These baked turkey wings have a perfectly seasoned and crispy skin that covers the juiciest and most moist meat. Minimal prep is needed, it’s SO delicious.
If you think of turkey, you often think of it whole roasted or just the turkey breast, but have you ever tried cooking certain cuts? Especially the turkey wings?
My oven-roasted turkey wings are a fun alternative to chicken wings and provide more bang for your meaty buck. I mean, one turkey wing is satisfying enough as a meal on its own. I assumed these wings would only be abundant during the festive season, but my butcher informed me they are available year-round!Table of Contents
Turkey wings are an underrated cut of meat that can be transformed into a delicious, budget-friendly meal when prepared properly. One of the easiest cooking methods for turkey wings is boiling. The moist, gentle heat helps break down collagen and connective tissues, resulting in wings that are fall-off-the-bone tender.
But can you really boil turkey wings to get great results? The short answer is yes – boiling is a foolproof technique for cooking turkey wings that are incredibly juicy flavorful and tender. When done right, boiled turkey wings can become a regular go-to item in your dinner rotation.
In this comprehensive guide, we will cover everything you need to know about boiling turkey wings from why the technique works so well to tips for maximizing flavor. Let’s dive in!
Why Boiling Turkey Wings Works
There are several reasons why boiling is an ideal cooking method for turkey wings:
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Even heat distribution – The hot liquid surrounds the wings to transfer heat gently and evenly, preventing uneven cooking.
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Avoids overcooking – The low simmer temperature keeps the meat moist without going past the point of doneness.
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Prevents drying out – The moist environment of the boiling liquid prevents the wings from losing moisture.
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Breaks down connective tissues – The long cooking time allows collagen and other tough tissues to fully break down into tender gelatin.
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Infuses seasoning – Spices and aromatics in the boiling liquid impart deep, robust flavor directly into the meat.
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Makes delicious broth – The concentrated turkey flavor left over after boiling is perfect for making soups, gravies and more.
So if you want seriously tender turkey wings without much fuss, boiling is clearly the way to go.
Picking the Best Turkey Wings for Boiling
Not all turkey wings are created equal when it comes to boiling. Here are some tips for selecting the best wings to ensure ideal texture:
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Choose whole wings – Whole wings retain moisture better compared to wing sections.
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Pick fresh over frozen – Fresh wings will cook more evenly, while frozen wings may cook unevenly.
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Go for large and meaty – More meat means more collagen to break down into tenderness.
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Avoid pre-injected wings – Plain wings absorb seasoning better during boiling.
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Inspect for plump, shiny skin – This indicates the wings are fresh, not aged.
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Get 1-2 pounds per person – For a main meal, figure this portion size.
Step-by-Step Guide to Boiling Turkey Wings
With the right turkey wings, boiling them is simple. Follow these easy steps:
Prep
- Rinse wings and pat dry
- Trim off excess skin or fat if desired
- Place wings in a large pot and cover with 2-3 inches of water
- Generously season the water with salt, herbs and aromatics
Cook
- Bring pot to a boil over high heat
- Reduce heat to low simmer, cover pot, and cook for 60-90 minutes
- Periodically skim foam and fat from the surface
- Add more hot water if needed to keep wings submerged
Finish
- Use tongs to transfer wings to a plate
- Strain and reserve broth for another use if desired
- Enjoy wings as is or crisp up under the broiler
And that’s all there is to it! With minimal effort, you can enjoy unbelievably tender boiled turkey wings.
Tips for Maximizing Flavor
Don’t settle for boring, bland boiled wings! Use these tips to amp up the flavor:
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Brown the wings first for deeper, roasted notes
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Swap water for chicken or turkey broth
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Add aromatics like onions, garlic, ginger or lemongrass
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Brighten with lemon juice, vinegar or wine
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Use warm spices like paprika, cumin, chili powder
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Infuse herbs like rosemary, thyme, cilantro or bay leaf
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Toss in vegetables like carrots, okra or green beans
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Finish with hot sauce, BBQ sauce or blue cheese dressing
With the right blend of seasonings and ingredients, your boiled wings will burst with incredible flavor.
What to Do with Perfectly Boiled Turkey Wings
Once you’ve mastered boiling turkey wings, there are endless possibilities for how to use them:
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Add to hearty soups, chilis and stews
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Shred or chop for salads, sandwiches and wraps
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Pair with classic soul food sides like collard greens and mac and cheese
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Float in noodle bowls or grain bowls for added protein
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Use leftover broth for gravies, risottos and more
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Serve Cajun-style with tangy hot sauce for dipping
No matter how you use them, the ultra-tender texture and concentrated flavor of boiled wings are a delicious addition to any dish!
Common Questions about Boiling Turkey Wings
How long should you boil turkey wings?
Plan on boiling turkey wings for 60-90 minutes until very tender and easy to remove from bones. Larger wings may take a bit longer.
Can you boil frozen turkey wings?
Yes, but thaw them completely first for even cooking. Add 15-30 extra minutes to the boil time.
What is the ratio of water to wings?
Generally cover wings fully with 2-3 inches of water. For concentrated broth, use less water and add more as needed.
Can you boil wings in advance?
Absolutely. Boiled wings can be refrigerated for 3-4 days or frozen for 4-6 months. Reheat gently before serving.
Is boiling or baking wings healthier?
Boiling uses no added fat, making it typically healthier. Baking also uses no added fat. Watch sodium content if consuming the broth.
What spices complement boiled wings?
Salt, pepper, garlic, onion, bay leaf, paprika, cayenne, oregano, thyme, sage and lemon juice all pair well with boiled wings.
Satisfy Your Wing Cravings with Boiled Turkey Wings
Clearly, boiling turkey wings is an easy, no-fuss way to enjoy amazingly tender, flavorful wings anytime. The moist heat effectively breaks down connective tissues for succulent, fall-off-the-bone meat with incredible depth of flavor. Follow the straightforward steps for preparing and seasoning boiled turkey wings, and you’re sure to make them a regular part of your dinner lineup. So grab a pot and submerge those wings to satisfy all your wing cravings in a snap! Your taste buds will thank you.
How to make baked turkey wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1—Prep. In a mixing bowl, mix the olive oil with salt, dried herbs, and spices.
Step 2- Season. Dredge to coat the wings in the spice mixture, cover, and allow to marinate for 5 minutes or up 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. After this time, remove the foil cover and cook for 5-10 minutes, or until the wings are golden and crispy on the edges.
Baked turkey wings cooking time
Depending on the size of the wings and how well your oven cooks things, turkey wings may take as little as 30 minutes or up to an hour to cook. With my oven (I have a Miele 2.0), it typically takes around 45 minutes.
The BEST way to check if your wings are done is to use a meat thermometer to check the internal temperature. The FDA recommends cooking the turkey until it reaches 165F in the thickest part of the wing.
- Pat dry the wings. Doing this helps crisp up the wings faster when you broil them.
- Don’t skip the chicken stock. Pouring the stock around the wings and baking them covered creates a flavorful steam that cooks the turkey to perfection and infuses it with lots of flavor and moisture. Don’t fret though- the exterior will be super crispy.
- Save the drippings. I love saving the turkey’s pan drippings to make a simple gravy. All I do is whisk in some extra chicken broth (around 1/2 cup), one tablespoon of cornstarch, and a little extra salt and pepper.
- Use turkey legs. This recipe works perfectly well for turkey legs, too.
- Change up the seasonings. I sometimes like to use poultry seasoning or cover the wings in a flavorful sauce before baking. 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. The best way to reheat these, whether frozen or right out of the fridge, is to bake them covered with foil. 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. However, frozen wings will work, but you’ll need to thaw them completely and pat them dry to soak up excess water.
Why I love this recipe
- Perfectly seasoned yet simple. A few simple spices and herbs are used to make well-seasoned wings.
- Hands-off cooking. I love how oven-baking the wings is an almost hands-off approach.
- Crispy and flavorful. Cooking the wings covered first yields juicy and tender turkey, while cooking it open at the end results in crispy skin.
- It’s easier than a whole turkey. My family LOVES a whole roasted turkey, but I often keep that for special occasions. The wings, though, I can make every week. They are also way cheaper.
- Perfect for the holiday season! I’ve started cooking these as part of Thanksgiving dinner, and my extended family and friends prefer this to the actual bird.
- Whole turkey wings. Separated and bone-in. Turkey wings are typically separated into three parts – drumettes, wingettes, and wingtips. My local butcher (and most butchers, it seems) can separate them for you, but if your whole wing is intact, it’s very easy to do so yourself.
- Chicken stock. Homemade or store-bought. Turkey stock will work too.
- Olive oil. To mix with the spices and coat the wings before baking them.
- Spices. Paprika, garlic powder, and onion powder are all I use for this recipe. It may be quite minimal, but trust me, the flavors pack a punch.
- Herbs. Dried thyme, Rosemary, and parsley pair well with turkey. I know it may be tempting to use fresh herbs, but when roasting or baking, fresh ones tend to burn rather than seep into the meat. Because of this, I recommend only the dried kind.
- Salt and pepper. To taste.