Turkey Wings Recipe

Prepare brine

In a large saucepan combine 2 cups of water, kosher salt, and brown sugar. Heat gently, stirring, until salt and sugar dissolve. Remove from heat and add remaining 6 cups cold water to cool the brine to room temperature. Add the peppercorns, bay leaves, crushed garlic and thyme sprigs.

Trim excess skin or fat from the turkey wings if desired. Pat wings dry with paper towels.

Submerge the turkey wings in the cooled brine in a nonreactive container or a large resealable plastic bag. Refrigerate for 4 to 8 hours (overnight up to 12 hours is acceptable for deeper flavor). Do not brine longer than 12 hours to avoid overly salty meat.

When brining time is up, remove wings from brine, discard the brine, and rinse wings briefly under cold water. Pat wings thoroughly dry with paper towels. Allow wings to sit uncovered in the refrigerator for 30–60 minutes if time allows to dry the skin for better browning.

Preheat the oven to 400°F (200°C). Arrange an oven rack in the middle position. Line a rimmed baking sheet with foil and set a wire rack on top; lightly oil the rack to prevent sticking.

In a small bowl combine smoked paprika, sweet paprika, garlic powder, onion powder, dry mustard, ground black pepper, crushed red pepper flakes, and 1 teaspoon kosher salt. Stir to mix evenly.

Rub each wing with about 1/2 tablespoon olive oil so the seasoning adheres. Sprinkle the dry rub evenly over all sides of the wings, pressing gently so it sticks. Make sure each wing is well coated.

Place the seasoned wings on the prepared wire rack spaced about 1 inch apart to allow hot air circulation for crisping.

Roast in the preheated oven for 35–45 minutes, turning once halfway through, until skin is deeply golden-brown and an instant-read thermometer inserted into the thickest part of the wing (avoiding bone) reads 175–185°F (79–85°C). If desired, broil for 2–3 minutes at the end to further crisp the skin—watch carefully to prevent burning.

While the wings roast, make the glaze: melt butter in a small saucepan over medium heat. Add the chicken/turkey stock and apple cider vinegar and simmer for 3–4 minutes to reduce slightly.

Stir in maple syrup or honey and simmer one more minute until glossy. Remove from heat and stir in chopped parsley. Taste and adjust seasoning; add a pinch of salt or pepper if needed.

When wings are done, transfer them to a serving platter and brush the glaze over the wings, or serve the sauce on the side for dipping.