In comparison to chicken, which always seems to take centre stage, turkey deserves greater recognition. Particularly turkey wings offer more advantages. A turkey wing is ideal as an appetizer or even the main course because it is similar in size to a chicken leg and has a similar meat-to-bone composition. Turkey wings are for you if you enjoy dark meat. You can become addicted after trying these wings in a solo version, i.e., without the time and hassle of cooking the complete bird.
They are a cost-effective way to eat turkey when baked to perfection till golden, crispy, and soft. They make a hassle-free Thanksgiving turkey dish for small families and are excellent for date nights!
While turkey wings are classified as white meat, unlike turkey legs, they taste richer and gamier than turkey breast. Without having to cook a full bird or wait until Thanksgiving, turkey wings have all the flavor of a roast turkey.
Turkey Wings Nutrition Facts
What are Baked Turkey Wings Exactly?
Split turkey wings are the main component of baked turkey wings, popular comfort food made with a few common kitchen ingredients. Wings are a fantastic substitute for roasting a full turkey because they cook in just a few hours and are ready to eat afterward. Wings are frequently fried, but baking them ensures juicy, tender results without the extra oil or babysitting that frying necessitates.
It makes sense to roast turkey wings in a low oven since they are enormous and require more time to get soft than appetizer-size chicken wings, which are tiny and cook more rapidly. This dish begins low and slow in the oven and finishes at a higher temperature for that traditional blend of succulent meat and shining, golden skin.
Parts of a Turkey Wing
The components of turkey wings are identical to those of chicken wings. You can readily see the connecting joints while chopping them up, and your knife will cut straight through them to leave you with a large, meaty drumette, a wingette (or flapper), and the tip.
The tips of the turkey wings are not cooked for me, and they can be thrown away or added to your stock of chicken parts in the freezer to prepare a flavorful, nutrient-dense bone broth or stock.
How to Bake Turkey Wings?
Eat these delicious baked turkey wings with jerk flavoring that come with a handmade spicy honey soy garlic sauce. Perfected by baking it until it is brown, crispy, and soft. A quick date night idea that makes turkey affordable. Enables small families to enjoy a hassle-free Thanksgiving turkey dinner!
- 2½ – 3 Pound or 1.3-1.5kg turkey wings
- 2-3 Tablespoon or 24-36g homemade Jerk Spice Blend or Creole Seasoning
- One teaspoon or 2g ground black pepper
- Cooking oil (Optional)
Spicy Honey Soy Garlic Sauce
- 2 Tablespoons or 28g of butter
- 1 Teaspoon or 5g garlic, minced
- 2 Green onions, chopped
- ½ Cup or 140g of ketchup
- ⅛-¼ Cup or 43-85g of honey
- 1-2 Tablespoons or 12.5-25g brown sugar
- 1 Lemon, juiced
- 2-3 Tablespoons or 57g hot sauce, adjust to taste
- 2-3 Tablespoons or 30-45ml soy sauce
- 1 Teaspoon or 2.71g of cornstarch
- ½ Cup or 118.5ml pineapple juice or water
When ready to bake, preheat the oven to 400°F (200℃).
Wash turkey wings; if time permits, let them dry out in the fridge for a couple of hours (about three or more).
Do not cover them; let them dry in the fridge.
If short on time, dry wings with a paper towel or kitchen towel, then proceed with the next step.
Place the turkey wings in a large bowl with the Jerk Spice, pepper, and a drizzle of oil (optional).
Line a baking pan with foil; top with a wire rack. Arrange the turkey wings in a single layer. While the wings are baking, the oil will slowly drop to the bottom of the baking pan.
Bake the turkey wings until cooked and the skin is crispy about 45-50 minutes. Rotate wings halfway through—roughly 25 minutes.
Remove and serve with your favorite sauce or use the sauce below.
Spicy Honey Soy Garlic Sauce
Add butter to a medium or small skillet and melt. Then add garlic and chopped green onions, and sauté for about a minute or more.
Then add ketchup, honey, brown sugar, lemon juice, hot sauce, and soy sauce. Simmer for about 2 minutes.
Thoroughly mix the cornstarch with the pineapple juice or water in a separate small bowl.
Stir the cornstarch mixture into the saucepan. Bring to a boil.
Adjust heat to low and simmer for about 10 minutes. You will then have a thick and sticky sauce. Adjust seasonings to taste.
Let it cool, drizzle it over your baked turkey wings and have a blast.
- To ensure crispiness, ensure the wings are dry, and the oven is preheated before baking them.
- You can marinate your turkey wings ahead of time with your favorite seasoning, spice, or herbs.
- Store the leftover baked turkey wings inside the fridge for up to 4 days and three months in the freezer.
- Skip the hot sauce to make it a kid-friendly dish.
- You can also use this recipe for chicken, pork, or beef.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Variations on Baked Turkey Wings
This basic turkey wing recipe can be dressed up in various ways.
- Try smothered turkey wings. Gravy is a classic addition to turkey wings and can be made with the pan drippings after baking or with a bit of turkey stock.
- 2. Finish them on the grill. While this recipe calls for a final crisp in the oven, try finishing them on the grill instead for a smoky flavor and deep char on the skin.
- 3. Spice things up. Any combination of dry rubs or finishing sauces such as Cajun blackening spice or buffalo sauce can be used here for an extra layer of heat.
- 4. Glaze them. Sweet honey or maple glaze adds shine and visual impact, plus the sticky sauce makes the wings truly irresistible.
What should I Serve with Baked Turkey Wings?
These fall-off-the-bone-tender turkey wings are paired with a simple side dish and make for a satisfying weeknight dinner.
- Mashed potatoes: are a given if you’re making smothered wings, and Turkey gravy and mashed potatoes are an unparalleled match.
- Rice: Whether it’s plain rice or pilaf, a simple starch like rice is a good canvas to soak up any juices from these flavorful wings.
- Mac and cheese: Any excuse for a helping of cheesy macaroni is a welcome one.
- Greens: Make this a soul food feast with braised collards, kale, or cabbage for a hearty and satisfying meal.
- Roasted vegetables: Take advantage of the hot oven and roast a tray of seasonal veggies along with the baked wings as an easy side dish.
- Corn: Whether it’s cornbread or corn on the cob, the sweet corn and savory turkey pair well together.
Important Points to Use While Making Turkey Wings
Here are some important points to use while making turkey wings:
Split the Wings
The tip, flat, and drumette are the three distinct portions of a turkey wing. The meatiest parts of the bird are the drumette and flat; the tips, which have little meat and should be kept for stock, should be avoided. The wings will cook more evenly if cut into drumettes and flats using poultry scissors or a sharp knife so they may lay flat in the roasting pan. Additionally, splitting them makes eating easier.
Temper Your Meat
Take your wings out of the refrigerator and give them about 30 minutes to rest at room temperature. Uneven cooking will come from putting cold meat into the oven right away.
Bake these wings for two hours at a low temperature for the most tender, juicy results. Meat that has been rushed through the cooking process is likely tough or dry.
The wings will slightly braise as they bake if there is a small amount of liquid in the bottom of the roasting pan. The stock will reduce and turn into savory pan drippings after removing the foil to crisp the wings. You can use the drippings to make gravy or serve them straight up.
Recipe for Baked Turkey Wings
Where to Buy Turkey Wings?
You can buy turkey wings in many grocery stores and seasonally at butcher counters. Don’t be afraid to ask at the meat counter for turkey wings — some stores sell turkey breasts year-round and may have wings behind the counter. If desired, you can have the butcher trim the tips and split them for you. As turkey wings are sold by the pound, servings vary.
You can also find whole turkeys in most supermarkets year-round, although there will be a greater selection up to Thanksgiving and Christmas. Most farmers’ markets offer options to pre-order whole turkeys for the holidays around September and October.
Uncooked turkey wings can be kept in the refrigerator for up to two days or frozen for up to six months. Turkey wings keep for four days in the refrigerator after being prepared.
Depending on the size of the box, place frozen turkey wings in the refrigerator a day or two before you intend to cook them. Before cooking, it’s preferable to give them a full defrost in the refrigerator.
Without having to deal with an entire turkey, turkey wings are a fantastic way to have a satisfying turkey supper. Even though they are frequently overlooked, turkey wings are a fantastic alternative for Sunday supper with the family or modest Thanksgiving celebrations. The turkey wings are quite simple to prepare and a fantastic option for weekday meals. Early African American culinary practices that used food that other people tended to waste are where home-cooked soul food started. It is comforting, filling, and reasonably priced.
With the addition of vegetables harvested from the backyard, fruit and game collected from the wild, and generous amounts of seasoning, dishes like baked turkey wings were transformed from throw-away status to delectable feasts. With turkey wings, which you can nowadays conveniently find in the grocery store, at farmer’s markets, or in your neighborhood butcher shop, you can create your modern take on soul cuisine.