Garlic and Herb Butter Turkey Wings are tender and juicy on the inside and crispy on the outside! Rubbed with melted butter and seasoned with herb dry rub then finished with the most delicious garlic and herb butter glaze. This turkey wings recipe is incredibly flavorful and delicious!
Crispy Baked Turkey Wings Recipe.
Turkey wings are like gigantic chicken wings, but a lot more meaty! This garlic and herb butter turkey wings recipe results in juicy and flavorful wings that are super easy to make!
During the holiday season, turkey wings can be found at most grocery stores and come in a 3-4 pound package with two large wings. A turkey wing can be broken into drummette, middle wing and wing tip. The wing tip is commonly discarded or used for making broth.
From there, brush the drummettes and middle wings with melted butter and season with a homemade herb blend, then bake until the skin is crispy and the meat is tender! Finish with a buttery glaze before serving.
Serve the wings as an appetizer or as the main course!
Why You'll Love This Recipe.
Juicy and flavorful. This garlic and Herb Butter Baked Wings Recipe packs a lot of flavor! The wings are coated in a butter, garlic and herb blend before baking, then after baking they are rubbed down with more garlic herb butter and broiled for crispy skin! They're incredible.
Crispy skin. These turkey wings are roasted on wire rack, allowing the skin to get nice and crispy on both sides of the wings! Then the wings are brushed with a herb butter glaze and broiled to perfection.
Easy to make. All you need is about 10 minutes of hands-on prep time, then just let the wings bake!
Don't need to cook a whole bird. This option is great for those that don't want to cook an entire turkey for Thanksgiving, or if you're just looking for a great appetizer.
Are Turkey Wings Better Than Chicken Wings?
Turkey wings and chicken wings taste very similar. The main difference is that turkey wings are a lot more meaty than chicken wings. This is because turkey wings are a lot bigger!
Turkey wings work well served as the main course, whereas I see chicken wings as more of an appetizer.
So, it really depends how you plan to serve the wings and personal preference.
How to Split Turkey Wings.
Turkey wings are made up of 3 parts: drummette, middle wing and wing tip.
Drummette: Looks similar to the turkey drumstick, but smaller. This is the meatiest part of the wing.
Middle wing or wingette: Found between the drummette and the wing tip. It has two bones that run horizontally through it.
Wing tip: Found at the end of the middle wing, doesn't have much meat or flavor. I don't bake the wing tips, but you can use them to make turkey broth, if desired.
Now, let's talk about how to split turkey wings!
- Separate the drummette and middle wing: Place the whole wing on the cutting board and find the joint where the dummette meets the middle wing. It's pretty easy to spot. Use a knife of kitchen shears to cut the skin and meat around the joint. Grab the drummette and the middle in each hand and break it at the joint. You may need to use the knife again.
- Cut off the wing tip: The wing tip comes off the other end of the middle wing. Use a knife to cut off it off. The wing tip isn't very meaty, so discard or use it to make broth.
- Turkey wings. Turkey wings are typically only available at grocery stores around Thanksgiving.
- Garlic powder.
- Onion powder.
- Ground thyme.
- Ground sage.
- Parsley flakes.
- Lemon juice. Fresh or from a bottle works.
- Fresh parsley.
How to Make Crispy Baked Turkey Wings.
This crispy baked turkey wings recipe is super easy! All you really need is turkey wings, butter and some spices. Here's how to make baked turkey wings:
- Split the turkey wings. Break the turkey wings into 3 sections: drummette, middle wing and wing tip. Discard the wing tip.
- Season. Rub the drummette and middle wing with melted butter, then sprinkle with lots of dry rub.
- Bake. Bake for about 1 hour and 15 minutes, or until the internal temperature is 165 degrees F. For extra crispy skin, bake on a wire rack.
- Glaze. Rub with garlic butter glaze and broil for a few minutes.
- Enjoy. Serve with more glaze on the side and enjoy!
How Long to Cook Turkey Wings at 400 Degrees F.
Turkey wings need to bake at 400 degrees F for about 1 hour and 15 minutes.
The turkey wings are done cooking when the internal temperature of the wing reads 165 degrees F on a meat thermometer.
Why are my turkey wings tough?
When it comes to cooking meat, there's always a sweet spot. You want to cook turkey wings just enough so that they are fully cooked for safe consumption, but you also want to avoid overcooking them.
Undercooking or overcooking turkey wings can result in tough meat. The best way to ensure you don't overcook or undercook turkey wings is to insert a meat thermometer into the thickest part of the meat to check the internal temperature.
Turkey wings should be cooked to an internal temperature of 165 degrees F. Any less time and you risk getting sick from undercooked meat, and any more time will result in tough, dry meat.
How Many Turkey Wings in One Pound?
The turkey wings that I commonly buy come in a 3-4 pound package, and there are 2 turkey wings inside. That includes the drummette, middle wing and wing tip as a whole. From there, I cut the turkey wings into 3 pieces.
What to Serve with Turkey Wings.
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Garlic and Herb Butter Baked Turkey Wings
- 3-4 pounds chicken wings (should be 2 turkey wings)
- 3 tablespoons melted butter
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
- 1 teaspoon ground sage
- 1 teaspoon dried parsley flakes
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Herb Butter Glaze
- ¼ cup salted butter
- 2 garlic cloves
- 1 teaspoon lemon juice
- ½ tablespoon honey
- ⅛ teaspoon ground thyme
- ⅛ teaspoon ground sage
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, plus more for garnish
- Preheat the oven to 400 degrees F.
- Separate the wings at the joints into drummettes, middle wings and wing tips. To do so, cut the skin and meat around the joint between the drummette and middle wing and use your hands to break the joint. Then cut off the wing tip and discard or save to make broth.
- Mix together the spices to make the dry rub and set aside.
- Pat the wing sections dry. In a large bowl toss the wing sections with the melted butter then with the dry rub.
- Line a baking sheet with foil or parchment paper and top with a wire rack. Arrange the wing sections on top skin side up.
- Bake for 45 minutes, then flip and bake another 30-45 minutes or until the skin is crispy and the internal temperature reads 165 degrees F.
Herb Butter Glaze
- Heat butter in a small pan over medium heat. Add the remaining glaze ingredients and cook for about 1 minute until smooth.
- Remove the wings from the oven and flip over again, so the skin side is up. Brush the tops and sides of the wings with the glaze then return to the oven and broil for 2-3 minutes, or until the skin is crispy.
- Save any leftover glaze and brush more on once the wings are done broiling, or use for dipping! Garnish with chopped fresh parsley, if desired.