- 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 (or as needed for frying)
- 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 skin is crispy and golden brown, 3 to 4 minutes.
Toss the wings in the Creole Tomato Glaze and serve immediately.