Turkey Wings Recipe

Prepare and marinate wings

Pat the turkey wings dry with paper towels. In a large bowl, whisk together olive oil, soy sauce, apple cider vinegar, honey, minced garlic, grated ginger, smoked paprika, black pepper, and kosher salt. Add the turkey wings and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours or overnight for best flavor.

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Remove the wings from the refrigerator 20 minutes before cooking to come closer to room temperature. Arrange the quartered onion, chopped carrot, and chopped celery in the bottom of a large roasting pan or Dutch oven to form a rack for the wings. Add the bay leaf and thyme sprigs.

Brown the wings (optional but recommended)

Heat a large skillet over medium-high heat and add 1 tablespoon oil. Working in batches if necessary, sear the wings skin-side down until golden brown, about 4–5 minutes per side. Transfer the browned wings to the roasting pan on top of the aromatics.

Add braising liquid and roast

Pour 2 cups stock into the pan so it comes about 1/3 up the sides of the wings (do not submerge). Cover the pan tightly with a lid or foil. Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, until the meat is tender and pulls away from the bone.

Glaze and crisp

If you want sticky, glossy wings, mix brown sugar, hot sauce, and melted butter in a small bowl. Remove the wings from the oven and discard bay leaf and large thyme stems. Increase oven temperature to 425°F (220°C). Brush the glaze over the wings on all sides and return to the oven, uncovered, for 10–15 minutes until the glaze is bubbling and the skin is nicely caramelized. Watch closely to avoid burning.

Transfer wings to a serving platter, spoon some of the pan juices over them, and sprinkle with chopped parsley. Serve with lemon wedges for squeezing over the meat. Leftover braising liquid strained and reduced makes a great sauce.