This is an easy recipe for crispy roasted turkey wings that are comforting and incredibly delicious! Learn how to bake turkey wings in an easy, fuss-free manner!
Give our easy roasted turkey wings recipe a try. You don't need fancy ingredients or complicated steps. Just follow our easy instructions to bake these wings to perfection. No need to fuss; just enjoy the crispy comfort and flavor of these wings. You'll be delighted with the flavorful results and how simple it is.
I cooked a turkey in every possible way! Often, a whole turkey with red wine. I’ve roasted the turkey thighs in the oven, cooked turkey drumsticks, or slow-roasted turkey breast; I use the bones to make stock or turkey bone broth; I make turkey chops, stir-fries, or lentil turkey soups. I make gizzard stew, fry the turkey liver, and cook the bird parts in the Dutch oven turkey breast, air-fryer, slow cooker turkey breast, and so on.
Usually, I use the wings for making stock and then turkey fricassee. But recently, I've started roasting them, too. If you enjoy chicken wings (and who doesn't?), you'll adore this turkey wings recipe. Or try the Slow Cooker Turkey Wings and the Air Fryer Turkey Wings.
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Recipe ingredients
Turkey wings weighing about 1.3 lb/600 g each. Three pieces (a total of about 4.5 lbs/ 2 kg) were enough to feed two adults and two children with leftovers. Don’t buy smoked ones for this recipe, as they are already fully cooked.
Seasoning for turkey wings: Pick your favorite dry rub or seasoning blend, whether from the store or homemade. Regular poultry seasoning or something spicy like Cajun seasoning or lemon pepper will work. Or try our Homemade Dry Rub for Wings.
See the recipe card for full information on ingredients and quantities.
How to roast turkey wings?
How to prepare them for roasting?
A turkey wing has three main parts: the drumette, the wingette, and the tip. The drumette is like a mini drumstick, with meat and a thick shape. The wingette, also known as the flat, is flatter, with more bone and less meat. The tip is the pointy end, but it has very little meat and is often not used in cooking. These parts make up the whole turkey wing.
If the wings are not already cut into two parts, you can do that yourself.
Remove the tips; don't discard them, but use them to make stock.
Cut the skin and meat around the joint to expose. Grip the wing and snap it at the joint.
There might still be some connection between the two parts. Use the knife to cut around and separate them.
Now you have a wingette and a drumette. Dry the parts with paper towels.
Bake turkey wings
Place turkey wings in a baking dish in a single layer. Rub with oil and season.
Pour hot stock around the meat so that you don't wash away the seasoning.
Cover with aluminum foil and slow roast the turkey wings in the preheated oven for 1 hour.
Remove the foil and continue roasting until the skin is crispy and the meat is cooked through.
What to do with the leftover bones?
Don't throw the bones away; they're perfect for making delicious stock. If you don't have enough at once or time to cook the stock right away, simply freeze them until you have a sufficient amount.
For stock:
- You can add some fresh meat, like another raw wing, a few chicken wings, or 1-2 chicken legs if you have them, but it's not necessary; you can make a great stock using just roasted or fresh bones. You can also include other types of bones, such as chicken, beef, lamb, pork, or game.
- Place the bones in a large pot. Add 2 carrots, 1 large onion, a piece of celeriac, or 3-4 celery sticks, along with some peppercorns and any other spices you like. I often use cloves, allspice, juniper berries, and occasionally some fennel seeds.
- Cover everything with cold water, bring it to a simmer, and let it gently cook for at least 4-5 hours, up to 12 hours.
For bone broth, simmer for a full 24 hours.
Recipe FAQs
You can, but it might be a bit difficult to fit them in the roasting pan. When the parts are smaller and lay flatter on their sides, it's easier to arrange them in the pan. Whole wings will not lie entirely flat in the cooking liquid, and that might affect the tenderness.
Refrigerate leftovers in an airtight container for 3-4 days.
Freeze for 4-5 months. Wrap them tightly in foil and place them in a freezer container. Defrost in the fridge and reheat before serving.
Reheat them in the preheated oven at 350 degrees Fahrenheit/ 180 degrees Celsius. Cover the wings with aluminum foil to prevent them from drying out and reheat for about 15-20 minutes or until they are heated through. If you prefer a crispier texture, you can remove the foil for the last few minutes of reheating.
Roasted Turkey Wings Recipe
Equipment
- Roasting tin
- Aluminum foil
Ingredients
- 4 lbs turkey wings 2 kg, Note 1
- 2 tablespoons olive oil or vegetable oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon dry rub of choice Note 2
- 1 cup chicken stock 250 ml, Note 3
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Separate the turkey wings at the joint if they are not already divided. Cut the skin and meat around the joint to reveal it slightly. Grab the wing with both hands and break it at the joint. The two parts will still be attached here and there. Retake the knife and cut around the joint to release the wing parts completely.4 lbs turkey wings/ 2 kg
- Season: Place the wing sections into a large (deeper) roasting tin. Rub them well with oil. Sprinkle with salt, pepper, and dry rub, and use your hands to coat them completely with the spices.2 tablespoons olive oil + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 tablespoon dry rub of choice
- Bake covered: Pour the hot stock into the tin around the wings so that the spices are not washed away. Cover the dish with aluminum foil. Bake for 1 hour.1 cup chicken stock
- Bake uncovered: Remove the foil and continue roasting for 45 minutes or until the wings are cooked through and the skin is crispy (Note 4).
- Check internal temperature: If the wings are larger, prolong the cooking time until the turkey's internal temperature is 165 degrees Fahrenheit/ 74 degrees Celsius. Check that with an instant-read thermometer or by cutting into the thickest part of a wing; the meat should be soft, and the juices should run clear.
Notes
- Wings: I had 3 wings, each weighing about 600 g/ 1.3 lb.
- Seasoning: I often use 1 tablespoon of lemon pepper mixed with sea salt and about ¼ teaspoon sweet paprika. Otherwise, use your favorite dry rub or just salt and pepper.
- Or turkey stock, if available.
- The roasting time depends on the size of the wings as well. If they are smaller or larger, adjust the time accordingly.
Nancy says
Perfect recipe! The only thing is that you left out the oven temp or maybe I missed it. Nonetheless, I baked them at 180 degrees!