Baked Turkey Wings Recipe
Baked Turkey Wings perfectly seasoned with a simple spice mixture and then roasted in the oven low and slow, resulting in wings that boast crispy skin and succulent meat.
Servings: 4 servings
Ingredients
- 3 pounds turkey wings drumettes and flats separated, and tips removed
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon paprika or smoked paprika for a smoky flavor
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 cup chicken stock or turkey stock
- 1 tablespoon chopped fresh thyme or parsley as garnish, optional
Instructions
- Preheat the oven to 300 degrees F.
- To prepare the turkey wings, place them on a cutting board and pat dry each piece on all sides using paper towels. Transfer them to a large bowl.
- Drizzle the turkey wings with olive oil and sprinkle them with onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper.
- Toss to combine. Cover the seasoned wings with stretch film and let them marinate for at least 30 minutes in the fridge. You can let them marinate overnight if you have the time.
- When ready to roast, transfer the wings into a casserole dish or a Dutch oven. Add the stock, making sure to not pour it directly over the turkey (we do not want all the spices to wash away.)
- Cover the dish tightly with aluminum foil or the lid of your Dutch oven and bake for 1 hour. After 1 hour, remove the cover and continue cooking for another 30 minutes. During this time, the turkey will reach the ideal 165 degrees F. when a meat thermometer is inserted into the thickest part of a drumette. However, it is okay to let the meat cook after it exceeds the 165 degrees F. mark (up to 180 degrees F.).
- When ready to serve, transfer the turkey wings onto a serving platter, drizzle them with the juices in the pan, and garnish with fresh herbs.
- Alternatively, if you prefer them to have a crispy skin, you can remove the wings from the pan onto a sheet pan lined with a wire rack. Place them under the broiler and roast for a minute or two while keeping a very close eye on them.
Notes
- Yields: This recipe makes 6-7 pieces of wings made up of drumettes and wingettes. Depending on the weight and size of your wings, this amount might change. However, we think it is ideal for 4 servings. The nutritional values below are per serving.
- Wings: You can buy whole wings and cut them yourself (here is a tutorial on how to cut turkey wings into segments) or ask your butcher to cut them for you.
- Size of the wings & cooking time: There is a direct correlation between the size of your wings and the time it will take them to roast thoroughly. The best way to measure doneness is by using a meat thermometer. If the wings register between 165 degrees F and 180 degrees F, they should be safe to eat.
- Marinade: Alternatively, you can marinade turkey pieces in our turkey tenderloin marinade in the fridge for at least 2 hours or overnight. To make this sweet and savory version, transfer the marinated turkey into a baking dish that will accommodate all the pieces comfortably. Instead of using chicken broth, use one cup of the marinade as the cooking liquid. Follow the recipe instructions as written. During our testing, we found that using a marinade with an acid component (i.e., soy sauce and lemon juice) produced super tender, fall-off-the-bone tender turkey wings.
- Low and slow is the way to go: If you do a quick internet search for this recipe, you will see versions of it where wings are baked at higher oven temperatures. You will also find some recipes that suggest starting with a hot oven and bringing the temperature down. During our testing, we quickly learned that cooking the meat at high temperatures results in dry and tough wings. Instead, cooking them at a low temperature—like 300 degrees F.—for a more extended time ensures that the meat doesn’t lose its juices but still cooks through. However, remember that turkey meat can go from perfectly cooked to dry and rubbery in very little time, so I encourage you to watch it closely.
Nutrition
Calories: 545kcal | Carbohydrates: 5g | Protein: 48g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 161mg | Sodium: 797mg | Potassium: 678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 5mg
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