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Crispy baked turkey wings are my go to when I want the comfort of wings with extra juiciness and crunch. These oven baked wings use a timing trick plus one special pantry ingredient to get every bit as golden and crisp as the fried kind but with less fuss and easier clean up. If you love a big meaty wing or want something fun besides chicken this one never disappoints.
My first batch of these crispy turkey wings won over my entire family on Thanksgiving when we needed more snacks before dinner. Now my friends request them for every football Sunday.
Ingredients
- Turkey wings: Split wings give more surface area for crispy skin. Look for firm skin with no tears and avoid overly fatty or bruised pieces.
- Aluminum free baking powder: This is the magic crisp maker. It raises the skin away from the meat for better air flow. Make sure it is aluminum free for a neutral flavor.
- Salt: Use fine kosher or sea salt for even seasoning and the right crunch boost. Taste before serving in case you want an extra sprinkle.
Step by Step Instructions
- Prep the Tray:
- Line your baking sheet with foil for super easy cleanup. Set a wire rack on top and lightly oil it to keep the wings from sticking as they roast.
- Dry the Wings:
- Use several paper towels and blot the wings on all sides. This step is critical for that extra crisp skin since excess moisture steams the turkey instead of roasting it.
- Mix the Coating:
- In a small bowl combine baking powder and salt. Sprinkle it evenly over the wings in a large bowl. Toss thoroughly with your hands until every piece is lightly dusted all over.
- Arrange and Start Low:
- Spread the wings out in a single layer on the rack. Bake at 300F for 20 minutes to slowly render fat from the skin without overcooking the meat.
- Blast with High Heat:
- Raise the oven temperature to 450F and continue roasting for 30 minutes. Carefully flip each wing and roast for another 20 to 30 minutes until deeply golden and crisp at the edges.
- Rest and Serve:
- Let the wings rest about 5 minutes out of the oven the steam settles and the skin crisps even more. Serve as is or toss in your favorite sauce.
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My favorite part of these wings is the crunchy golden skin. My dad and I always race to get the crispiest bite first whenever I make a fresh batch. Once you try a turkey wing cooked this way you may never go back to frying.
Storage Tips
Leftover turkey wings keep well in an airtight container in the fridge for up to three days. Reheat on a rack in a hot oven to restore the signature crispiness.
Ingredient Substitutions
If turkey wings are hard to find chicken wings work just as well but will need shorter baking times. You can spice up the baking powder mixture with garlic powder smoked paprika or dried herbs to match your favorite sauce.
Serving Suggestions
Serve the wings alongside cool ranch or blue cheese dipping sauce. They also go great piled onto a platter with carrot and celery sticks or as part of a larger game day spread.
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Turkey Wing Traditions
Turkey wings are popular in Southern cooking especially at soul food cookouts and family reunions. People love them for their size and juicy meat plus they are easier to eat than whole turkey legs.
Recipe FAQs
- → How do you get turkey wings crispy in the oven?
A combination of patting the wings dry, dusting with baking powder and salt, and using a two-step baking process at different temperatures ensures extra crispiness.
- → Can I use whole turkey wings?
Yes, just cut whole wings into drumettes and flats for even baking, reserving the tips for stock or other uses.
- → Why is aluminum-free baking powder important?
Aluminum-free baking powder avoids any metallic taste and promotes a more natural flavor in the baked wings.
- → Should I use a wire rack?
A wire rack elevates the wings, allowing air to circulate underneath so the skin crisps up all over rather than steaming on the bottom.
- → Can I add other seasonings?
Absolutely! Mix in your favorite herbs and spices with the baking powder and salt for even more flavor variety.