Slow Cooker Turkey Wings

5 from 2 votes

Learn a delicious, hassle-free way to cook tender, crispy, slow cooker turkey wings using just a few ingredients. Season, set, and enjoy the results!

Prep Time10

Cook Time6

Course: Main Course, Poultry

Cuisine: American

Servings: people

Calories: 563kcal

Author: Adina

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.

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.