Easy Baked Turkey Wings
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4 servings
-
Calories
426 kcal
-
Course
Main Course
-
Cuisine
American
Easy Baked Turkey Wings
Description
Easy Baked Turkey Wings guide you through preparing and roasting turkey wings divided into drumettes, wingettes, and tips. The wings are coated with a paste made from olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Baking them uncovered in a single baking dish at 400°F allows the meat to cook gently in its juices, resulting in juicy meat with browned skin. The recipe encourages using a thermometer to ensure the wings reach an internal temperature of 165°F to be fully cooked but notes that a slightly higher temperature up to 180°F is acceptable without drying out.
The wings vary in size, affecting baking time from 60 to 90 minutes, and it is recommended to loosely cover them with foil if they brown too quickly. The method avoids flipping the wings to retain juices. The recipe also includes tips about handling the wings, from cutting through joints to saving wing tips for stock. Leftovers should be kept in an airtight container and reheated uncovered in a 350°F oven, although the freshly baked wings are superior.
This recipe is practical for cooks wanting flavorful turkey wings with minimal fuss. The seasoning blend brings smoky and savory notes, while baking in a dish keeps the wings moist and tender. It’s suitable for a dinner main or sharing at gatherings, delivering satisfying roasted poultry with a robust taste.
Ingredients
- 4 pounds turkey wings 2-4 whole wings; see notes
Seasonings paste:
- 4 tablespoons olive oil
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
Instructions
- Preheat the oven to 400°F. Use a sharp chef’s knife to split the wings at the joints into three parts - drumettes, wingettes, and tips (see notes). Pat the wings dry with paper towels.
- In a small bowl, combine the seasoning paste ingredients: Olive oil, salt, pepper, garlic powder, and smoked paprika.
- Arrange the wings in a 9 X 13-inch rimmed baking dish. Drizzle them with the seasoning paste and use your hands to coat them all over.
- Bake the wings uncovered until browned and cooked through, for 60-90 minutes, depending on their size (see notes below). An instant-read thermometer inserted into the thickest part of a drumette and not touching the bone should register 165°F. Check the wings after 45-60 minutes and loosely cover them with foil if they are already deeply browned but need more time in the oven. This will protect them from burning.
- Baste the wings with the pan juices and serve.
Notes
- The wings should be divided at the joints, cutting through cartilage, not bone, for best portioning.
- Use a baking dish to keep wings juicy by baking them in their own rendered fat and juices.
- Check internal temperature with a thermometer; 165°F is the minimum safe temperature.
- Cover wings loosely with foil if they brown too quickly during baking to prevent burning.
- Leftovers can be refrigerated up to 4 days and reheated uncovered in a moderate oven.
- Wing tip pieces can be saved and frozen for use in stocks or soups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1wing, bone removed (186 grams) | |
| Calories | 426kcal | 21% |
| Protein | 51g | 102% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Sodium | 588mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
