Wondering what to do with turkey wings? This guide covers how to pick them, cook them, store them, and swap them, plus 6 recipes to put them to work.

What are turkey wings?

Turkey wings are the meaty wing sections of the bird, far bigger than chicken wings and full of rich dark meat with skin and collagen. They are cheap and deeply flavored, and they reward the kind of slow cooking that turns tough into tender.

A whole wing splits into three parts. The meaty drumette and the flat middle hold most of the meat, while the bony tip is gold for the stock pot.

Treat them like a small braise, not a quick snack. Their size and connective tissue mean they need time to soften, but the payoff is meat that pulls clean off the bone, plus a tip or two for stock.

Ways to Cook Them

Wings want low, slow heat.

Braise them in stock until the meat loosens, smoke them for deep flavor, or roast them slow so the skin crisps while the meat stays moist. Braised Turkey Wings simmers them in a savory gravy until tender, and Turkey Wings & Gravy spoons the pan juices over rice or mashed potatoes.

They also play the spicy-bar-snack role at scale. Buffalo Turkey Wings tosses roasted pieces in hot sauce and butter, while Hot N'saucy Turkey Wings leans on a sticky glaze.

And they make broth. A couple of wings give body and gelatin to a pot of stock or a Cure-All Chicken Soup, where the collagen-rich pieces enrich the liquid.

Pairing and Pitfalls

Wings love bold, saucy partners. Garlic and smoked paprika suit the rich meat, a little hot sauce and honey make a sticky glaze, and a starchy side soaks up the gravy.

The main mistake is undercooking. Wings are full of connective tissue, so pulling them at the 165°F (74°C) safe mark leaves them rubbery; push them to 175°F (79°C) or beyond so the collagen melts and the meat pulls clean.

Crowding the pan is the other slip. Pack roasted wings tight and they steam instead of browning, so spread them out for crisp skin.

Substitutes

Chicken wings are the obvious swap, much smaller and quicker; expect to cook them in a fraction of the time and to use several to match one turkey wing. Turkey drumsticks or thighs give the same dark meat for a braise.

For stock alone, a turkey neck or carcass delivers similar body and gelatin without the eating meat.

Buying and Storing

Look for plump wings with moist, unblemished skin and no gray patches. They are usually sold whole, sometimes split; whole wings give you tips for the stock pot.

Keep raw wings cold at or below 40°F (4°C) and cook within one to two days. They freeze well for up to nine months wrapped tight. Thaw in the fridge overnight, never on the counter.

Quick facts

In Chinese

火鸡翅膀

British (UK) term

Turkey wings

en français

ailes de dinde

en español

alas de pavo

Recipes using turkey wings

There are 6 recipes that contain this ingredient.

All 6 recipes