Description
Juicy roasted turkey wings with crispy skin, seasoned with herbs and baked to tender perfection.
Ingredients
- Turkey wings – about 4 lbs, split at joints, tips discarded
- Unsalted butter (or oil) – 2 Tbsp, melted
- Garlic powder – 1 tsp
- Dried thyme – 1 tsp
- Dried parsley – 1 tsp
- Chicken bouillon powder – 1 Tbsp
- Salt – 1 tsp
- Ground black pepper – ½ tsp
Instructions
- Preheat oven to 400 °F (200 °C).
- Pat turkey wings dry; split at joints and discard or set aside tips.
- Place wings in a baking dish. Drizzle with melted butter (or oil), then sprinkle garlic powder, thyme, parsley, bouillon powder, salt, and pepper over wings. Rub to coat evenly.
- Bake uncovered for about 1 hour, flipping halfway through, until the wings are golden brown and skin is crisp, and an instant‑read thermometer in the thickest part reads 165 °F (74 °C).
- Let rest for a few minutes before serving.
Notes
- You can substitute butter with olive oil or another neutral oil for different flavor or lower saturated fat.
- If wings are very large, bake for 75‑90 minutes instead of 60 to ensure tenderness.
- To protect from over‑browning, loosely cover with foil toward the end if needed.
- Leftovers keep well in the refrigerator (up to ~3‑4 days); reheat in oven to maintain crisp skin.
Nutrition
- Serving Size: 1 serving (≈ 1 wing or equivalent to ~4‑5.5 oz cooked meat with skin)
- Calories: 395 kcal
- Sugar: 0.2 g
- Sodium: 1020 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 35 g
- Cholesterol: 135 mg
