Learn how to make fall-off-the-bone turkey wings with crispy skin using only four ingredients and a simple cooking method.
Do you want to know how to make turkey wings fall off the bone? It couldn’t be easier: just coat the wings with oil and spices and roast them nice and slowly in the oven. This easy-baked turkey wings recipe is simple and satisfying and provides a fuss-free dinner for the whole family.
If you love chicken wings, you will love their giant version as well; more of everything, right? But just in case you would like some chicken wing ideas as well, check out our recipes; we have so many. Some of my favorites are the Honey Lemon Pepper Wings or the Garlic Butter Chicken Wings.
- Turkey wings: Each whole turkey wing weighs around 1 lb (450 grams). By using three pieces, totaling approximately 3 lbs (1350 g), you can serve a family of four. If using split wings (wingettes and drumettes), you will need 6 pieces.
- You have the choice of using whole or split turkey wings, but split wings are recommended for even cooking and easier serving.
- Seasoning: Pretty much anything you like, whether store-bought or homemade. You will need about 2 tablespoons to coat the meat generously.
- You can put together a mixture of spices by combining ingredients like garlic powder, onion powder, sweet or smoked paprika, salt, and ground black pepper. Add a bit of white or brown sugar or red pepper flakes (cayenne pepper or chili powder) for extra flavor.
- Or you can use a spice blend: All-purpose or poultry seasoning, Italian or Cajun seasoning, curry powder, or lemon pepper. Check out our Spicy Dry Rub for Wings.
- Some salt and pepper and maybe a bit of paprika would do the trick as well; the dish will still be delicious.
- Chicken stock or broth: Using chicken bouillon mixed with water is fine.
- Other ingredients: Two tablespoons of olive oil or vegetable oil, fine sea salt or kosher salt, and ground black pepper.
Tips: When using a store-bought seasoning, check if it contains salt and adjust the salt you need accordingly.
Use the wing tips and the leftover bones to make turkey stock or bone broth.
How to make turkey wings fall off the bone?
Split the wings if they are whole: Remove the wing tip (if still attached). Expose the joint by cutting around it, then snap it at the joint. If the two parts are still connected, use a knife to cut around and fully separate them.
Place turkey wings in a large bowl, dry them with a paper towel, rub them with oil, and season them generously.
Pour the broth into a baking dish and arrange the turkey wings inside it in an even layer, ensuring they fit snugly.
Bake at 375°f (190°C), covered with aluminum foil, for 90 minutes.
Remove the foil and bake for another 20 minutes until the wings are tender and their skin is crispy.
- Check doneness: The safe internal temperature should be 165°F (74°C). However, for a "fall-off-the-bone" texture, cook them a bit longer until they reach a temperature around 175-180°F (79-82°C).
- Let rest for about 5 minutes before serving.
Variations on the recipe
Barbecue glaze: After baking, brush the turkey parts with your favorite barbecue sauce and broil them briefly for a smoky and tangy twist.
Honey mustard glaze: Mix a sweet and tangy glaze using honey and Dijon mustard. Brush it onto the wings and broil them for a caramelized finish.
Spicy kick: Add some heat by coating these flavorful wings with a mix of hot sauce and melted butter for a spicy buffalo-style flavor.
Garlic Parmesan: Toss the cooked wings in a blend of melted butter, minced garlic, and grated Parmesan cheese for a rich and savory taste. See our Garlic Parmesan Chicken Wings and use that mixture.
Teriyaki: Make a homemade teriyaki sauce using soy sauce, brown sugar, ginger, and garlic, and coat the wings with it.
Tips for achieving fall-off-the-bone wings
Low and slow cooking: One of the key secrets is to cook them at a low oven temperature for a longer time. This allows the connective tissues to break down gradually, resulting in tender and juicy turkey wings.
Covering with foil: During the initial phase of cooking, cover the dish with aluminum foil. This helps trap steam and moisture, which keeps the meat tender and prevents it from drying out. Remove the foil for the last part of cooking to allow the skin to crisp up.
Doneness check: To ensure doneness, use a meat thermometer (the Amazon link opens in a new tab). The internal temperature should reach at least 165°F (74°C). However, if you want the "fall-off-the-bone" texture, you can cook them a bit longer until they reach a temperature around 175-180°F (79-82°C). This ensures that the meat is tender and easily separated from the bone.
Resting Time: Allow them to rest for a few minutes before serving. This lets the juices redistribute throughout the meat, ensuring that each bite is moist and flavorful.
You can purchase them at various places, including local stores, Walmart, local butchers, farmer's markets, or online. For guaranteed availability, call ahead to check stock.
It’s your choice. You can keep the wings whole or divide them into drumettes and wingettes, as instructed above. The cooking time remains the same, but make sure to check.
However, I recommend using split wings, even if you have to go through the extra step of splitting them yourself. Smaller/flatter parts are easier to arrange in the pan and definitely easier to serve. Whole wings will also not lie entirely flat in the broth, and that might affect the tenderness.
You’ve probably cooked them too fast and at too high a temperature.
Refrigerate leftover fall-off-the-bone turkey wings in an airtight container for 3-4 days. Let them come to room temperature before placing them in the fridge.
Freeze for 4-5 months. Wrap them tightly in foil and place them in a freezer container. Defrost in the fridge and reheat before serving.
Reheat them in a baking pan in the preheated oven (350°F/ 180°C), covered with aluminum foil to prevent them from drying out for 15-20 minutes or until heated through. To make the skin crispy again, remove the foil for the last few minutes of reheating.
- Classic BBQ platter: Serve the turkey wings on a platter with your favorite barbecue sauce, coleslaw, and cornbread for a traditional BBQ feast.
- Game day snack: Perfect for game day, arrange the wings on a tray with celery sticks and ranch or blue cheese dressing for dipping.
- Family dinner: Pair them with mashed potatoes, white rice, dried cranberry sauce, and steamed or roasted vegetables for a hearty family dinner.
- Taco Tuesday: Shred the turkey meat and use it as a delicious taco filling with tortillas, salsa, and your favorite toppings.
- Use the leftovers to make this simple orzo turkey soup.
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
How to Make Fall-Off-the-Bone Turkey Wings
- Baking dish
- Aluminum foil
- 3 lbs turkey wings 1350 g, Note 1
- 2 tablespoons olive oil or vegetable oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons dry rub of choice, Note 2
- 1 cup chicken stock 250 ml, Note 3
- Preheat the oven to 375°F (190°C).
- Optional step, if required: Remove the wing tips if still attached (Note 4). Expose the joint by cutting around it, then snap it at the joint. If the two parts are still connected, use a knife to cut around and fully separate them.
- Season: Coat the wings with oil and rub them all over with the seasoning.
- Pour the stock into the baking dish and arrange the wings inside snugly and in a single layer. Cover the dish with aluminum foil.
- Bake covered for 90 minutes.
- Bake uncovered: Remove the foil and roast for 20 minutes or until the wings are cooked through and the skin is crispy (Note 4).
- Check internal temperature: To ensure your wings are ready, use a meat thermometer. The internal temperature of the turkey should reach at least 165°F (74°C). However, if you want the "fall-off-the-bone" texture, you can cook them a bit longer until they reach a temperature around 175-180°F (79-82°C). This ensures that the meat is tender and easily separated from the bone.
- Rest for about 5 minutes before serving.
- Turkey wings: Each whole wing weighs approximately 1 lb (450 grams, a total of about 3 lbs/1350 g); when you split them, you will have 6 pieces. You can use whole or split, but split ones are recommended.
- Seasoning: I often use lemon pepper mixed with a bit of sea salt and sweet paprika. Otherwise, use your favorite dry rub or just salt and pepper.
- Stock: A chicken bouillon cube mixed with water is fine.
- Leftovers: Use the removed wing tips and the leftover roasted bones to make turkey stock or turkey bone broth.
- The roasting time depends on the size of the wings as well. If they are smaller or larger, adjust the time accordingly