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Roasting turkey wings is a great way to get the same flavor as a whole bird without the expense and time. Boil for soup or roast in the oven, basting frequently and flipping occasionally. Let the meat rest before serving for a moist and flavorful result. Check package directions for recommended cooking temperature and core temperature.
Because turkey wings, as well as other parts of the turkey, often go on sale after whole turkeys, you can frequently find these sections at great prices after the holidays. The problem is that many people don’t know what to do with the separate parts. The wings can be boiled for soup and used for other recipes, but you can also try roasting turkey wings for extra flavor. The easiest way is to prepare them as you would a whole turkey; place them in the oven at the same temperature as a whole bird, then cook until they reach the temperature recommended on a meat thermometer. Roasted turkey wings obviously don’t require as much cooking time, so check them often.
It’s also a good idea to flip the wings occasionally for more even cooking. Baste frequently to keep the meat tender and moist. You may want to cover the roasted turkey wings initially for faster and more thorough cooking, then roast them uncovered for the last few minutes to brown the wings.
Be sure to also check the package directions when buying a turkey. Many meat packages now offer helpful cooking instructions and indicate the recommended core temperature. Some companies that sell turkey also have websites or hotlines that offer cooking tips or answer frequently asked questions.
Making roasted turkey wings is a great way to get that same wonderful flavor without all the expense, preparation, and time it takes to roast a whole bird. You can inject roasted turkey wings with the marinade or apply a nice turkey pat to bring out the flavor. You may want to remove the skin to reduce the fat content, but keep in mind that the skin helps retain moisture. If you remove it, a marinade can help keep the wings from drying out.
Another good option when you want to roast turkey wings is to place a rack in the roasting pan. Place the wings on top of the rack so the fat seeps out and collects in the bottom of the pan. That way, the wings won’t sizzle in the grease, essentially being fried rather than roasted. This method also makes it easier to remove the wings and drain the fat.
When preparing roasted turkey wings, it’s a good idea to let the meat rest for a few moments before serving. This allows the meat to cook a little more, but also helps the juices be absorbed, thus creating a moist piece of meat. When meat is cut directly after cooking, much of the juice runs off onto the plate, leaving the meat drier, tougher and less flavorful.
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