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A plate of roasted chicken drumsticks, thighs, and turkey wings garnished with herbs, served with bowls of chopped parsley and dipping sauce.

Turkey Wings

Mandy Applegate
Turkey Wings have become my favorite comfort food when I crave that rich turkey flavor without the stress. The meat becomes fall-apart tender with crispy golden skin, and the rich garlic pan sauce makes everything taste incredible. I make them for Sunday family dinners, holiday gatherings, Thanksgiving, Christmas, and church potlucks where they're always a crowd-pleaser. They stay fresh in the fridge for 3 days or freeze for up to 3 months and reheat beautifully.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Dinner, Main Course
Cuisine American
Servings 3
Calories 705 kcal

Ingredients
 
 

  • 6 turkey wings
  • ½ cup chopped onion
  • 1 teaspoon poultry seasoning
  • Salt and black pepper to taste
  • 1 tablespoon minced garlic
  • 1 cup chicken broth divided
  • ½ cup white wine
  • Fresh parsley for garnish

Instructions
 

  • Preheat your oven to 350°F (180°C).
  • Place the turkey wings and chopped onion in a baking pan. Season both sides of the wings with poultry seasoning, salt, black pepper, and garlic. Pour in the chicken broth and white wine, then cover the dish tightly with foil or a lid.
    6 turkey wings, ½ cup chopped onion, 1 teaspoon poultry seasoning, Salt and black pepper, 1 tablespoon minced garlic, 1 cup chicken broth, ½ cup white wine
  • Bake for 1 hour, or until the wings start to brown. Uncover and continue baking for another hour, or until the wings are golden brown and fully cooked. The internal temperature should reach 165°F (74°C) near the bone.
  • Garnish with fresh parsley before serving.
    Fresh parsley

Notes

Here's how I make sure they turn out perfectly every time:
  • Use a single layer: Arrange the wings so they're not stacked or overcrowded, which helps them cook evenly and brown properly during the uncovered stage.
  • Adjust seasoning to taste: Turkey wings can handle bold flavors, so don't be shy with the poultry seasoning, garlic, salt, and pepper. Taste the pan sauce and adjust if needed before serving.
  • Don't skip the foil cover: Covering the pan for the first hour traps steam, keeps the wings tender, and prevents them from drying out.
  • Check the temperature: Always use a meat thermometer to confirm the internal temperature reaches 165°F near the bone, especially since wings can have thicker sections that take longer to cook through.
  • Save the pan sauce: Those concentrated pan drippings are liquid gold. Skim off excess fat if you want, but definitely spoon that garlic-wine sauce over the wings when serving.
  • Flash-freeze for storage: If you're freezing leftovers, place the cooled wings on a baking sheet and freeze for 1 hour before transferring to containers so they don't stick together into one big clump.

Nutrition

Calories: 705kcalCarbohydrates: 4gProtein: 70gFat: 43gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gCholesterol: 242mgSodium: 484mgPotassium: 907mgFiber: 1gSugar: 2gVitamin A: 58IUVitamin C: 3mgCalcium: 71mgIron: 5mg
Keyword Turkey Wings
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