Baked Turkey Wings

These baked turkey wings are tender, crispy, and flavorful - perfect for any occasion, especially Thanksgiving, without the hassle of roasting a whole bird.

Course Main Course

Cuisine American

Servings people

Calories 493kcal

Author Adina

Equipment

Roasting tin Note 1

Ingredients

3 turkey wings about 2.5 lbs/1.2 kg in total, Note 2
2 tablespoons vegetable oil
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 teaspoon sweet paprika powder Note 3
½ teaspoon red pepper flakes or a pinch of cayenne pepper
1 cup chicken stock 250 ml
½ cup ketchup about 120 g

Instructions

Season turkey wings: Mix the spices in a small bowl. Pat the wings dry with paper towels. Place them in the roasting tin, rub them with oil, and season them with the spice mixture on both sides.
3 turkey wings + 2 tablespoons vegetable oil + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 teaspoon sweet paprika powder + ½ teaspoon red pepper flakes
Bake turkey wings: Pour the stock around the wings, cover the dish with foil, and bake for 1 hour and 30 minutes.
1 cup chicken stock / 250 ml
Broil the wings: Remove the foil and brush the wings with the ketchup on both sides. Broil the wings until they’re sticky and glossy, flipping halfway through (I broil the underside first). Broiling time can vary, so watch them closely to avoid burning. I broiled them for 4 minutes on one side, then flipped and broiled the other side for 4 minutes.
½ cup ketchup / 120 g
Let the wings rest for about 5 minutes before serving.
Optional gravy: Use the cooking liquid to make a simple gravy. Transfer it to a saucepan, add more chicken stock if you think it’s not enough, and bring it to a simmer. Thicken with a slurry of 2-3 teaspoons of cornstarch mixed with cold water, adding just enough to make a smooth, runny gravy; it shouldn’t be too thick or gloopy.

Notes

You can also cook the wings in a slow cooker: Dry, season, and place them in the slow cooker. Pour the stock around them and cook them on low for about 6 hours until they are very tender. Brush them with the ketchup and broil them as instructed in the recipe.
Separate the wings if necessary: The wings should be separated into two parts at the joint. Cut through the skin and meat around the joint to expose it, then twist the wing to snap the joint. Use a knife to separate the two parts fully.
Paprika: If using smoked or hot paprika, use less, as they can be overpowering. About ¼ teaspoon should do it.

Nutrition