Turkey wings are an absolutely underrated cut of poultry that deserve so much more love in the kitchen! These beautifully meaty, flavorful wings are perfect for roasting, braising, or even slow-cooking, and they’re incredibly forgiving to work with. Whether you’re looking for a show-stopping dinner centerpiece or a casual weeknight meal, this recipe will deliver crispy, golden, fall-off-the-bone turkey wings that your family will absolutely devour.
What makes turkey wings so special is their incredible versatility and the wonderful depth of flavor they bring to any dish. Unlike chicken wings, turkey wings have so much more meat and substance, making them feel like a proper main course rather than an appetizer. The skin crisps up beautifully when roasted, while the meat beneath stays incredibly juicy and tender. I love how they can be seasoned simply with just salt and pepper, or dressed up with herbs, spices, and marinades for something more complex and exciting.
This particular recipe focuses on roasting turkey wings until they’re absolutely golden and crispy on the outside, while keeping the meat moist and succulent inside. The magic happens when you combine a flavorful rub, proper oven technique, and just a touch of patience. I’ve tested this method countless times, and I promise you’ll be amazed at how restaurant-quality these turn out. Serve them alongside your favorite sides—whether that’s creamy pasta like our Perfect Creamy Pasta Recipe, or something lighter and fresher.
The beauty of this recipe is that it’s incredibly adaptable. Want to add more heat? Double the cayenne pepper. Prefer an Italian flavor profile? Increase the dried oregano and add some garlic. You can even make a glorious pan sauce with the drippings—perfect for drizzling over the wings or serving alongside. I often pair mine with Easy Pickled Red Onion Recipe for a bright, tangy contrast that really elevates the dish.
Turkey wings also happen to be one of the most budget-friendly cuts of poultry you can buy, making them perfect for feeding a crowd without breaking the bank. They’re substantial enough to serve as a main course, yet economical enough to make regularly. Plus, they look absolutely stunning on a platter—your guests will be impressed by how impressive they look, even though they’re surprisingly simple to prepare.
If you’re looking for more creative ways to use cream-based sauces with your poultry, check out our Best Heavy Cream Alfredo Sauce Recipe. You can absolutely adapt this turkey wing recipe to work with those rich, luxurious sauces for a more elegant presentation. Or, for a lighter accompaniment, try our Best Chickpea Salad Recipe on the side for a nice textural and nutritional contrast.
The key to perfect turkey wings is understanding that they need slightly longer cooking time than chicken wings, but not nearly as long as a whole turkey. They’re the Goldilocks of poultry—just right in terms of flavor, texture, and cooking time. Start with them at room temperature, use a hot oven for that initial blast, then lower the heat slightly to ensure the meat cooks through without the skin burning.
I’m so excited to share this recipe with you because I genuinely believe it’s going to become a regular in your rotation. Once you realize how delicious, easy, and impressive turkey wings can be, you’ll wonder why you haven’t been making them all along. They’re perfect for weeknight dinners, meal prep, entertaining, or any time you want something special without the fuss.
Ingredients
- 4 large turkey wings (about 2-2.5 pounds total)
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon cayenne pepper (optional, for a touch of heat)
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons butter
- Fresh herbs for garnish (parsley or rosemary)
- Lemon wedges for serving
Instructions
- Remove your turkey wings from the refrigerator and allow them to sit at room temperature for about 15 minutes. This ensures even cooking throughout the meat.
- Preheat your oven to 425°F (220°C). Pat the turkey wings dry with paper towels—this is crucial for achieving that gorgeous, crispy skin.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, and cayenne pepper.
- Brush the turkey wings generously with olive oil on all sides, ensuring every bit of skin is coated.
- Rub the spice mixture all over the turkey wings, coating them thoroughly and making sure the seasonings stick to the oiled skin.
- Arrange the seasoned turkey wings skin-side up on a large roasting pan or baking sheet lined with foil for easy cleanup.
- Roast in the preheated 425°F oven for 20 minutes, allowing the wings to start developing that beautiful golden color.
- After 20 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-50 minutes, until the skin is deeply golden brown and crispy.
- While the wings are roasting, prepare the pan sauce by mincing your garlic cloves and having your chicken broth and butter ready.
- Check that the turkey wings are cooked through by inserting a meat thermometer into the thickest part of the meat—it should read 165°F (74°C).
- Remove the turkey wings from the oven and carefully transfer them to a serving platter, leaving the pan with all those delicious drippings behind.
- Place the roasting pan on the stovetop over medium heat, add the minced garlic, and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up all the flavorful browned bits from the bottom of the pan with a wooden spoon.
- Let the sauce simmer for 3-4 minutes, then whisk in the butter until it melts and creates a silky, luxurious sauce.
- Finish the sauce by stirring in the fresh lemon juice and adjusting the seasoning with additional salt and pepper to taste.
- Pour the warm pan sauce over the turkey wings or serve it alongside them for drizzling.
- Garnish with fresh herbs and serve immediately with lemon wedges on the side for extra brightness.
Pro Tips
- **Make-Ahead Magic**: You can prepare the spice rub up to 24 hours in advance and store it in an airtight container. Season the wings the morning of cooking for maximum flavor development, or season them right before roasting for a quicker preparation.
- **Crispy Skin Secrets**: The key to crispy skin is making sure your wings are completely dry before seasoning and roasting. Don’t skip the paper towel step! Additionally, starting at a higher temperature helps render out the fat and crisp up that exterior.
- **Temperature Matters**: Using a meat thermometer takes the guesswork out of doneness. The internal temperature should reach 165°F (74°C) at the thickest part of the meat, which typically happens around 1 hour 15 minutes total.
- **Sauce Customization**: Feel free to swap out the pan sauce ingredients based on your preferences. Try adding white wine, apple cider vinegar, or balsamic vinegar for different flavor profiles. Even a splash of bourbon or brandy can be delicious!
- **Seasoning Adjustments**: If you prefer a more Italian flavor profile, increase the oregano and thyme. For a Cajun-inspired version, increase the cayenne and smoked paprika. These wings are incredibly versatile!
- **Leftover Magic**: Cooled turkey wings can be shredded and used in soups, pastas like our Delicious Heavy Cream Pasta Recipe, salads, or sandwiches. They’ll keep in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- **Scaling the Recipe**: This recipe easily doubles or triples for larger crowds. Simply increase all ingredient quantities proportionally and add 10-15 minutes to the cooking time if using a larger batch.
- **Oven Variations**: If your oven runs hot or cool, adjust temperatures accordingly. Every oven is different, so trust your visual cues—you’re looking for deeply golden, crispy skin.
- **Serving Suggestions**: These wings pair beautifully with roasted vegetables, mashed potatoes, rice pilaf, or even a simple green salad. They’re equally at home as a casual weeknight dinner or an impressive entertaining dish.
- **Wine Pairing**: Turkey wings work wonderfully with medium-bodied red wines like Pinot Noir or with crisp white wines like Sauvignon Blanc. The richness of the meat and crispy skin pairs well with wines that have good acidity.