I was planning to have roast turkey thigh, but once the package was opened I discovered it was wings instead! I had never cooked or eaten turkey wings before, but I love chicken wings rather than white meat. This turned out to be a happy accident–leaving me wondering why I’d never tried turkey wings before.
Turkey wings look a lot like chicken wings–just much bigger. “An Anatomical Guide to Chicken Wings” from Kitchn will give you a good start on understanding wing anatomy and how to describe the parts.
My turkey wings were just the “flat” and the tip–no “drumettes” in this package which was fine with me since my favorite part of the chicken wing is the “flat”.
I did a little skulking about on the internet to see what times and temperatures were recommended for roasting or baking turkey wings. I discovered a wide range of temperature recommendations–from 275°F to 425°F, and quite a range of times–from 30 minutes to three hours. (Just like with chicken wings if you look.) After perusing a few recipes I decided that one using “crispy” in the title fit my appetite for this particular meal.
I seasoned the turkey wings (leaving tip and flat together–pure unadulterated laziness as well as the pressure of a looming deadline) with kosher salt and let them sit for about 45 minutes. Then I patted them dry, rubbed them with olive oil, and put them on a rack on a foil-lined (more laziness) rimmed baking sheet, and gave them a final sprinkle of salt and black pepper. After baking for 1 hour and 20 minutes I had some seriously crispy wings. The only detraction was that the meat wasn’t as tender as I might have wished. But definitely edible!
For my next attempt at turkey wings (yes, there will be another) I’ll try splitting the cooking time starting with just a little water in the baking sheet covered with foil, followed by some open cooking time for the crisp skin.
If you’re one of those people who think there is never enough crispy skin on the Thanksgiving turkey, you’ll love these. Even the tips can provide some good nibbling if you are one of us.
The bones and the roasted tips from these wings went into the Instant Pot for a quick little batch of brown turkey stock. These wings will provide one more meal with turkey soup.
A son gôut!