Go Back

Roasted Turkey Wings

Turkey wings recipe transforms budget-friendly turkey wings into fall-off-the-bone tender, crispy-skinned perfection that rivals any holiday centerpiece. These golden beauties soak up flavor like champions and deliver all the satisfaction of a full turkey dinner without the fuss or hefty price tag.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 turkey wings about 3 to 4 pounds total
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper optional for heat
  • 1 1/2 cups chicken or turkey broth
  • 1 medium onion quartered
  • 4 cloves garlic smashed
  • 2 bay leaves

Equipment

  • Large roasting pan or 9x13 inch baking dish
  • Aluminum foil
  • Meat thermometer
  • Small mixing bowl
  • Basting brush or spoon
  • Paper towels

Method
 

  1. Preheat oven to 350°F.
  2. Pat the turkey wings completely dry with paper towels, getting into all the crevices and folds of skin.
  3. Combine the garlic powder, onion powder, smoked paprika, thyme, salt, black pepper, and cayenne in a small bowl and mix thoroughly.
  4. Rub the olive oil all over the turkey wings, coating every surface including underneath the skin where you can gently separate it from the meat.
  5. Sprinkle the seasoning blend generously over all sides of the wings, pressing it into the skin so it adheres properly.
  6. Place the seasoned turkey wings in your roasting pan, leaving space between each piece for air circulation.
  7. Scatter the quartered onion, smashed garlic cloves, and bay leaves around the wings, then pour the broth into the bottom of the pan without washing off the seasoning.
  8. Cover the pan tightly with aluminum foil and place in the preheated oven for 90 minutes.
  9. After 90 minutes, remove the foil and increase the oven temperature to 400°F.
  10. Baste the wings with the pan drippings.
  11. Continue roasting uncovered for 30 minutes, basting every 10 minutes with the accumulated juices.
  12. Insert a meat thermometer into the thickest part of the wing without touching bone. The internal temperature should read at least 165°F, preferably 175°F.
  13. Transfer the turkey wings to a serving platter and tent loosely with foil for 10 minutes to rest before serving.

Notes

Save the pan drippings and aromatics. Strain them into a saucepan, skim off excess fat, and simmer until slightly thickened for an incredibly rich gravy. For maximum crispiness, season the wings the night before and refrigerate uncovered. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.