Where do you buy turkey wings?

Turkey wings are one of those things that are much easier to find during the holiday season. I easily found them at sprouts, but it's something that you can likely find at a specialty butcher depending on the season.

How can you get turkey wings super crispy in the oven?

One key to making sure your wings get crispy is patting them down before you add the dry rub! However, if you still want them even crispier, you can turn on the broiler for 2-3 minutes at the end of the cook time.

How do you cut turkey wings?

It really just depends on the butcher, but many times, you'll see turkey wings sold whole. To separate the flat from the drumette, you'll want to use a sharp butcher knife to carefully cut between these two parts, where the wing makes a V. Set the drumette to the side, and repeat the process with the flat, to remove the small tip of the wing.

Baked Turkey Wings

Description

These baked turkey wings are a succulent appetizer or main dish for the holiday season! They are gluten-free, dairy-free, and made with simple ingredients.

Ingredients

Scale

For the wings

2 lbs turkey wings
1 tsp onion powder
2 tsp dried parsley
2 tsp dried oregano
1 tsp dried sage
Salt and pepper (omit pepper for AIP)
2 tbsp avocado oil
1 cup chicken broth

For the glaze & topping

1 cup orange juice
3 tbsp coconut aminos
1 tbsp honey
A spoonful of turkey pan drippings
1 tbsp orange zest
3 cloves garlic, minced
2 tsp fresh thyme
Pinch of salt and pepper

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Instructions

Preheat the oven to 350 F.
Pat the turkey wings dry and transfer them to a large bowl. Toss the dry seasonings together and coat the wings, tossing to totally coat the wings. Allow the wings to sit at room temperature for 20 minutes.
Add the wings to a casserole dish, ensuring they don’t overlap, and top with avocado oil and chicken broth. Cover and transfer to the oven to bake for 90 minutes – 2 hours, depending on how thick the wings are. Carefully remove the cover and baste the turkey wings ever 20-30 minutes.
Turn the oven up to 400 F and remove the cover for the last 15 minutes to allow the wings to crisp. They should be cooked to 165 F and be tender and crisp. Remove the wings from the oven and rest while you prep the glaze.
To make the glaze, combine orange juice, coconut aminos, honey, and a spoonful of the turkey pan drippings in a saucepan. Stir to combine and simmer until the mixture is reduced to a thick glaze, about 5 minutes. Reduce the heat to low and add the garlic and orange zest. Stir until the garlic is fragrant.
Add the wings (without the remainder of the cooking liquid) to a large bowl and toss with the glaze to coat.
Add to a serving platter topped with fresh thyme leaves and serve warm!

Notes

The availability of turkey wings will always vary significantly by region and by season. I find that Turkey wings are easy to find in November and December in major grocery store chains.

If you want to add some spice to this recipe, add paprika to the dry rub, and/or top the wings with crushed rep pepper.

Recommended tools: Turkey baster and a meat thermometer.

Nutrition

Serving Size: 1 serving
Calories: 291
Fat: 17.8g
Carbohydrates: 10.5g
Fiber: .4g
Protein: 23.3g