Turkey wings are an underrated gem that deserves a spot on your dinner table! These beautifully roasted, golden-brown wings are incredibly tender, juicy, and packed with incredible flavor. Whether you’re looking for a show-stopping main course or want to impress your guests with something unexpected, this turkey wings recipe is absolutely foolproof.
I absolutely love making turkey wings because they’re so much more forgiving than whole turkeys, cook faster, and honestly? They taste even better. The skin gets perfectly crispy while the meat stays moist and succulent. Plus, they’re budget-friendly, making this an elegant yet economical dinner option.
This recipe uses a simple but magical combination of herbs, butter, and aromatics to create wings that are restaurant-quality at home. The key to success is proper seasoning, a hot oven, and basting throughout the cooking process. I always start by patting the wings dry—this is absolutely crucial for getting that gorgeous golden skin. Then comes a generous seasoning with salt, pepper, garlic powder, and fresh herbs.
You can serve these turkey wings with so many delicious sides. Pair them with Best Heavy Cream Alfredo Sauce Recipe for a creamy, elegant meal, or go with classic roasted vegetables. For something lighter, try Best Shishito Peppers Recipe as a charred side. If you want a fresh contrast, Best Chickpea Salad Recipe makes a wonderful accompaniment.
What makes this recipe truly special is how the natural turkey juices create an incredible pan sauce as the wings roast. Those browned bits at the bottom of the pan? Pure liquid gold. I always deglaze the pan at the end to make a simple but luxurious sauce that’s perfect for drizzling over everything on your plate.
This recipe is perfect for weeknight dinners, holiday gatherings, or meal prep. The wings actually taste even better the next day, making them ideal for leftovers. You can also customize the seasonings based on your preferences—add fresh rosemary for an Italian twist, use smoked paprika for a more robust flavor, or incorporate Asian-inspired seasonings with soy sauce and ginger.
I’ve tested this recipe dozens of times, and I’m confident you’ll get perfect results every single time. The cooking time is generous to ensure the meat is completely cooked through while the skin remains crispy. Don’t skip the resting period at the end—it allows the juices to redistribute, ensuring maximum tenderness and flavor in every bite.
Whether this is your first time cooking turkey wings or you’re a seasoned pro, this recipe will become a trusted favorite in your kitchen. The combination of crispy skin, tender meat, and incredible flavor makes these turkey wings absolutely irresistible. Your family will be asking for this recipe again and again!
Ingredients
- 3-4 pounds turkey wings (about 2 large wings), patted completely dry
- 4 tablespoons unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for subtle heat)
- 2 tablespoons olive oil
- 1 large onion, cut into quarters
- 4 carrots, cut into 2-inch pieces
- 4 stalks celery, cut into 2-inch pieces
- 1 cup chicken broth or water
- 1/2 cup dry white wine (optional but recommended)
- 2 tablespoons balsamic vinegar
- Fresh lemon juice (about 2 tablespoons)
- 2 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thicker sauce)
Instructions
- Preheat your oven to 450°F (230°C). Position the oven rack in the lower-middle position to ensure even cooking and proper browning.
- Pat the turkey wings completely dry with paper towels—this is essential for crispy, golden skin. Don’t skip this step!
- In a small bowl, combine the softened butter, minced garlic, fresh rosemary, fresh thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and smoked paprika. Mix until you have a fragrant herb butter.
- Place the turkey wings on a large cutting board and generously rub the herb butter mixture all over both sides, getting it under the skin where possible. Season the cavity areas as well.
- Sprinkle the remaining salt and pepper over the turkey wings, ensuring even coverage.
- Heat the olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until it just begins to shimmer.
- Carefully place the turkey wings skin-side down in the hot skillet. Sear for 4-5 minutes without moving them, allowing the skin to develop a beautiful golden-brown color.
- Flip the turkey wings and sear the other side for another 3-4 minutes until browned. The wings don’t need to be fully cooked at this point—we’re just creating a flavorful crust.
- Remove the turkey wings from the skillet and set aside on a clean plate.
- In the same skillet, add the quartered onion, carrot pieces, and celery pieces. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften slightly and develop some color.
- Pour in the dry white wine (if using) and scrape the bottom of the skillet with a wooden spoon to release all those flavorful browned bits—this is called deglazing and it’s flavor magic!
- Add the chicken broth and balsamic vinegar to the skillet, stirring well to combine.
- Return the turkey wings to the skillet, positioning them skin-side up among the vegetables. The liquid should come about halfway up the sides of the wings.
- Transfer the skillet to the preheated oven and roast for 50-60 minutes, basting the turkey wings with the pan liquid every 15 minutes. This keeps them incredibly moist and helps develop more flavor.
- The turkey wings are done when the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part, away from bone. The skin should be deeply golden brown and crispy.
- Carefully remove the skillet from the oven (the handle will be very hot!) and transfer the turkey wings to a warm serving platter. Tent loosely with foil and let rest for 10 minutes—this allows the juices to redistribute throughout the meat.
- While the turkey wings rest, strain the vegetables and aromatics from the pan liquid using a fine-mesh strainer, pressing gently to extract all the liquid. Discard the solids.
- Pour the strained pan liquid into a saucepan and bring to a simmer over medium heat. If you prefer a thicker sauce, whisk together the cornstarch and water and slowly add it to the simmering liquid, stirring constantly until you reach your desired consistency.
- Finish the sauce by stirring in the fresh lemon juice and tasting for seasoning. Add additional salt and pepper as needed.
- Pour the pan sauce over the rested turkey wings or serve it on the side for drizzling. Serve immediately while hot and enjoy!
Pro Tips
- **Choosing Your Turkey Wings**: Look for turkey wings that are uniform in size so they cook evenly. Fresh wings cook slightly faster than frozen ones—if using frozen, thaw them completely in the refrigerator first, which takes about 24 hours.
- **The Herb Butter**: This is where the magic happens! Don’t be shy with the fresh herbs. You can prep this butter mixture up to 2 days ahead and store it covered in the refrigerator, making prep day much easier.
- **Basting is Key**: The repeated basting keeps the turkey wings incredibly moist and builds layers of flavor. Set a timer so you don’t forget!
- **Pan Choice Matters**: Use an oven-safe skillet that can go from stovetop to oven. Cast iron and stainless steel work beautifully. Avoid non-stick pans as they don’t brown the wings as effectively.
- **Make It Gluten-Free**: This recipe is naturally gluten-free as written. Just verify your broth is certified gluten-free if that’s a concern.
- **Wine Substitution**: If you don’t want to use wine, simply increase the chicken broth by 1/2 cup and add 1 tablespoon of apple cider vinegar for acidity.
- **Vegetable Substitutions**: Feel free to use parsnips, fennel, or leeks instead of the suggested vegetables. The aromatics are flexible based on what you have on hand.
- **Leftover Magic**: Shred any leftover turkey from the bones and use it in sandwiches, salads, or grain bowls. The meat keeps refrigerated for up to 4 days.
- **Spice Level**: The cayenne pepper is optional but adds a lovely subtle heat. Increase it to 1/2 teaspoon if you prefer more spice.
- **Temperature Accuracy**: Use an instant-read meat thermometer for perfect doneness every time. Check the temperature in the thickest part of the wing without touching bone.
- **Make Ahead Options**: You can season the turkey wings and refrigerate them up to 24 hours before cooking. Let them come to room temperature for 30 minutes before searing and roasting.
- **Pairing Suggestions**: Serve with Delicious Heavy Cream Pasta Recipe for an elegant dinner, or with roasted potatoes and green beans for a classic meal. Check out Easy Chicken Alfredo Recipe for creamy pasta inspiration.
- **Freezer Storage**: Cooled cooked turkey wings freeze beautifully for up to 3 months. Thaw in the refrigerator overnight before reheating gently in a 325°F oven with a bit of broth to restore moisture.