Tasso Kodenn (Haitian Fried Turkey Wings)
Tasso Kodenn (Haitian Fried Turkey Wings)
Ingredients
For the Turkey
- 2 bags turkey wings, about 4 whole wings, cut into pieces
- 2 limes, or 2 sour oranges
- 2 tablespoons white vinegar
- 1 tablespoon salt, for cleaning
- hot water, as needed
For the Marinade
- 3 tablespoons Haitian épis
- 2 teaspoons Complete Seasoning
- 2 teaspoons Lawry’s Chicken & Poultry Rub, or Tony Chachere’s Creole Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 tablespoon olive oil
For Cooking
- 2 cups water
- 3-4 sprigs fresh thyme
- 3-4 sprigs fresh parsley
- 1 Scotch bonnet or habanero pepper, whole, pierced with 4 cloves, optional
For Frying
- vegetable, canola, or peanut oil, as needed
Instructions
- 1
Cut the turkey wings into pieces at the joints and remove any remaining feathers. Place the turkey in a large bowl.
⏱️ 5 min
- 2
Rub the turkey with the juice of 2 limes (or sour oranges), 2 tablespoons white vinegar, and 1 tablespoon salt. Remove the lime pieces.
⏱️ 5 min
- 3
Pour hot water over the turkey, then drain the hot water. Rinse quickly with cool water and pat the turkey dry.
⏱️ 5 min
- 4
Add all of the marinade ingredients (Haitian épis, Complete Seasoning, Lawry’s Chicken & Poultry Rub, garlic powder, onion powder, paprika, black pepper, and olive oil) to the turkey. Mix well until the turkey is evenly coated.
⏱️ 5 min
- 5
Cover the turkey and marinate for 2–4 hours, or overnight for the best flavor. (This is passive time and is included in the total time calculation).
⏱️ 240 min
- 6
Transfer the marinated turkey and any remaining marinade to a large pot. Rinse the marinade bowl with 2 cups water and pour this water into the pot with the turkey.
⏱️ 2 min
- 7
Add the fresh thyme, fresh parsley, and the whole Scotch bonnet or habanero pepper (if using) to the pot.
⏱️ 1 min
- 8
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low (3-4 on a gas stove) and simmer for 45–50 minutes, or until the turkey is tender. Add 1/2 –1 cup hot water if needed during cooking to keep the turkey submerged.
⏱️ 50 min
- 9
Remove and discard the herbs (thyme and parsley) and the pepper. Save the cooking broth for the sauce.
⏱️ 2 min
- 10
Heat vegetable, canola, or peanut oil in a deep pot or Dutch oven to 350–375 degrees F (175–190°C).
⏱️ 5 min•🌡️ 350
- 11
Using a slotted spoon, remove the turkey from the broth and let any excess liquid drain off.
⏱️ 2 min
- 12
Fry the turkey in batches for 2–4 minutes, until golden brown and lightly crispy. Do not over-fry. Drain the fried turkey on paper towels or a wire rack.
⏱️ 8 min•🌡️ 350
Kitchen Tools
Tasso Kodenn (Haitian Fried Turkey Wings)
For the Turkey
- 2 bags turkey wings, about 4 whole wings, cut into pieces
- 2 limes, or 2 sour oranges
- 2 tablespoons white vinegar
- 1 tablespoon salt, for cleaning
- hot water, as needed
For the Marinade
- 3 tablespoons Haitian épis
- 2 teaspoons Complete Seasoning
- 2 teaspoons Lawry’s Chicken & Poultry Rub, or Tony Chachere’s Creole Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 tablespoon olive oil
For Cooking
- 2 cups water
- 3-4 sprigs fresh thyme
- 3-4 sprigs fresh parsley
- 1 Scotch bonnet or habanero pepper, whole, pierced with 4 cloves, optional
For Frying
- vegetable, canola, or peanut oil, as needed
Instructions
- 1
Cut the turkey wings into pieces at the joints and remove any remaining feathers. Place the turkey in a large bowl.
⏱️ 5 min - 2
Rub the turkey with the juice of 2 limes (or sour oranges), 2 tablespoons white vinegar, and 1 tablespoon salt. Remove the lime pieces.
⏱️ 5 min - 3
Pour hot water over the turkey, then drain the hot water. Rinse quickly with cool water and pat the turkey dry.
⏱️ 5 min - 4
Add all of the marinade ingredients (Haitian épis, Complete Seasoning, Lawry’s Chicken & Poultry Rub, garlic powder, onion powder, paprika, black pepper, and olive oil) to the turkey. Mix well until the turkey is evenly coated.
⏱️ 5 min - 5
Cover the turkey and marinate for 2–4 hours, or overnight for the best flavor. (This is passive time and is included in the total time calculation).
⏱️ 240 min - 6
Transfer the marinated turkey and any remaining marinade to a large pot. Rinse the marinade bowl with 2 cups water and pour this water into the pot with the turkey.
⏱️ 2 min - 7
Add the fresh thyme, fresh parsley, and the whole Scotch bonnet or habanero pepper (if using) to the pot.
⏱️ 1 min - 8
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low (3-4 on a gas stove) and simmer for 45–50 minutes, or until the turkey is tender. Add 1/2 –1 cup hot water if needed during cooking to keep the turkey submerged.
⏱️ 50 min - 9
Remove and discard the herbs (thyme and parsley) and the pepper. Save the cooking broth for the sauce.
⏱️ 2 min - 10
Heat vegetable, canola, or peanut oil in a deep pot or Dutch oven to 350–375 degrees F (175–190°C).
⏱️ 5 min•🌡️ 350 - 11
Using a slotted spoon, remove the turkey from the broth and let any excess liquid drain off.
⏱️ 2 min - 12
Fry the turkey in batches for 2–4 minutes, until golden brown and lightly crispy. Do not over-fry. Drain the fried turkey on paper towels or a wire rack.
⏱️ 8 min•🌡️ 350