The skin on these baked turkey wings is perfectly seasoned and crispy, and the meat inside is the juiciest and moistest it has ever been. Minimal prep is needed, it’s SO delicious.
When most people think of turkey, they picture the whole bird roasted or just the breast. But have you ever tried cooking other parts of the bird, like the wings?
My oven-roasted turkey wings are a fun change from chicken wings that give you more meat for your buck. I mean, one turkey wing is satisfying enough as a meal on its own. I thought that these wings would only be easy to find around the holidays, but my butcher told me that they are available all year!
Turkey wings are an underrated and often overlooked part of the turkey that can make for delicious meals when prepared properly. Their large size and abundance of skin, fat, and connective tissue means they require some special attention when being trimmed and cut for cooking Follow these simple steps and you’ll be able to cut large turkey wings like a pro, ensuring you get the most out of this flavorful cut of meat
Why Cut Turkey Wings?
Cutting up turkey wings before cooking serves a few important purposes:
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It allows you to separate the different parts – the wing tip (or flapper), the wingette, and the drumette. Each may require different cook times.
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It gives you more control over how they cook. Smaller pieces will cook faster and more evenly.
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Removing excess fat and skin can reduce calories while concentrating flavor.
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Cutting through joints makes eating the finished wings easier.
Tools You’ll Need
Cutting up turkey wings requires just a few simple tools:
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A sharp chef’s knife The key is finding one that feels comfortable and controlled in your hand An 8-inch knife is ideal,
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Kitchen shears. Sturdy shears can cut through cartilage and joints that might dull your regular knife.
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A cutting board. Choose a large board that can hold the whole wing securely. Wood or plastic are both fine choices.
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Paper towels. Having some nearby makes it easy to wipe down your knife and hands.
How to Cut Up a Whole Turkey Wing
Here is a simple step-by-step process for cutting turkey wings:
Step 1: Separate the Wing Tip
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Place the whole wing on your cutting board skin-side down. The fatter, meatier side should be facing you.
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Locate the joint connecting the slender wing tip (also called the flapper) to the wingette.
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Use your chef’s knife to slice through this joint, separating the two pieces. Applying light pressure while rocking the knife back and forth makes cutting through the joint easier.
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If the joint is too tight to slice through, you can simply bend it back and forth until it cracks and separates.
Step 2. Separate the Wingette
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Now focus on the remaining wing piece. The wingette is the middle section between the tip and drumette.
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Turn the wing sideways so the two bones are running vertically, away from you.
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Cut down in between these bones as close to the joint as possible to detach the wingette.
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You may have to cut back and forth while applying pressure to cut all the way through.
Step 3. Remove the Drumette
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Flip the remaining wing drumette over so the skin side is facing up.
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Pull the drumette away from the wing to locate the shoulder joint connecting it to the body.
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Slice through this joint to remove the drumette completely.
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Repeat steps with any remaining wings. Collect separated pieces as you work.
Optional: Remove Excess Skin and Fat
For healthier turkey wing pieces:
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Pull off and discard any loose skin.
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Trim excess fat from the edges and top of the drumette.
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Cut off the loose flap of skin at the tip of the wingette.
The wings are now ready to be cooked however you like! Smaller pieces will bake or braise faster. Try a variety of wet and dry rubs and glazes on each part. Enjoy the turkey wings soon for the best flavor and texture. With the right prep, these underappreciated pieces can be so juicy, savory and delicious. Let these tips help you get perfect turkey wings every time.
Common Turkey Wing Questions
How can I tell the difference between the drumette, wingette and tip?
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The drumette is the thickest, meatiest part attached to the shoulder.
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The wingette is long and flat with two parallel bones inside.
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The tip is a skinny, pointed end piece.
Should I remove the skin and fat?
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For healthiest results, trim excess skin and fat. But leave some for flavor and moisture.
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Cook with skin on for crispy texture then remove after if desired.
What’s the best way to cook cut turkey wings?
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Baked, braised, grilled or fried, turkey wings are versatile! Experiment to find your favorite.
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Cook drumettes and winglets separately since they may need different times.
How can I get moist, tender turkey wings?
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Cook low and slow, at 300-325 F. Use a moist cooking method like braising or stewing.
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Brine them first in a saltwater solution for added moisture and flavor.
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Coat in oil before cooking for crispy skin.
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Let them rest 5 minutes after cooking before eating.
What seasonings go well with turkey wings?
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For roasted wings, rub with olive oil and season generously with salt, pepper and poultry seasoning.
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For spicy wings, coat in a hot sauce, chili or jerk seasoning mix.
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For smoky flavor, sprinkle on smoked paprika, cumin, oregano and garlic.
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Brine in cider vinegar and apple juice for tangy flavor.
Can I save and reuse turkey wing scraps?
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Reserve wing tips and other scraps to make broth. Simmer in water with vegetables then strain.
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The collagen-rich bones can be reused to make stock for soups or gravy.
With the right tools and simple technique, you can easily cut turkey wings for delicious, crowd-pleasing meals. Follow these tips for perfectly trimmed, portioned turkey wings ready to cook up any way you like. Let your guests enjoy every juicy, savory bite.
Why I love this recipe
- Perfectly seasoned yet simple. Some simple herbs and spices are all you need to make wings that taste great.
- Hands-off cooking. I love how baking the wings in the oven lets me do almost nothing.
- Crispy and flavorful. Turkey wings that are cooked with the lid on first are juicy and tender, while turkey wings that are cooked with the lid off at the end get crispy skin.
- It’s easier than a whole turkey. My family LOVES a roasted turkey, but I save that for special events most of the time. The wings, though, I can make every week. They are also way cheaper.
- These are great for the holidays! I’ve started making them for Thanksgiving dinner, and my family and friends like them better than the real bird.
- Whole turkey wings. Separated and bone-in. Usually, turkey wings are split into three parts: the drumettes, the wingettes, and the wingtips. My butcher (and it seems like most butchers) can separate them for you, but it’s really easy to do yourself if your whole wing is still together.
- Chicken stock. Homemade or store-bought. Turkey stock will work too.
- Olive oil. To coat the wings with the spices before baking them
- Spices. For this recipe, all I use is paprika, garlic powder, and onion powder. It may not look like much, but trust me, the flavors are strong.
- Herbs. Dried thyme, Rosemary, and parsley pair well with turkey. It might be tempting to use fresh herbs, but they burn instead of soak into the meat when you roast or bake them. Because of this, I recommend only the dried kind.
- Salt and pepper. To taste.
How to make baked turkey wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. Scroll down to the recipe card at the bottom of this post to print out the full recipe instructions and amounts of the ingredients.
Step 1—Prep. In a mixing bowl, mix the olive oil with salt, dried herbs, and spices.
Step 2- Season. Coat the wings in the spice mix, then put a lid on them and let them sit for 5 to 30 minutes.
Step 3- bake. Transfer the wings to a baking dish and pour the chicken stock around them. Cover the dish with aluminum foil and bake for 30 minutes.
Step 4- Broil. The wings should be golden and crispy around the edges after this point. Take off the foil and cook for another 5 to 10 minutes.
Baked turkey wings cooking time
This depends on how big the wings are and how well your oven cooks food. Turkey wings can be done in 30 minutes or an hour. With my oven (I have a Miele 2. 0), it typically takes around 45 minutes.
The BEST way to tell if your wings are done is to use a meat thermometer to probe the middle of them. The FDA recommends cooking the turkey until it reaches 165F in the thickest part of the wing.
- Pat dry the wings. This helps the wings get crispy faster when you broil them.
- Don’t skip the chicken stock. By pouring the stock around the wings and baking them with their covers on, you make a tasty steam that cooks the turkey to perfection and gives it a lot of flavor and moisture. Don’t fret though- the exterior will be super crispy.
- Save the drippings. I love making simple gravy with the turkey pan drippings. Add about 1/2 cup more chicken broth, 1 tablespoon of cornstarch, and some extra salt and pepper. Mix everything together with a whisk.
- Use turkey legs. This recipe works perfectly well for turkey legs, too.
- Change up the seasonings. Before I bake the wings, I sometimes like to use poultry seasoning or cover them in a tasty sauce. Like chicken wings, they are so easy to adapt.
To store. Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze. Baked wings can be frozen for up to 3 months.
To reheat. Putting these in the oven with foil on top is the best way to warm them up, whether they are frozen or just out of the fridge. Once heated through, broil the wings for a few minutes to crisp them up again.
Overcooking and undercooking turkey wings are the main reasons they turn out tough. I know I sound like a broken record, but please use a meat thermometer to double-check. Once the meat reaches 165F, it’s ready to eat!.
This particular baked turkey wings recipe is healthy. Turkey wings are high in protein and a range of other essential nutrients. With this said, turkey wings are considered dark meat. This means they are higher in calories and fat than turkey breast. So, consume them in moderation and paired with healthy side dishes.
Yes, you can bake turkey wings smothered in gravy. However, this cooking method will not yield crispy results.
I prefer fresh turkey wings because, through recipe testing, I find they retain the most juice and flavor. Frozen wings will work, too, but you’ll need to let them thaw all the way and pat them dry to get rid of any extra water.
How to easily cut your turkey wings into portions at home
FAQ
How to cut off turkey wings?
How do you cut wild turkey wings?