Auntie Fee’s Famous Crispy Turkey Wings Recipe

Growing up, my Auntie Fee was known for making the best soul food in town. Her fried turkey wings were always a crowd favorite at family gatherings. With her passing a few years ago I wanted to learn how to recreate her signature crispy turkey wings to keep her memory alive. After trial and error I think I’ve cracked the code on achieving wings just like Auntie Fee used to make. The secret is in the seasoning blend and frying technique. Follow my step-by-step recipe to make Auntie Fee’s famous turkey wings at home.

Why Auntie Fee’s Wings Were So Good

What made Auntie Fee’s fried turkey wings stand out from all others? Here are a few reasons why everyone raved about them

• Ultra crispy skin – The wings develop an incredibly crispy skin from double frying at a high heat. Each bite gives a loud crunch!

• Seasoned to perfection – Auntie Fee had a special blend of spices and herbs that infused the wings with flavor.

• Fall-off-the-bone meat – Despite the crispy exterior, the meat inside was wonderfully juicy and tender.

• More flavorful – Using whole wings instead of drumsticks imparted more turkey flavor.

• Tender not tough – The wings were never overly greasy or chewy. Auntie Fee knew just how to make them.

My recipe seeks to recreate all of the qualities that made Auntie Fee’s wings so special. Keep reading to learn how!

Shop for the Right Wings

The starting point is getting the right turkey wings. Here’s what to look for:

• Whole wings – The wings need to include both the drummette and flat sections still attached.

• Fresh, not frozen – Make sure the wings are fresh rather than frozen and thawed. This prevents ice crystals.

• Good size – Choose medium-sized whole wings, not jumbo or tiny. You want wings with decent meat.

• Unseasoned – Look for plain wings without any seasoning or marinade already added.

When you find nicely sized fresh whole unseasoned turkey wings, you’re ready for the next steps!

Prepare Brine for Extra Juiciness

To make sure the wings turn out incredibly juicy, I like to brine them first. Here is the simple brine recipe:

Brine Ingredients:

• 2 quarts cold water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 bay leaf

Brine Directions:

1. Combine all brine ingredients in a large bowl and stir until salt and sugar dissolve.

2. Place wings in a large ziploc bag or container.

3. Pour in the brine until wings are fully submerged.

4. Refrigerate for 2-4 hours, turning bag occasionally.

The salt in the brine seasons the wings while also helping them retain moisture. This extra step is worth it for extra juicy results!

Auntie Fee’s Signature Seasoning Blend

One of the secrets to Auntie Fee’s wings was her special blend of spices and herbs. Here is how she seasoned them:

Seasoning Ingredients:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon salt
• 1 teaspoon black pepper

Seasoning Directions:

1. Combine all seasoning ingredients in a small bowl and mix thoroughly.

2. Drain brined wings and pat dry well with paper towels.

3. Generously season wings on all sides with the spice mix until coated.

4. For extra flavor, you can let seasoned wings marinate in the fridge up to 4 hours before frying.

This seasoning blend adds incredible depth of flavor and really takes the wings to the next level. You’ll taste why Auntie Fee’s wings were so good!

Fry the Wings for Maximum Crispness

To achieve ultra crisp skin like Auntie Fee’s, these wings need to be double fried. Here is the frying method:

First Fry:

1. Heat 3 inches of oil in a heavy pot or Dutch oven to 300°F.

2. Gently add wings and fry for about 10 minutes until partially cooked but not browned.

3. Drain wings on a cooling rack and let rest for 5 minutes.

Second Fry:

1. Increase oil heat to 350°F for the second fry.

2. Return wings to oil and fry for 7-10 more minutes until skin is golden brown and crispy.

3. Drain wings on fresh paper towels to absorb excess grease.

4. Serve wings hot and enjoy!

The double fry method helps render excess fat while creating an ultra crispy exterior. Be patient with the process for the very best results.

Make Auntie Fee’s Wings for Your Next Gathering

I hope you’ll try making these wings using Auntie Fee’s special seasoning and frying techniques. They are the perfect finger food for game day, picnics, cookouts or anytime you want crispy, juicy, boldly flavored wings. Her legacy lives on through this recipe that imparts all of the qualities that made Auntie Fee’s turkey wings so famous. Enjoy!