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Roasted Turkey Wings with Garlic and Herbs

These budget-friendly turkey wings are slow-roasted with garlic, rosemary, thyme, and lemon until fall-apart tender, then finished at high heat for irresistibly crispy skin.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Turkey Wings
  • 4 turkey wings about 2.5–3 lb total, patted dry
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 6 garlic cloves minced
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 3 tablespoons olive oil
  • 1 whole lemon halved
  • 1 cup chicken or vegetable broth
  • 1 teaspoon paprika optional

Equipment

  • Large roasting pan with 2-inch sides
  • Aluminum foil
  • Meat thermometer
  • Sharp knife
  • Measuring spoons and cups
  • Small mixing bowl
  • Basting brush

Method
 

  1. Remove turkey wings from the refrigerator 30 minutes before cooking and pat them completely dry with paper towels.
  2. Preheat the oven to 325°F (160°C).
  3. In a small bowl, mix garlic, rosemary, thyme, kosher salt, black pepper, paprika, and olive oil to form a paste.
  4. Rub the herb paste all over the turkey wings, coating the top, bottom, and any crevices.
  5. Place the seasoned wings skin-side up in a large roasting pan, tuck the lemon halves around them, and pour the broth into the bottom of the pan.
  6. Cover the pan tightly with aluminum foil and roast for 1 hour 15 minutes at 325°F (160°C).
  7. Remove the foil, increase oven temperature to 425°F (220°C), and continue roasting for 45–60 minutes until the skin is golden and crispy, basting once halfway through.
  8. Check for doneness: the thickest part of a wing should register 165°F (74°C) on a meat thermometer.
  9. Transfer wings to a platter, tent loosely with foil, and rest for 10 minutes before serving.

Notes

Save the flavorful pan drippings to make gravy or to drizzle over rice, potatoes, or vegetables.