Turkey Wings & Turkey Stock

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Turkey Wings & Turkey Stock

These turkey wings are baked, not fried. But super crispy and rich tasting. Then use the leftovers to make the best turkey stock ever… perfect for homemade soup or freeze it ahead for holiday cooking. 

Prep Time : 5 mins

   Cook Time : 1 hr

      Total Time : 1 hr 5 mins

Ingredients

  • 8 Whole Turkey Wings
  • 1/4 cup olive oil
  • 3 tbsp poultry seasoning
  • kosher salt and pepper to pepper to taste
  • carrots, onions, celery, parsley, if making turkey stock

Instructions

  1. Preheat oven to 375 degrees.
  2. Place turkey wings in a large casserole dish or on a baking sheet, keeping in mind that the turkey will release its juices and you don’t want them to run over – so it should be a pan with sides!

  1. Brush both sides of the wings with olive oil. Sprinkle with poultry seasoning, salt and pepper. Cover wings with foil and place them in the oven for 30 minutes.

  1. Remove wings from the oven, raise the temperature of the oven to 425, remove the foil and put them back in the oven for an additional 30 minutes. This should give you nice crispy wings! Treat these just like you would chicken wings. Toss them in wing sauce, hot sauce, whatever you like. But these are also delicious right out of the oven!!

  1. MAKE TURKEY STOCK with the leftover bones and pan drippings! Dump pan drippings, leftover bones, and wing stuff into a slow cooker. Add 2-3 carrots chopped into a few pieces, a quartered onion, a handful of parsley, a piece of celery, or any combination of veggie drawer paraphernalia that could possibly go into turkey stock. (This is an excellent way to clear out the vegetable drawer! I have been known to use carrot tops!) Fill the slow cooker to the top with water, set it on low and let it cook all night. The next morning, turn off the slow cooker and let it cool until you can handle the stock without getting burned. Use a kitchen spider (or a slotted spoon) to remove the large pieces of turkey bones and vegetables. Place a strainer or cheese cloth over the top of your Ball or Mason jar and ladle stock into clean jars. The strainer will remove any leftover bits that you don’t want in your stock. Put the lids on the jars and place them in the fridge or the freezer. The amount of stock you end up with will depend on the size of your slow cooker. I have a gigantic one and put away more than 3 quarts of the most flavorful turkey stock, made from things that I would have otherwise put in the trash. Bring on holiday cooking!! I am ready!

Recipe Notes

Note: turkey wings vary in size. Larger wings will take a bit longer. Make sure your poultry reaches 165 degrees when the temperature is taken in the thickest part of the wing. Meat should be white not pink. 

Variations

  1. Flavor Boosters: For a deeper flavor, consider adding garlic cloves, bay leaves, or thyme to the turkey wings before baking. A splash of apple cider vinegar or soy sauce in the pan drippings can also enhance the stock’s richness.

  1. Spicy Twist: If you enjoy heat, toss the baked wings in a mixture of melted butter and hot sauce, or sprinkle them with chili powder and smoked paprika before roasting. For the stock, add a jalapeño or red pepper flakes for a subtle kick.

  1. Herb-Infused: Swap poultry seasoning for a blend of rosemary, sage, and oregano for a more herbal profile. Fresh herbs like parsley stems or cilantro can also be added to the stock for a brighter finish.

Tips

  1. Crispy Skin: To ensure the wings get extra crispy, pat them dry with paper towels before brushing with oil. For even crispiness, flip the wings halfway through the uncovered baking time.

  1. Stock Clarity: For a clearer stock, skim off any foam that rises to the top during the first hour of simmering. Straining the stock through a fine-mesh sieve or cheesecloth will also remove impurities.

  1. Time-Saver: If you’re short on time, bake the wings at 425°F the entire time (about 45-50 minutes) for faster crisping. For stock, a pressure cooker can reduce the cooking time to just 1-2 hours.

How to Store

  1. Refrigeration: Cooked turkey wings can be stored in an airtight container in the fridge for up to 4 days. Stock will last 3-4 days refrigerated; ensure it’s cooled completely before storing.

  1. Freezing: Freeze leftover wings or stock in portion-sized containers or freezer bags. Stock can be frozen for up to 6 months; leave some space in the container for expansion. For easy use, freeze stock in ice cube trays for small portions.

  1. Reheating: Reheat wings in the oven at 350°F for 10-15 minutes to maintain crispiness. Thaw frozen stock overnight in the fridge or warm it directly from frozen on the stovetop over low heat.

Conclusion

These baked turkey wings are a delicious and versatile dish, perfect for a hearty meal or as a starter for homemade stock. The crispy, flavorful wings can be enjoyed as-is or dressed up with your favorite sauces, while the stock serves as a fantastic base for soups, gravies, or holiday recipes.

By using every part of the wings—from the meat to the bones—you minimize waste and maximize flavor. Whether you’re prepping for a holiday or just craving a comforting meal, this recipe is a win-win for taste and practicality. Enjoy your culinary creation!

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