4 inches of oil in a heavy pot or deep fryer to 325°F. Fry wings in batches until internal temperature reaches 165–175°F (about 10–12 minutes per batch).
- Increase oil temperature to 375°F and re-fry each batch for 2–3 minutes to achieve crispiness.
- Meanwhile, simmer cranberries, sugar, orange juice, vinegar, and pinch of salt until thick.
- Finish the glaze with butter or olive oil, and thicken with cornstarch slurry if necessary.
- Brush the glaze onto hot wings and rest on a wire rack.
- Serve and enjoy!
Notes
For less oil exposure, consider finishing wings in a 400°F oven for 5–7 minutes instead of re-frying. Serve with extra glaze and hot sauce for guests.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American