Last Updated on 19/10/2020 by Adina
Crispy baked turkey wings recipe, comforting, and incredibly delicious! Learn how to bake turkey wings in an easy, fuss-free manner!
A super easy recipe for baked turkey wings, involving just three ingredients and very few cooking steps.
I cooked turkey in every possible way! And, except the heads and the feet, I’ve cooked any part of a turkey there is. Including offal, like heart, liver or gizzards, all the bird’s bones, the neck, or the wings.
I’ve roasted the thighs, drumsticks, or breast, I use the bones to make stock or bone broth, I make goulash, stir-fries or soups, I make gizzard stew, fry the liver, cook the bird parts in the Dutch oven, cast-iron skillet, air-fryer or crockpot and so on.
I usually use the wings to make stock and then turkey fricassee, but recently I’ve started roasting them as well. If you like chicken wings (and who doesn’t?), you will absolutely love these turkey wings recipe.
They taste just as delicious as chicken, but there is more of them, more meat on the bones, more crispy skin, more sticky fingers … So good, my mouth is watering just thinking about it!
- They can be really large or regular-sized, which is much larger than chicken wings but not as large as the giant wing (only one) that I use to make stock and fricassee, enough to feed four people.
- For this recipe, I use regular-sized ones, which weigh about 600 g/ 1.3 oz each, so still quite large.
- Three wings weighing a total of about 2 kg/ 4.4 lbs were enough to feed 4 adults with leftovers.
- I often use lemon pepper (if I happen to have it).
- Otherwise, use your favorite dry rub, either homemade or store-bought.
- Or make a dry rub by mixing garlic powder, sweet (or hot) paprika, salt, and pepper.
- And if you don’t want to use any spices, salt and pepper are all it takes, the dish will still be delicious.
Other ingredients: olive oil, some chicken or turkey stock.
How to bake turkey wings?
This recipe could not be easier, the only step involving a little effort is separating the wings at the joint, if they are not cut already.
How to separate turkey wings at the joint?
- Place the whole wing on a cutting board and cut the skin and meat around the joint to reveal it slightly.
- Grab the wing with both hands and break it at the joint. (1, 2)
- The two parts will probably still be attached here and there. Take the knife again and cut around to release them completely. (3)
- Now you have a wingette and a drumette. (4)
How to roast?
- Place the parts on a large and deeper roasting tin. (1)
- Rub them well with the oil.
- Sprinkle with the dry rub and use your hands to thoroughly coat with the spices. (2)
- Pour about 250 ml/ 1 cup hot stock into the roasting tin making sure that you pour it around the meat, so that you don’t wash away the seasoning. (3)
- Cover with aluminum foil and roast the turkey wings in the preheated oven for 1 hour. (4)
- Remove the foil and continue roasting for 45 minutes or until the skin is crispy and the meat cooked through.
- After this time, the wings should be ready. However, if they are much larger than the ones I used, make sure you check.
- The safest way of checking is using a meat thermometer, the internal temperature of cooked turkey should be of 74 degrees Celsius/ 165 degrees Fahrenheit.
- If you don’t have a thermometer, make a small cut into the thickest part of a wing, the juices should run clear, the meat should be soft and the skin brown and crispy.
So, there you have it! An easy recipe, cheap and comforting, so good it could replace a whole Thanksgiving turkey! Trust me, nobody will complain!
What to do with the leftover bones?
Never throw them away, they make the most wonderful stock. If I don’t have enough of them at one time or not the time to cook the stock immediately, I freeze them until I have enough.
- To make the stock, place the bones in a large pot.
- You can add a piece of fresh meat (either another raw wing, a few chicken wings or 1-2 chicken legs). However, this is not mandatory, you can make a perfectly good stock using just roasted or fresh bones.
- You can also add other bones, like chicken, beef bones, even lamb, pork or game.
- Add 2 carrots, 1 large onion, a piece of celeriac or 3-4 celery sticks, peppercorns and other spices, if you like. I always add some cloves, allspice and juniper berries and sometimes some fennel seeds.
- Cover with cold water, bring to a simmer and cook gently for at least 4-5 hours and up to 12.
- To make bone broth, simmer for 24 hours.
Can you reheat the wings?
Definitely! Place them on a baking tray or in a roasting tin and reheat in the oven at about 180 degrees Celsius/ 350 degrees Fahrenheit until heated through, about 20 minutes, but check.
What to serve with?
I love the baked turkey wings with mashed potatoes. And any kind of veggies, from boiled or roasted Brussels sprouts or broccoli to fresh green salads.
More turkey recipes:
- 2 kg/ 4.4 lbs turkey wings (Note 1)
- 1 ½ tablespoons olive oil
- 1 tablespoon dry rub of choice (Note 2)
- 250 ml/ 8.5 fl.oz/ 1 cup chicken stock (Note 3)
- 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. Take the knife again and cut around to release them completely.
- Place the wing sections into a large (deeper) roasting tin. Rub them well with olive oil. Sprinkle with the dry rub and use your hands to coat them completely with the spices.
- Pour the hot stock into the tin but around the wings, so that the spices are not washed away. Cover the dish with aluminum foil. Bake for 1 hour.
- Remove the foil and continue roasting for 45 minutes or until the wings are cooked through and the skin is crispy.
- If the wings are larger, prolong the cooking time until the internal temperature of the turkey is 74 degrees Celsius/ 165 degrees Fahrenheit. Check that with a meat thermometer or by cutting into the thickest part of a wing, the meat should be soft, and the juices should run clear.
- I had 3 wings, each weighing about 600 g/ 1.3 lb.
- I often use 1 tablespoon lemon pepper, mixed with some sea salt and about ¼ teaspoon sweet paprika. Otherwise, use your favorite dry rub or just salt and pepper.
- Or turkey stock, if available.
Nutrition Information:Yield: 6 Serving Size: 1/2 wing
Amount Per Serving: Calories: 807Total Fat: 45gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 271mgSodium: 263mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 92g
Nutritional information is not always accurate.