- 8 turkey wings
- 1/4 cup kosher salt
- 2 tablespoons freshly ground black pepper
- 2 onions, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 2 carrots, peeled and roughly chopped
- 5 sprigs thyme
- 3 bay leaves
- 1 gallon vegetable oil
- Creole Tomato Glaze
Preheat the oven to 275 degrees F.
Generously season turkey wings with kosher salt and black pepper. Place them in a roasting pan with the onions, celery, carrots, thyme, and bay leaves.
Cover the wings completely with the vegetable oil. Tightly cover the pan with aluminum foil and cook in the oven until fork tender about 3 hours. Check the oil every hour to make sure it isn't too hot, it should be at a low bubble.
Once the wings are tender, transfer them from the oil to a baking sheet and place them in the refrigerator, uncovered, to air-dry overnight.
Deep fry the wings at 375 degrees F until the the skin is crispy and golden brown, 3 to 4 minutes.
Toss the wings in the Creole Tomato Glaze and serve immediately.
Baby Back Ribs with Community BBQ Sauce
Sunny's Hot Chicken Wings
Delmonico's Steak Sandwich
Barbecued Beef Brisket
Grilled Vietnamese-Style Chicken Wings
Alain's Sweet And Spicy Asian Wings
Southwestern Turkey Sliders
Grilled Flank Steak with Cebollitas (grilled green onions)
Spicy Sausage, Bean And Cheese Nachos