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.
Turkey wings are often overlooked but they can be a delicious and affordable alternative to other cuts of turkey. With the right recipe, you can achieve perfectly crispy skin and juicy flavorful meat that will have everyone asking for seconds.
In this guide. we’ll explore two fantastic baked turkey wing recipes:
1 Simply Roasted Turkey Wings by Alison Roman:
This recipe is all about simplicity and letting the natural flavors of the turkey shine. With just a few ingredients and minimal prep time, you’ll have crispy, golden-brown wings that are perfect for any occasion.
Key features:
- Minimal ingredients: You only need turkey wings, olive oil, salt, and pepper.
- Quick and easy: The prep time is minimal, and the wings cook in just 35-40 minutes.
- Crispy skin and juicy meat: The high roasting temperature ensures crispy skin, while the olive oil keeps the meat moist.
2. Baked Turkey Wings (CRISPY Skin And JUICY Meat!) by The Big Man’s World:
This recipe takes things up a notch with a flavorful spice blend and a two-step cooking process that guarantees perfectly crispy skin and juicy meat.
Key features:
- Flavorful spice blend: The wings are coated in a mixture of paprika, garlic powder, onion powder, thyme, rosemary, and parsley, creating a delicious and aromatic crust.
- Two-step cooking process: The wings are first baked covered in chicken stock, which creates a flavorful steam that cooks the turkey perfectly and infuses it with moisture. Then, they are broiled uncovered to achieve crispy skin.
- Versatile recipe: This recipe can be easily adapted to your preferences. You can use different spices, add a sauce before baking, or even use turkey legs instead of wings.
Additional Resources:
- How Long Does It Take to Cook Turkey Wings?
The cooking time for turkey wings will vary depending on the size of the wings, the recipe you’re using, and your oven. However, a general guideline is:
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30-45 minutes: For small to medium-sized wings
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45-60 minutes: For large wings or turkey legs
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Tips for Crispy Skin:
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Pat the wings dry before roasting.
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Use a high roasting temperature (400°F or higher).
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Don’t overcrowd the baking dish.
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Broil the wings for a few minutes at the end of cooking to achieve extra crispiness.
No matter which recipe you choose, you’re sure to enjoy delicious and satisfying baked turkey wings. With their crispy skin, juicy meat, and versatility, they’re a perfect addition to any meal. So go ahead and give them a try!
Why this recipe works
- Perfectly seasoned yet simple. Similar to turkey drumsticks, this recipe uses minimal amounts of herbs and spices. Wings that are well-seasoned are made with a few basic herbs and spices.
- Hands-off cooking. I adore how baking the wings in the oven takes almost no hands-on time. It’s almost as easy as smoked turkey wings.
- Crispy and flavorful. Turkey that is cooked covered at first produces juicy, tender wings, while turkey that is cooked open at the end produces crispy skin.
- Easier than a whole turkey. Though I usually save whole roasted turkeys for special occasions, my family adores them. The wings, though, I can make every week. They are also way cheaper too.
My friends and extended family prefer these over the actual bird, so I’ve started making them as part of Thanksgiving dinner, and I adore this recipe because it’s ideal for the holidays!
Not much is needed to make these oven-roasted turkey wings other than the wings and a few seasonings. Here is what you’ll need:
- Whole turkey wings. Separated and bone-in. Generally, turkey wings are divided into three sections: the wingtips, wingettes, and drumettes. If your entire wing is intact, it’s very simple to separate them yourself, but my local butcher—and most butchers, it seems—can do it for you.
- Chicken stock. Homemade or store-bought. Turkey stock will work too.
- Olive oil. In order to coat and combine with the spices before baking the wings
- Spices. I only use onion powder, garlic powder, and paprika in this recipe. Though it seems simple, the flavors are really strong.
- Herbs. Dried thyme, Rosemary, and parsley pair well with turkey. Although using fresh herbs while roasting or baking may be alluring, they have a tendency to burn and absorb into the meat. Because of this, I recommend only the dried kind.
- Salt and pepper. To taste.
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.