Savory Roasted Turkey Wings (Printable)
Golden turkey wings roasted with aromatic herbs and spices for juicy, flavorful meat and crisp skin.
# What's Needed:
→ Turkey
01 - 2 large turkey wings (approximately 1.2 lbs each)
→ Marinade
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried thyme
09 - ½ teaspoon dried rosemary
→ Vegetables & Aromatics
10 - 1 medium onion, sliced
11 - 2 cloves garlic, smashed
12 - 1 carrot, sliced
13 - 1 celery stalk, sliced
→ Optional
14 - ¼ cup chicken broth or water
# How to Make It:
01 - Set the oven to 375°F to prepare for roasting.
02 - Pat the turkey wings dry thoroughly using paper towels.
03 - Combine olive oil, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary in a small bowl.
04 - Evenly rub the marinade all over each turkey wing ensuring full coverage.
05 - Arrange sliced onion, smashed garlic, carrot, and celery evenly in the roasting pan; place turkey wings on top.
06 - Pour the chicken broth or water into the pan to maintain moisture during cooking, if desired.
07 - Roast uncovered for 1 hour and 15 minutes, basting with pan juices once or twice until the skin is golden brown and the internal temperature reaches 170°F.
08 - Allow the turkey wings to rest for 5 minutes out of the oven before serving.
# Tips for Success:
01 -
- You get that restaurant-quality golden, crispy skin with incredibly juicy meat inside, and it's so much easier than roasting a whole bird
- The herb marinade transforms simple ingredients into something that tastes like you've been cooking all day, when really you've only spent ten minutes prepping
- It's naturally gluten-free and elegant enough for company, yet approachable enough for a quiet weeknight when you want something special just for yourself
02 -
- If your skin isn't as crispy as you'd like after the initial roasting, broil for 2-3 minutes at the end. Watch it like a hawk during those final minutes because it goes from perfect to burnt faster than you'd think. I learned this the hard way and now I set a timer.
- Pat those wings dry before marinating. I can't stress this enough. Moisture prevents crisping, and that golden, crackly exterior is what makes this dish sing. It's the difference between good and genuinely memorable.
03 -
- Invest in a meat thermometer if you don't have one. It removes all the guesswork and guarantees perfectly cooked wings every single time. I was skeptical until I owned one, and now I can't imagine cooking meat without it.
- Don't skip the basting step. Yes, it means opening the oven twice and letting heat out, but that continual bathing in pan juices is what keeps the meat juicy while the skin crisps. It's a small effort that makes a massive difference.