So funny story: I was doing what I normally do, cooking on Instagram , when I was bombarded after the first post with the same question: are you going to post this to your website?! I initially had just set out to combine the version of turkey wings I learned from my grandmother, with the adjustments I’ve made to keep it keto, and technique provided by The Kitchenista Diaries for a one pan dish. I wasn’t expecting so many people to actually want the recipe. But alas, here we are. The fact that I have been asked no less than 10 times the past 3 days as to when this recipe will be up caused me to push back the other recipes I had to get this up. Because I’m getting this to ya’ll early, I don’t have elaborate pictures and such, but the recipe will deliver. Believe that!
So, before I jump into the recipe, let me tell ya’ll about my love for turkey wings. I remember being about 5 years old and flying to the states for the holidays. We went to my Grandma’s house and something smelled amazing! I went in the kitchen to check out what she was doing and I saw them, some “big, giant chicken wings!” as I exclaimed. She let me know they weren’t chicken, but were turkey and then she went on to show me how she made them. Sprinkled them with seasonings (lots of dried herbs composed her blend), chopped up some onions and sprinkled the entire mixture in a little flour. Before she put them in the oven, she put just enough water to cover the bottom and put on the lid. She used one of those black roasters with the white specks on it. I know you know what I’m talking about…everyone’s mom or grandma or aunt had one! Halfway through, she’d turn them and as the juices, water and flour combined, it would make a gravy. They were so good. The only thing I didn’t love: the skin! Flabby and not a crisp in sight, it wasn’t my favorite thing…as I got older, I worked on an improvement.
Fast forward to me as an adult making them myself, and I’d follow her recipe a good amount, cooking the flour and a little butter to make a brown roux first in the same pan (for color in the end gravy), adding garlic, adjusting dried seasonings for fresh herbs and then removing the wings at the end to place on a broiler pan and crisp the skin before serving. Once I decided to go keto, I started to play around with substitutes for flour, but ultimately decided reducing the gravy down using a boil method was the easiest way without needing any thickeners! I also gave up the water for homemade stock, which gives you a lot more flavor in the finished texture. When I read The Kitchenista Diary’s version of turkey wings, it struck me, because it had a lot of similarities to my version, except EVERYTHING was done in one roasting pan. I was intrigued and decided to try the technique of browning before AND after roasting to get the perfect texture and use less dishes. And, boom, here we are. A keto friendly, deliciously tender turkey wing ready to devour!
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Turkey wings make for a delicious, fun meal that is perfect for gatherings and celebrations Their rich, meaty texture pairs wonderfully with classic soul food sides and sauces However, to achieve the ideal tenderness, you need to cook turkey wings for the right amount of time. So how long should you bake turkey wings at 375°F?
The optimal baking time for juicy, fall-off-the-bone turkey wings at 375°F is 1 hour and 30 minutes to 2 hours. This relatively lengthy cook time allows the collagen in the wings to slowly break down into gelatin, resulting in moist, succulent meat. Let’s discuss why this timeframe delivers the best results.
Why Turkey Wings Need A Long Cook Time
Turkey wings contain a substantial amount of connective tissue and collagen These proteins require prolonged exposure to moist heat to transform into softened gelatin Gelatin is what gives the wings their signature juicy, wobbly consistency when properly prepared.
Cooking for less than 1 hour 30 minutes won’t sufficiently convert the collagen into tender gelatin. The meat will still be tough and chewy. Going over 2 hours leads to dried out, leathery wings as the fat and moisture cooks off.
The relatively low temperature of 375°F gives the collagen time to hydrolyze into luscious gelatin without overdrying the wings. Higher heat would cause the exterior to burn before the inside became tender.
Estimated Cook Times by Weight
The precise bake time can vary depending on the size of the wings. Larger, meatier wings may need slightly longer. Here are estimated cook times based on the weight of turkey wing drummets:
- 3 oz wings: 1 hour 15 min to 1 hour 30 min
- 4 oz wings: 1 hour 30 min to 1 hour 45 min
- 5+ oz wings: 1 hour 45 min to 2 hours
For the most accurate results, check the wings at the lower end of the time range using a meat thermometer. If they haven’t reached 165°F internally or the meat seems tough, continue baking until tender.
Tips for the Best Oven-Baked Turkey Wings
Follow these tips for irresistibly juicy turkey wings every time:
- Pat the wings dry before baking for crispy skin.
- Poke holes and rub with spices for seasoned flavor.
- Arrange in a single layer on a foil-lined pan for even cooking.
- Baste with oil or butter every 30 minutes for moisture.
- Turn wings over halfway through baking to promote browning.
- Add more dry rub or sauce after flipping for flavor layers.
The longer cook time is worth the wait when you pull deliciously juicy, fall-off-the-bone turkey wings out of the oven! Allowing those collagen proteins to transform into luscious gelatin makes all the difference in texture and flavor.
Serving Your Succulent Turkey Wings
Baked turkey wings pair perfectly with classic soul food sides. Try serving them with:
- Macaroni and cheese
- Collard greens
- Cornbread
- Coleslaw
- Mashed potatoes
- Baked beans
Don’t forget a dipping sauce! Cool ranch, tangy barbecue sauce, or spicy buffalo sauce all complement the wings nicely.
Leftovers will keep in the fridge for 3-4 days. Reheat in the oven until hot in the center. Turkey wings also make excellent sandwiches.
So next time you bake turkey wings, be sure to allow 1 hour and 30 minutes to 2 hours for the ideal tender, pull-apart texture. The wait is well worth it! Follow my tips for finger-licking juiciness.
Smothered Roasted Turkey Wings
A one pan wonder version of a comfort classic. Roasted wings that are contained in a delicious, succulent gravy! These are a perfect easy Sunday dish and are Keto AF!! At only 333 calories, you’ll be making these regularly without any guilt at all!
Juicy Baked Turkey Wings | You’ll Never Bake Turkey Any Other Way
FAQ
How long does it take to cook a turkey at 375 in the oven?
- Preparing the bird – Heat oven to 375 degrees. …
- Cooking the bird – Estimate 12-15 minutes per pound for stuffed turkeys. …
- Testing for doneness – You can either test by checking the temperature or checking the color of the juices. …
- Finishing off – Remove bird from the oven.
What temperature do you bake turkey wings at?
- For extra crispy skin: Bake at a higher temperature like 400°F.
- For more tender wings: Bake at a lower temperature like 350°F, potentially covering with foil to retain moisture.
- Check for doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F.
How long should wings be in the oven at 350 degrees?
Bake the wings for 60-70 minutes. After 30 minutes, turn the wings over. If you are using sauce, add it now. After another 30 minutes, turn them again.