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Herb-Roasted Turkey Wings

These herb-roasted turkey wings deliver crispy skin and fall-off-the-bone tender meat with minimal effort. Seasoned with a savory blend of herbs and spices, they roast to perfection in about 90 minutes, making them a budget-friendly alternative to a whole turkey that tastes like a holiday feast.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 turkey wings about 3 to 4 pounds total
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup chicken or turkey broth
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon hot sauce optional

Equipment

  • Large roasting pan or rimmed baking sheet
  • Aluminum foil
  • Meat thermometer
  • Small mixing bowl
  • Basting brush or spoon
  • Paper towels
  • Kitchen tongs

Method
 

  1. Preheat oven to 350°F.
  2. Pat the turkey wings completely dry with paper towels, paying special attention to any crevices where moisture hides.
  3. Combine the garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and black pepper in a small bowl. Mix thoroughly with a fork to break up any clumps.
  4. Drizzle the olive oil over the dried turkey wings, then rub it all over to coat every surface. Sprinkle the spice mixture generously over all sides of the wings, pressing gently so the seasonings adhere.
  5. Place the seasoned wings in a single layer in your roasting pan, leaving space between each piece. Pour the broth into the bottom of the pan, being careful not to wash off the seasonings.
  6. Cover the roasting pan tightly with aluminum foil and place in the preheated oven for 60 minutes.
  7. Remove the foil after the first hour and continue roasting uncovered for another 20 minutes.
  8. Mix the melted butter with hot sauce if using, then brush this mixture generously over the wings. Return to the oven and roast for a final 10 minutes, or until the skin turns deep golden brown and crispy.
  9. Insert a meat thermometer into the thickest part of a wing, avoiding the bone, to verify it reads at least 165°F.
  10. Let the wings rest for 5 to 10 minutes before serving.

Notes

For extra crispy skin, finish the wings under the broiler for 2 to 3 minutes, watching closely to prevent burning. Season the wings the night before and refrigerate them uncovered for maximum crispiness. Save the pan drippings and reduce them on the stovetop with a splash of wine for an instant sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.