Crispy, savory turkey wings finished with a bright cranberry glaze are a real crowd-pleaser — sweet, tangy, and deeply satisfying. I’ve made these for weeknight dinners and holiday crowds; the contrast between crunchy skin and glossy cranberry coating keeps everyone coming back. If you love cranberry-forward dishes, check out these cranberry-glazed turkey meatballs for a different take on the same flavor profile: cranberry-glazed turkey meatballs.
Why Make This Recipe
- Flavor contrast: salty, crispy fried wings with a bright, slightly tart cranberry glaze creates a balanced bite.
- Crowd-friendly: wings are shareable and work well for game day, parties, or a festive dinner.
- Make-ahead friendly: wings fry and reheat well, and the glaze can be made days in advance.
- Nutritional perks: turkey is a lean protein and the glaze adds vitamin C from the fruit.
- Personal insight: I love this recipe because the cranberry glaze wakes up the rich turkey flavor without feeling heavy.
Recipe Overview
Prep time: 20 minutes (plus optional brine time)
Cook time: 25–35 minutes (frying in batches)
Total time: 45 minutes (or up to 4 hours with brine)
Servings: 4–6 (about 8–12 wings)
Difficulty: Medium — basic frying skills and temperature control required
Method: Pan-deep or deep fry the seasoned wings until crisp, then coat with a simmered cranberry glaze and briefly finish in the oven or skillet to set.
My Experience Making This Recipe
I tested this multiple times, tweaking glaze sweetness and frying temperatures for consistent crispiness. The biggest discovery was finishing the glazed wings briefly under high heat (oven broil or hot skillet) to set the glaze without softening the crust. That step made the texture much better.
How to Make Delicious Fried Turkey Wings With Cranberry Glaze You’ll Love
Start by seasoning or brining the wings (optional) and dredging them in seasoned flour. Fry in a heavy Dutch oven or deep fryer with 3–4 cups of neutral oil (canola or peanut) at 325°F for the first cook, then raise to 375°F for a short second fry to crisp the skin. While the wings cook, simmer a glaze of 1 cup fresh or frozen cranberries, 1/2 cup sugar (or honey), 1/4 cup orange juice, 1 tbsp apple cider vinegar, and 1 tsp zest until reduced and thick — about 12–15 minutes. Finish by tossing wings in the warm glaze and transferring to a wire rack under a hot broiler for 2–3 minutes or searing briefly in a skillet to caramelize.
Expert Tips for Success
- Use a thermometer: keep oil at 325°F for the initial cook and 375°F for the crisp finish; wings are done at 175–180°F internal.
- Double-fry for extra crunch: a low-temp first fry cooks the meat, and a hot finish crisps the skin without overcooking.
- Dry and rest wings before frying: pat dry with paper towels and let sit 15 minutes so the coating adheres and splatter decreases.
- Strain and reduce the glaze: after simmering, blitz with an immersion blender and strain for a glossy, smooth glaze that clings to the wings.
- Equipment: use a heavy Dutch oven, a thermometer, a wire rack and rimmed baking sheet, and a slotted spider or tongs for safe handling.
How to Serve Delicious Fried Turkey Wings With Cranberry Glaze You’ll Love
- Family-style: pile glazed wings on a platter with extra glaze in a bowl for dipping.
- With sides: serve with roasted Brussels sprouts and a cranberry-pear glaze for a seasonal pairing: caramelized Brussels sprouts pairing.
- Casual bites: serve with pickled red onion, celery sticks, and a cooling yogurt or blue-cheese dip.
- Occasion ideas: great for game day, holiday appetizers, or a cozy weekend meal.
Storage and Reheating Guide
Refrigerate cooled wings in an airtight container for up to 3–4 days. Freeze leftovers wrapped tightly in foil and then placed in a freezer bag for up to 3 months; thaw overnight in the fridge before reheating. Reheat in a 350°F oven on a wire rack for 12–18 minutes until internal temp reaches 165°F to preserve crispness. For quicker reheating, use a 350°F air fryer for 8–10 minutes, turning once.
Recipe Variations
- Gluten-free: dredge wings in cornstarch or a 1:1 gluten-free flour blend and fry as directed.
- Dairy-free: omit the butter in the glaze and finish with a splash of olive oil if needed for shine.
- Spicy glaze: add 1–2 tablespoons sriracha or 1 tsp crushed red pepper to the glaze for heat.
- Oven-baked option: roast wings at 425°F for 40–50 minutes until crisp, then brush with glaze and broil 2–3 minutes. For alternate comfort pairings, try with a hearty white bean chili side: white bean chili pairing.
Nutritional Highlights
- Protein-rich: turkey wings deliver substantial protein per serving.
- Vitamin boost: cranberry-based glaze contributes vitamin C and antioxidants.
- Dietary note: this is a higher-fat dish when fried; adjust by baking for a lighter version. Allergen info: standard recipe contains gluten (flour) and may contain dairy if butter is used; adapt accordingly.
Troubleshooting Common Issues
- Soggy skin: oil too cool. Solution: let oil return to 325°F for the initial cook and finish at 375°F to crisp.
- Glaze slips off: glaze too thin or wings too oily. Solution: reduce glaze to a thicker syrup and blot excess oil before glazing.
- Over-browned glaze: high sugar content can burn quickly. Solution: remove from direct heat and finish under the broiler very briefly, watching closely.
Frequently Asked Questions
Q: Can I bake the wings instead of frying to cut fat?
A: Yes. Roast at 425°F for 40–50 minutes, turning halfway. Brush with glaze and broil 1–3 minutes to caramelize. Baking reduces fat but won’t be quite as crunchy as proper frying unless you use a convection oven or an air fryer.
Q: How far ahead can I make the cranberry glaze?
A: Make the glaze up to 4 days ahead and refrigerate in a sealed jar. Rewarm gently on low heat and thin with a splash of orange juice if it stiffens. The flavor often improves after resting.
Q: What’s the safest internal temperature for turkey wings?
A: For dark meat like turkey wings, aim for 175–180°F to ensure tender meat that pulls from the bone. Use a probe thermometer inserted into the thickest part without touching bone.
Q: Can I use frozen wings straight from the freezer?
A: It’s safer to thaw overnight in the fridge. Frying from frozen can lead to uneven cooking and dangerous oil splatter as ice turns to steam. If pressed for time, use the oven-bake method from frozen, adding 10–15 minutes.
Conclusion
If you want more tips on getting a super-crisp finish and extra guidance for frying turkey wings, this Epicurious guide walks through pro techniques and safety pointers in detail: Make Crispy Turkey Wings With a Cranberry Glaze Instead of a … (https://www.epicurious.com/expert-advice/crispy-fried-turkey-wings-thanksgiving-article).
Print
Crispy Fried Turkey Wings with Cranberry Glaze
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-free Option
Description
Savory turkey wings fried to crispy perfection and coated in a sweet-tangy cranberry glaze — a true crowd-pleaser for any occasion.
Ingredients
- 8–12 turkey wings
- 1 cup cranberries (fresh or frozen)
- 1/2 cup sugar (or honey)
- 1/4 cup orange juice
- 1 tbsp apple cider vinegar
- 1 tsp orange zest
- 3–4 cups neutral oil (canola or peanut)
- Seasoned flour for dredging
Instructions
- Brine or season the turkey wings (optional), then dredge them in seasoned flour.
- Heat oil in a heavy Dutch oven or deep fryer to 325°F and fry the wings for the first cook.
- Increase the oil temperature to 375°F for a second fry to crisp the skin.
- Meanwhile, simmer cranberries, sugar, orange juice, vinegar, and zest for 12–15 minutes to make the glaze.
- Toss the fried wings in the warm glaze.
- Finish wings under a hot broiler for 2–3 minutes or sear in a skillet to set the glaze.
Notes
For a gluten-free option, use cornstarch or gluten-free flour for dredging. Store any leftover wings in an airtight container for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 wing
- Calories: 350
- Sugar: 15g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg