these turkey wings are so tasty, and they’re easy to make as a weeknight meal, but also satisfy the weekend treat category!
If you know me, you know I love my wings. Typically of the chicken variety (I have three different and equally delicious chicken wing recipes on my site already, find all those links below), but recently, I’ve been on the turkey wing bandwagon and ouuueeyyyy is it a good bandwagon to be on. I highly suggest hopping on, immediately.
Turkey wings can be a bit trickier to find at your average grocery store, so try to look at a more local level. I’ve been able to order mine weekly from Lufa Farms here in Montreal (sidenote, they have a great price on turkey wings too!) and yeah, I do it mean when I say weekly – these have become a new staple for us. They’re bigger than chicken wings (duh), so you can get away with having 2 for a meal (!) (or maybe that’s just me, Royal definitely eats more like 4). It’s so good to have a meat that’s likeee chicken, but not quite, since we do eat a lot of chicken around here.
This recipe is super simple too, you cook them at a high heat for 45 minutes or so (I’ve left them in for an hour and they are extraaa crispy). The dry rub is a few of my go-to and regularly featured spices, relying moreso on salt and pepper than paprika for these bad boys, as well as cumin, oregano, and I do add a dash (I mean dashhh) of cayenne pepper – feel free to add more than a dash if your taste buds can handle it, or feel free to omit if you don’t want any added spicey-ness!
Finally when it comes to serving – I did not include a recipe for honey mustard, but I highly recommend serving these wings with plain ol’ honey on the side or else a honey mustard mixture if you’re feeling a bit fancy (literally mix some honey with a bit of dijon mustard and taste it to figure out your preferred honey-mustard ratio – go bigger on the honey aspect though). I also love eating these with a salad (surprise surprise) or some sort of cabbage slaw (check out my not-at-all-fancy coleslaw recipe here).
Find the full recipe and instructions below. Drop me a comment or review below if you do try these wings, I’d love to know what you think! Follow me on IG for more daily grain free inspo @grainfreee.
A few more recipes if you’re looking for some more wings recipes:
the best turkey wings ever: ingredients
- 12 turkey wings
- 2 tbsp salt
- 2 tbsp black pepper
- 2 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp cumin
- dash cayenne pepper optional
- 4 tbsp extra virgin olive oil
the best turkey wings ever: how to
- start by preparing your spice rub, simply mix all your spices together in a shallow dish.
- remove your turkey wings and pat dry with paper towel, placing them on a large baking sheet, i like to line mine with parchment paper to make clean-up easier.
- take your spice rub and rub each turkey wing so it’s well-coated in spices, front and back.
- drizzle in the extra virgin olive oil.
- bake in a preheated oven at 400 for 30 mins – after 30 mins, remove from oven, flip each, and return to the oven for another 15 minutes or so, until perfectly browned and crispy, and cooked through.
- enjoy warm (or cold!) with a side of honey or honey-mustard for dipping.
the best turkey wings ever
Ingredients
- 12 turkey wings
- 2 tbsp salt
- 2 tbsp black pepper
- 2 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp cumin
- dash cayenne pepper optional
- 4 tbsp extra virgin olive oil
Instructions
- start by preparing your spice rub, simply mix all your spices together in a shallow dish.
- remove your turkey wings and pat dry with paper towel, placing them on a large baking sheet, i like to line mine with parchment paper to make clean-up easier.
- take your spice rub and rub each turkey wing so it's well-coated in spices, front and back.
- drizzle on the extra virgin olive oil across all the wings.
- bake in a preheated oven at 400 for 30 mins – after 30 mins, remove from oven, flip each, and return to the oven for another 15 minutes or so, until perfectly browned and crispy, and cooked through.
- enjoy warm (or cold!) with a side of honey or honey-mustard for dipping.