Crispy baked turkey wings in the oven with a dry rub, brined or just simple salt and pepper turn out great. Enjoy as an appetizer or meal.
We oven baked turkey wings the other night after breaking down a whole turkey earlier that day. I wanted to be able to share how long each piece took in the oven to get juicy and moist. Now we’re here to share how to cook the drummettes and wingettes perfectly. (affiliate links present)
A buttermilk brine works wonders to tenderize the tougher turkey wing meat, and it helps to keep the wings plump after frying. I also season the dry flour mixture that coats the wings with salt and pepper for a mild kick.
Turkey Wings in the Oven
To get the most accurate read insert a meat thermometer into the thickest portion with the pan removed. If it is still in the hot oven it may be off. While you bake the wings you can make side dishes like mashed potatoes, steamed veggies and/or a salad.
To sauce or not to sauce: Traditionally when you cook chicken wings at 375 I would add a sauce near the end so it bakes on and kinda’ caramelizes. You could do the same for these too but I would suggest brushing that on about 15 minutes before your hour is up. AND I would also brush on more when uncovered.
The flavor of the meat isn’t much different from bird to bird really so if you are all about bbq or teriyaki wings then go for it friends!! I mean not super traditional if you are serving this for Thanksgiving dinner or whatever but who cares. We are known to serve pizza for Christmas sometimes so tradition for us sometimes goes out the window.
Another option if you want really crispy is to follow our baking soda wings steps. You toss them in this mixture to draw out the moisture from the outside so the outside gets super crunchy. Try them all I say to see which you love best, then next year you’ll know.
320 calories, 16.4 g fat, 40.5 g protein, 0 g carbohydrate, 0 g fibre, 114 mg sodium
Turkey roasts more quickly when it’s broken up into individual pieces. These turkey thighs, drumsticks, wings and breasts are brined in a salt solution prior to roasting to ensure a moist and flavourful meat.
Turkey Wing Brine
FAQ
Do you need to brine turkey wings?
What does a brine do for turkey?
Do I rinse turkey after brining?
Why do you soak turkey wings in vinegar?
How do you brine Turkey wings?
Add 4 cups of ice and a half-gallon of cold water to the mixture. Then, place it in the fridge until you’re ready to brine the turkey wings. Place the wings into the brine and keep them in the fridge for up to 24 hours. Remove the wings, discard the brine, and rinse the wings thoroughly before seasoning.
How do you brine Turkey wings in a crock pot?
When all the sugar and salt are dissolved, turn off the heat and let the liquid cool to room temperature. Add 4 cups of ice and a half-gallon of cold water to the mixture. Then, place it in the fridge until you’re ready to brine the turkey wings. Place the wings into the brine and keep them in the fridge for up to 24 hours.
What is brining a Turkey?
Brining is soaking your turkey in salted water for many hours or overnight. The turkey absorbs some of the water while soaking in your brining liquid, and the salt dissolves some muscle proteins, which results in the meat contracting less while it’s in the oven and losing less moisture as it cooks. What do the experts say?
Why do turkeys need to be brined?
Brining, whether you’re using a traditional water-based brine or a dry brine, improves a turkey’s ability to retain moisture. Certain muscle proteins are naturally dissolved by the salt in the brine solution. Once these proteins are dissolved, muscle fibers lose some of their ability to contract when cooking.