The juiciest and moistest meat is covered in a perfectly seasoned, crispy skin on these baked turkey wings. Minimal prep is needed, and so delicious! .
I use it in many family dinners, including meatballs, burgers, and a simple roasted breast. Recently, I’ve been experimenting with turkey wings and have a new favorite. Table of Contents.
Are you craving crispy juicy turkey wings without the hassle of deep-frying? Look no further than this easy-to-follow recipe from The Big Man’s World. These oven-baked turkey wings are packed with flavor and perfect for any occasion.
Why This Recipe Works:
- Simple Seasoning: This recipe uses a minimal blend of spices and herbs, allowing the natural flavor of the turkey to shine through.
- Hands-Off Cooking: Baking the wings is a hands-off approach, making it perfect for busy weeknights or holiday gatherings.
- Crispy and Flavorful: Cooking the wings covered first ensures juicy and tender meat, while finishing them uncovered creates a crispy, golden skin.
- Budget-Friendly: Turkey wings are a more affordable alternative to a whole turkey, making them a great choice for any budget.
Ingredients You’ll Need:
- Whole turkey wings: Separated into drumettes, wingettes, and wingtips.
- Chicken stock: Homemade or store-bought. Turkey stock will work too.
- Olive oil: To mix with the spices and coat the wings.
- Spices: Paprika, garlic powder, and onion powder are the key players in this recipe.
- Herbs: Dried thyme, rosemary, and parsley add a touch of herbaceousness.
- Salt and pepper: To taste.
Step-by-Step Instructions:
- Marinate the turkey wings: Mix the olive oil with salt, herbs, and spices in a bowl. Dredge the wings in the spice mixture, cover, and let them marinate for at least 5 minutes (up to 30 minutes for maximum flavor).
- Bake the wings: Preheat your oven to 375°F (190°C). Transfer the wings to a baking dish and pour the chicken stock around them. Cover the dish with aluminum foil and bake for 30 minutes.
- Broil for crispiness: Remove the foil and broil the wings for 15 minutes, or until they are golden brown and crispy on the edges.
Tips and Variations:
- Pat the wings dry: This helps them crisp up faster when broiling.
- Don’t skip the chicken stock: It creates a flavorful steam that cooks the turkey perfectly and infuses it with moisture.
- Save the drippings: Make a simple gravy by whisking in extra chicken broth, cornstarch, and seasonings.
- Use turkey legs: This recipe works well for turkey legs too.
- Change up the seasonings: Experiment with poultry seasoning or a flavorful sauce before baking.
Storage Instructions:
- To store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- To freeze: Baked wings can be frozen for up to 3 months.
- To reheat: Thaw frozen wings and bake them covered with foil until they reach an internal temperature of 165°F. Broil for a few minutes to crisp them up again.
Frequently Asked Questions:
- Why are my turkey wings tough? Over or undercooking can make them tough. Use a meat thermometer to ensure they reach 165°F.
- Are baked turkey wings healthy? Yes, they are high in protein and nutrients. However, they are dark meat, so consume them in moderation.
- Can I bake turkey wings with gravy? Yes, but it won’t yield crispy results.
- Can I use frozen turkey wings? Yes, but thaw them completely and pat them dry before baking.
More Turkey Recipes to Try:
- Turkey sausage: A delicious breakfast option.
- Air fryer turkey breast: Crispy, juicy, and fast.
- Turkey tenderloin: For white meat lovers.
- Spatchcock turkey: The easiest way to roast a whole turkey.
- Air fryer turkey bacon: A healthier alternative to pork.
- Ground turkey meatloaf: Super juicy, even with lean meat.
Get ready to enjoy these crispy, juicy baked turkey wings! They’re perfect for any occasion and sure to become a family favorite.
Don’t forget to check out The Big Man’s World for more delicious and easy recipes!
How to make baked turkey wings
Besides a few minutes to prep, the oven takes care of all the hard work. Ready to roast up some crispy wings?.
Step 1 – Marinate the turkey wings. Mix the olive oil with salt, dried herbs, and spices in a mixing bowl. Dredge the wings in the spice mixture, cover, and marinate for a minimum of five minutes and a maximum of thirty minutes.
Step 2 – Bake. Transfer the wings to a baking dish and pour the chicken stock around them. Cover the dish with aluminum foil and bake in the oven preheated to 190C/375F degrees for 30 minutes.
Step 3- Broil. Once the wings are golden and crispy around the edges, take off the foil cover and continue cooking for another 15 minutes.
Recipe tips and variations
- Pat dry the wings. By doing this, the wings broil more quickly and crisp up more quickly.
- Don’t skip the chicken stock. The turkey is cooked to perfection and is infused with flavor and moisture when the stock is poured around the wings and baked covered. Don’t fret though- the exterior will be super crispy.
- Save the drippings. I adore preserving the pan drippings from the turkey to create a basic gravy. I just whisk in one tablespoon of cornstarch, a little more salt, and pepper, along with about half a cup of extra chicken broth.
- Use turkey legs. This recipe works perfectly well for turkey legs, too.
- Change up the seasonings. Sometimes, before baking, I like to season the chicken or coat the wings in a tasty sauce. Like chicken wings, they are so easy to adapt.
To store. Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze. Baked wings can be frozen for up to 3 months.
To reheat. Whether these are frozen or straight out of the refrigerator, the best way to reheat them is to bake them covered with foil in the oven until the thickest part reaches a safe internal temperature of 165F. Once heated through, broil the wings for a few minutes to crisp them up again.
Overcooking and undercooking turkey wings are the main reasons they turn out tough.
This particular baked turkey wings recipe is healthy. Turkey wings are high in protein and a range of other essential nutrients. With this said, turkey wings are considered dark meat. This means they are higher in calories and fat than turkey breast. So, consume them in moderation and paired with healthy side dishes.
Yes, you can bake turkey wings smothered in gravy. However, note that this cooking method won’t yield crispy results.
I prefer fresh turkey wings because, through recipe testing, I find they retain the most juice and flavor. Frozen wings, on the other hand, will function as long as you fully thaw them and pat them dry to remove any remaining water.