Baked Turkey Wings
These baked turkey wings cook in just half the time of a whole turkey while delivering the same satisfying flavors and tender meat. The active preparation
Ingredients
- 3 pounds turkey wings plit at the joints (about 6-8 pieces)
- 2 tablespoons olive oil or melted butter
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried sage (or 1 teaspoon fresh, minced)
For the Gravy:
- 2 cups chicken or turkey broth
- 3 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free option)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
Step 1: Prepare the Turkey Wings
- Preheat your oven to 375°F (190°C). Pat the turkey wings dry with paper towels – this crucial step ensures crispy skin, as excess moisture steams rather than roasts the wings. The difference between crispy and soggy skin often comes down to this simple 30-second step!
Step 2: Season the Wings
- In a small bowl, combine garlic powder, onion powder, thyme, smoked paprika, salt, pepper, and sage. Drizzle the turkey wings with olive oil, then sprinkle generously with the seasoning mixture. Use your hands to massage the seasonings into the wings, ensuring even coverage. For extra flavor, gently lift the skin and add some seasoning directly onto the meat.
- Step 3: Arrange for Optimal Cooking
- Place the seasoned wings on a baking sheet lined with parchment paper or in a roasting pan. Arrange them in a single layer with some space between each piece – overcrowding leads to steaming instead of roasting. If you're cooking for a larger group, use two baking sheets rather than crowding one.
Step 4: Bake to Perfection
- Bake the turkey wings for 1 hour and 15 minutes to 1 hour and 30 minutes. The exact cooking time depends on wing size – they're done when the internal temperature reaches 165°F (74°C) when tested with a meat thermometer and the skin is golden brown and crispy. For even better results, baste the wings with their juices every 30 minutes.
Step 5: Rest the Wings
- Transfer the baked turkey wings to a serving platter and tent loosely with aluminum foil. Allow them to rest for 10 minutes before serving – this redistribution time allows juices to settle back into the meat rather than running out when cut, resulting in moister turkey wings.
Step 6: Prepare the Gravy
- Pour the drippings from the roasting pan into a measuring cup. Let stand for 5 minutes, then skim off and reserve 3 tablespoons of the fat that rises to the top. In a saucepan over medium heat, whisk the reserved fat and flour to create a smooth roux. Cook for 1-2 minutes until lightly golden, then gradually whisk in the broth and remaining drippings. Add Worcestershire sauce and garlic powder. Simmer for 5-7 minutes, stirring frequently, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Step 7: Serve and Enjoy
- Remove the foil from the wings and serve hot with the gravy poured over top or on the side for dipping. The contrast between the crispy skin and the rich, savory gravy creates a perfect flavor balance that highlights why baked turkey wings deserve a place in your regular meal rotation.
Notes
Nutritional Information
Per serving (2 wing pieces with gravy, approximately 8 oz):- Calories: 385
- Protein: 42g
- Carbohydrates: 4g
- Fat: 22g (6g saturated)
- Fiber: <1g
- Sodium: 620mg
- Potassium: 410mg
- Vitamin A: 6% DV
- Vitamin C: 3% DV
- Calcium: 4% DV
- Iron: 15% DV