How to Make Fall-Off-the-Bone Turkey Wings

Learn how to make tender turkey wings with crispy skin using just four ingredients and an easy cooking method.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2

Servings -4 people

Calories 720kcal

Author Adina

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