This baked turkey wings recipe starts covered with onion and broth, then finishes uncovered for browned skin. Savory Dust seasons the cooking juices and the final coating without a heavy dry crust.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
3 pounds (1.35 kg) turkey wing drumettes and flats, separated at joints
1 medium onion (150 g), sliced
1 cup (240 ml) low-sodium chicken broth, plus more if needed
Set up the pan. Heat oven to 350°F (175°C). Place onion in a 9-by-13-inch metal roasting pan and add broth. Use fully thawed wing sections; pat dry without rinsing.
Cover and bake. Rub wings with oil and 1 teaspoon Savory Dust. Arrange skin-side up in one layer over the onion, then cover tightly with foil. Bake for 90 minutes.
Check tenderness. Carefully lift the foil away from your face. Check each thick section away from bone for at least 165°F (74°C), then assess tenderness: a skewer should slide in readily. If still firm, cover and bake another 20–40 minutes. Add a little hot broth if the pan is drying out.
Brown the skin. Raise the oven to 425°F (220°C). Mix melted butter with the remaining teaspoon Savory Dust and brush over the cooked wings. Roast uncovered for 20–30 minutes, watching closely and shielding darkening areas with foil. Verify all sections have reached at least 165°F.
Rest and serve. Rest for 10 minutes. Skim excess fat from the hot pan juices, then spoon the onion and some juices alongside the wings so the browned skin is not soaked. Serve with clean utensils.
Cooking timing: 1 hour 50 mins–2 hours 40 mins + 10 mins resting.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Use drumettes and flats separated at their joints. Very large whole wings fit less evenly and may take longer. A butcher can separate them; the pointed tips can be reserved for stock.
WHY COVER THE TURKEY WINGS FIRST?
Covered cooking with a little broth helps the connective tissue soften. The uncovered stage is for browning after the meat is already safely cooked and becoming tender.
DOES 165°F MEAN THEY WILL BE TENDER?
It establishes the poultry safety target, but large wing sections may need longer covered cooking for a tender bite. Check temperature first, then continue until a skewer enters the thick meat easily.
WILL THE SKIN BE AS CRISP AS FRIED WINGS?
No. The covered stage gives a tender baked result, and the final roast browns the surface. Expect some crisp edges rather than an evenly fried shell.
WHAT IF THE PAN DRIES OUT?
Add a small amount of hot broth while the wings are covered. Keep a shallow layer of liquid around the onion, not enough to submerge the skin during the final browning stage.
CAN I START WITH FROZEN WINGS?
Fully thaw them in the refrigerator first. Frozen or partly frozen sections do not suit the timing and tenderness checks in this method.
HOW SHOULD I STORE LEFTOVERS?
Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Pull large portions from the bones before chilling; keep a little cooking liquid for reheating.
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