Last Updated on 07/11/2023 by Adina
Learn a delicious and hassle-free way to cook tender slow cooker turkey wings using just a few ingredients. Despite slow-cooking the turkey wings in the crockpot, you can still make them crispy.
If you're looking for an easy way to make a tasty meal, you're in the right place. With our simple instructions, you can enjoy flavorful, crispy slow cooker turkey wings that even beginners can master. All you need to do is season, set it, and savor a delicious meal. The easy homemade gravy made with the cooking juices makes this dish perfect.
Are you looking for more ideas for cooking a turkey for Thanksgiving in a crockpot? Try a whole turkey in the slow cooker or some crockpot turkey legs. Or make oven-slow-cooked turkey breast.
Or go the fast way and make Air Fryer Turkey Wings.
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🥘Benefits of cooking turkey wings in the crockpot
- Time efficiency: Your slow cooker does the work while you go about your day.
- Convenience: It's ideal for busy schedules, allowing you to prep in the morning and return to a hot meal.
- Consistent results: The crock pot maintains a steady, even temperature. Slow cooking also intensifies flavors, resulting in a tastier dish.
- Crispy texture: Simply broil the slow-cooked turkey wings for a few minutes before serving to get that perfect crunch.
📋Recipe ingredients
- Turkey wings: Each whole turkey wing weighs approximately 1 lb (450 grams). Using three whole pieces, which total about 3 lbs (1350 g), you can serve four. When you split them, you will have 6 pieces.
- You can use whole or split turkey wings. I prefer using split ones because they cook more evenly, and the skin becomes crispier when you broil them.
- Avoid purchasing smoked turkey wings for this recipe, as they are already fully cooked and won't yield the desired results.
- Seasoning:
- Choose your preferred dry rub or seasoning blend, whether store-bought or homemade. You have various options, such as regular poultry seasoning, spicier choices like Cajun seasoning or zesty lemon pepper, Italian seasoning, Herbs de Provence, etc. You can try our Homemade Dry Rub for Wings.
- To make your own spice mixture, consider combining ingredients like garlic powder, onion powder, sweet or smoked paprika, salt, and ground black pepper. For a touch of sweetness, you can add a bit of brown sugar. To give it some heat, add chili powder, red pepper flakes, or cayenne pepper.
- But, if you prefer to keep it simple, a classic combination of salt and pepper is all you need to create a delicious dish.
- Stock: Chicken stock (broth) or, if available, turkey bone broth or stock.
- Vegetable or olive oil for coating the wings before rubbing them with spices.
- Cornstarch to thicken the gravy.
👩🏻🍳How to make turkey wings in the slow cooker?
Split the wings if whole: Remove the turkey wing tips (you can use them to prepare stock). Next, cut around the joint to expose it a bit, then use both hands to snap the wing at the joint. Sometimes, there might still be some connection between the two parts, in which case you can use a knife to cut around and fully separate them.
Check out a picture tutorial for splitting wings: Roasted Turkey Wings.
Season: Dry the wings with paper towels.
Rub them with the oil and then with the spices.
Pour the chicken broth into the slow cooker and place turkey wings inside as well.
Slow cook on LOW for 6 hours or on High for 3-4 hours (See tips).
Broil on a baking sheet lined with foil until the skin is nice and crispy.
Make the savory gravy and thicken it with cornstarch slurry.
❗️Expert Tips
- The cooking time depends on the size of the wings. If they are larger than mine, add another hour on LOW to the cooking time. Check if they are really tender; if not, give them another 30 to 60 minutes on LOW.
- Crockpot settings: I suggest using the Low setting to slow-cook the turkey wings. Although you can set the crockpot on High, I find that the Low setting results in much more tender turkey wings for this recipe.
- Don't discard leftover bones; they're perfect for making tasty stock. If you don't have enough bones or time to cook stock immediately, freeze them until you have sufficient.
- To prepare stock, add the wing tips (if you removed them before). You can also add a bit of fresh meat, like another raw wing, a few chicken wings, or 1-2 chicken legs, but it's not mandatory; great stock can be made with just roasted or fresh bones.
- Add vegetables or vegetable scraps (carrots, onion, leeks, celery, or celeriac) and some spices (salt, peppercorns, 2-3 cloves, allspice or juniper berries). Cover with cold water, bring to a simmer, and gently cook for 4-5 hours, up to 12 hours. For bone broth, simmer for a full 24 hours.
- Use leftover meat to make a Turkey Pot Pie, Turkey Fricassee, or Cream of Turkey Soup.
❓Recipe FAQ
The key distinction lies in the terminology. A slow cooker is a generic name for a kitchen appliance designed to cook food slowly, typically consisting of a heating element, a cooking pot, and a lid, and it can be produced by various manufacturers.
On the other hand, Crock-Pot is a specific brand name, originally trademarked by Rival, but often used informally to refer to all slow cookers, regardless of the manufacturer. So, while all Crock-Pots are slow cookers, not all slow cookers are Crock-Pots, similar to how "Kleenex" is used to describe facial tissues, regardless of the brand.
You can find fresh turkey wings at various places, including local stores, Walmart, butcher shops, and farmer's markets. You could also order them online. To ensure availability, it's a good idea to call ahead and confirm they have them in stock.
No, it's not necessary. According to the USDA (the link opens in a new tab), washing poultry is discouraged because it can actually increase the risk of spreading harmful bacteria to other kitchen surfaces. Cooking poultry to the recommended internal temperature (165°F or 74°C measured with a meat thermometer) effectively eliminates any harmful bacteria, rendering washing unnecessary and potentially unsafe.
You can, but fitting whole wings into the crockpot might be a bit challenging. Smaller, flatter parts work better for this method as they can be more easily arranged in the slow cooker. Whole wings won't lie flat in the cooking liquid, which could affect their tenderness.
Refrigerate in an airtight container for 3-4 days.
Freeze leftover turkey wings for 4 to 6 months, wrapped tightly in foil, and placed in a freezer container. Freeze leftover gravy in a separate container. Defrost both in the fridge and reheat.
Reheat them in the preheated oven at 350°F/ 180°C. Place the meat into a roasting tin, cover it with aluminum foil to prevent it from drying out, and reheat until they are heated through (15-20 minutes). To crisp the skin again, remove the foil for the last few minutes of reheating.
Reheating them in the microwave is possible, but the skin will get rather floppy.
Reheat the rich gravy in a small pan or the microwave, adding a tiny splash of broth or water to loosen it slightly (if necessary).
🍽️What to serve with crockpot turkey wings?
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Slow Cooker Turkey Wings
Equipment
- Slow cooker or crockpot
- Baking sheet
- Aluminum foil
- Small saucepan
Ingredients
- 3 lbs turkey wings 1350 g, Note 1
- 2 tablespoons vegetable or olive oil
- 2 tablespoons seasoning or dry rub, Note 2
- 1 cup chicken stock low-sodium, 250 ml, Note 3
- 1 ½ tablespoons cornstarch
- 1-2 tablespoons cold water
Instructions
- Optional if required: Split the wings into drumettes and wingettes if you bought them whole. Remove the turkey wing tips (you can use them to prepare stock). Next, cut around the joint to expose it a bit, then use both hands to snap the wing at the joint. Sometimes, there might still be some connection between the two parts, in which case you can use a knife to cut around and fully separate them.
- Season turkey wings: Dry them with paper towels and rub them with the oil and spices.
- Slow cook: Pour the stock into the crockpot and place the wings inside as well. Cook on LOW for 6 hours (Notes 4, 5).
- Broil: Preheat the broiler. Transfer the wings to a baking sheet lined with foil using kitchen tongs. Place the wings approximately 4 to 6 inches away from the heat source and cook for 8-10 minutes or until the skin is crispy. About halfway through, rotate the baking sheet to ensure even cooking.
- Make the gravy while the wings are under the broiler. Pour the cooking liquid into a small saucepan and place the pan on the hob. Mix the cornstarch with enough water to get a thick yet still pourable mixture. Whisk this slurry into the simmering cooking juices while whisking constantly. Let bubble once or twice until slightly thickened.
Notes
- Turkey wings: Each whole wing weighs approximately 1 lb (450 grams, a total of about 3 lbs/1350 g); when you split them you will have 6 pieces. You can use whole or split. I prefer split ones because they cook more evenly. Don’t use smoked wings for this recipe, as they are already fully cooked.
- Seasoning: Choose your preferred dry rub or seasoning blend (store-bought or homemade). For instance, regular poultry seasoning, Cajun seasoning, lemon pepper, Italian seasoning, Herbs de Provence, etc., or our Homemade Dry Rub for Wings. To make your own spice mixture, combine garlic powder, onion powder, sweet or smoked paprika, salt, and ground black pepper. Add a bit of brown sugar, chili flakes, or cayenne pepper for a different flavor.
- Stock: Homemade or store-bought. If using store-bought stock, it’s preferable to use low-sodium to avoid the gravy and the wings being too salty.
- Slow-cooker settings: I prefer to cook this recipe on LOW. Although you can set the crockpot on HIGH for 3-4 hours, I find that the LOW setting results in much more tender turkey wings.
- The cooking time depends on the size of the wings. If they are larger than mine, add another hour on LOW to the cooking time. Check if they are really tender; if not, give them another 30 to 60 minutes on LOW.
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