These baked turkey wings have a perfectly seasoned and crispy skin that covers the juiciest and most moist meat. Minimal prep is needed, it’s SO delicious.
If you think of turkey, you often think of it whole roasted or just the turkey breast, but have you ever tried cooking certain cuts? Especially the turkey wings?
My oven-roasted turkey wings are a fun alternative to chicken wings and provide more bang for your meaty buck. I mean, one turkey wing is satisfying enough as a meal on its own. I assumed these wings would only be abundant during the festive season, but my butcher informed me they are available year-round!Table of Contents
Wings are a favorite appetizer for many people. Both chicken and turkey wings make for a delicious, protein-packed snack. But when it comes to nutrition, taste, and preparation, how do these two types of wings compare?
I decided to do a thorough examination of chicken and turkey wings to find out which reigns supreme. Here’s what I discovered in my quest to determine whether turkey wings are better than chicken wings.
Nutritional Profile
When comparing chicken and turkey wings, one of the biggest factors is their nutritional content. Here’s how they stack up:
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Calories Chicken wings have slightly more calories per serving A 100g serving contains 324 calories for chicken wings versus 197 calories for turkey wings
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Protein Both options are high in protein, with chicken wings having 1987g and turkey wings having 2022g per 100g.
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Fat: Chicken wings have significantly more fat at 21.81g per 100g. Turkey wings are lower in fat at 12.32g.
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Cholesterol: Chicken wings have 79mg cholesterol per 100g while turkey wings have 70mg.
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Sodium Chicken wings contain a much higher 320mg of sodium compared to 55mg in turkey wings,
So when it comes to nutrition, turkey wings edge out chicken wings. They are lower in calories, fat, and sodium.
Taste and Texture
While nutrition is important, taste and texture also play key roles. Here’s how chicken and turkey wings compare in these areas:
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Flavor: Turkey wings have a deep, rich flavor. The dark meat is quite juicy and savory. Chicken wings are milder in flavor.
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Skin: The skin on turkey wings crisps up very nicely when cooked. It provides great texture. Chicken skin also crisps up well during cooking.
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Meat: Turkey wing meat is thicker and heartier. Chicken wing meat is leaner and slightly stringier.
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Marinades: Marinating turkey wings is highly recommended to keep the meat moist and infuse flavor. Chicken wings also benefit from marinades.
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Sauces: Turkey wings pair well with gravies and sauces. Chicken wings go great with a range of sauces and dips.
For taste and texture, it’s a subjective matter of preference. But turkey wings seem to have a slight edge with their bold, juicy flavor and crispy skin.
Cooking Methods
Chicken and turkey wings can be prepared using various cooking methods:
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Roasting is ideal for turkey wings. The low, slow heat helps break down the collagen for tenderness. Chicken wings can also be roasted but may dry out.
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Grilling over medium heat works wonderfully for turkey and chicken wings. The render fat drips away while the skin gets crispy.
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Frying is the go-to for chicken wings, especially when tossing in sauce after. Turkey wings can also be fried but absorb more oil.
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Braising helps keep turkey and chicken wings extra moist. Opt for wet rubs rather than dry ones when braising.
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Broiling gives great color and char. Works fast on thin chicken wings. Thicker turkey wings may need more time under the broiler.
Both types of wings are versatile to cook. Turkey wings do especially well with roasting and grilling, while fried chicken wings are an all-time favorite.
Price and Availability
When considering which type of wings to buy, price and availability also come into play:
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Chicken wings are widely available year-round at grocery stores and butcher shops. They are usually an affordable option.
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Turkey wings may be harder to find. Check the freezer section or make a special request to your butcher. They are typically priced per pound.
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Whole turkeys are easier to find than turkey wings. You can save money by cutting wings off a whole turkey yourself.
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Chicken wings come in drums, flats, or whole. Turkey wings are usually sold whole.
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Specialty or free-range chicken wings will have a higher price tag than standard. The same applies to heritage breed turkey wings.
Pricing and availability may vary based on your location. But chicken wings generally win out in terms of convenience and cost.
Nutritional Needs
Your individual dietary needs should play a role in choosing between chicken and turkey wings. Here are some considerations:
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If minimizing fat, turkey wings are the clear winner. They are significantly lower in fat and calories.
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For low-carb diets, turkey wings are the better choice given their zero carbs.
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Turkey wings contain less sodium, making them ideal for sodium-restricted diets.
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Chicken wings offer more overall vitamin content. Turkey has an edge for vitamins B6 and B12.
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Both provide beneficial minerals like zinc, iron, selenium, and phosphorus.
Take your nutritional needs into account when deciding which type of wings to incorporate into your diet. Those limiting sodium or fat may do better with turkey wings.
The Verdict: Turkey Wings Win!
After breaking down all the considerations from nutrition to price and preparation, I’m declaring turkey wings the winner in the chicken vs. turkey wing showdown!
Here are the key reasons why turkey wings come out on top:
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Packed with juicy, rich flavor
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Have a pleasantly crispy skin when cooked
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Lower in calories, fat, and sodium than chicken wings
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Higher levels of vitamins B6 and B12
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Stand up well to roasting, grilling, braising, and broiling
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Can be an affordable alternative if buying whole turkeys
Of course, everyone has personal taste preferences. The choice between chicken wings and turkey wings often comes down to what you are craving! Both make for a tasty, protein-filled appetizer.
But if you’re looking for a healthier overall option that still delivers big, bold flavor, turkey wings are the way to go. So next time you’re planning wings for game day or a party appetizer, I suggest giving turkey wings a try. You may just find yourself converted to team turkey!
How to make baked turkey wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1—Prep. In a mixing bowl, mix the olive oil with salt, dried herbs, and spices.
Step 2- Season. Dredge to coat the wings in the spice mixture, cover, and allow to marinate for 5 minutes or up to 30 minutes.
Step 3- bake. Transfer the wings to a baking dish and pour the chicken stock around them. Cover the dish with aluminum foil and bake for 30 minutes.
Step 4- Broil. After this time, remove the foil cover and cook for 5-10 minutes, or until the wings are golden and crispy on the edges.
Baked turkey wings cooking time
Depending on the size of the wings and how well your oven cooks things, turkey wings may take as little as 30 minutes or up to an hour to cook. With my oven (I have a Miele 2.0), it typically takes around 45 minutes.
The BEST way to check if your wings are done is to use a meat thermometer to check the internal temperature. The FDA recommends cooking the turkey until it reaches 165F in the thickest part of the wing.
- Pat dry the wings. Doing this helps crisp up the wings faster when you broil them.
- Don’t skip the chicken stock. Pouring the stock around the wings and baking them covered creates a flavorful steam that cooks the turkey to perfection and infuses it with lots of flavor and moisture. Don’t fret though- the exterior will be super crispy.
- Save the drippings. I love saving the turkey’s pan drippings to make a simple gravy. All I do is whisk in some extra chicken broth (around 1/2 cup), one tablespoon of cornstarch, and a little extra salt and pepper.
- Use turkey legs. This recipe works perfectly well for turkey legs, too.
- Change up the seasonings. I sometimes like to use poultry seasoning or cover the wings in a flavorful sauce before baking. Like chicken wings, they are so easy to adapt.
To store. Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze. Baked wings can be frozen for up to 3 months.
To reheat. The best way to reheat these, whether frozen or right out of the fridge, is to bake them covered with foil. Once heated through, broil the wings for a few minutes to crisp them up again.
Overcooking and undercooking turkey wings are the main reasons they turn out tough. I know I sound like a broken record, but please use a meat thermometer to double-check. Once the meat reaches 165F, it’s ready to eat!
This particular baked turkey wings recipe is healthy. Turkey wings are high in protein and a range of other essential nutrients. With this said, turkey wings are considered dark meat. This means they are higher in calories and fat than turkey breast. So, consume them in moderation and paired with healthy side dishes.
Yes, you can bake turkey wings smothered in gravy. However, this cooking method will not yield crispy results.
I prefer fresh turkey wings because, through recipe testing, I find they retain the most juice and flavor. However, frozen wings will work, but you’ll need to thaw them completely and pat them dry to soak up excess water.
Why I love this recipe
- Perfectly seasoned yet simple. A few simple spices and herbs are used to make well-seasoned wings.
- Hands-off cooking. I love how oven-baking the wings is an almost hands-off approach.
- Crispy and flavorful. Cooking the wings covered first yields juicy and tender turkey, while cooking it open at the end results in crispy skin.
- It’s easier than a whole turkey. My family LOVES a whole roasted turkey, but I often keep that for special occasions. The wings, though, I can make every week. They are also way cheaper.
- Perfect for the holiday season! I’ve started cooking these as part of Thanksgiving dinner, and my extended family and friends prefer this to the actual bird.
- Whole turkey wings. Separated and bone-in. Turkey wings are typically separated into three parts – drumettes, wingettes, and wingtips. My local butcher (and most butchers, it seems) can separate them for you, but if your whole wing is intact, it’s very easy to do so yourself.
- Chicken stock. Homemade or store-bought. Turkey stock will work too.
- Olive oil. To mix with the spices and coat the wings before baking them.
- Spices. Paprika, garlic powder, and onion powder are all I use for this recipe. It may be quite minimal, but trust me, the flavors pack a punch.
- Herbs. Dried thyme, Rosemary, and parsley pair well with turkey. I know it may be tempting to use fresh herbs, but when roasting or baking, fresh ones tend to burn rather than seep into the meat. Because of this, I recommend only the dried kind.
- Salt and pepper. To taste.
Simple Baked Turkey Wings – Better than chicken!
FAQ
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