|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken always seems to take center stage, but turkey is worth the spotlight. Turkey wings in particular have such obvious virtues. A turkey wing is a similar size to a chicken leg with a similar ratio of meat to bone, making it perfect for an appetizer or even a main dish. If you are a dark meat lover, then turkey wings are definitely for you. Once you try these wings in a standalone format—that is, without the time and trouble of cooking the whole bird—you might get hooked.
The seasoning here is classic poultry seasoning: fresh rosemary, marjoram, thyme, sage, parsley, black pepper, and nutmeg. This particular blend does something special when slathered on turkey, but use whatever combination of fresh herbs you have on hand. Either way, they smell delicious while roasting Plus, using your oven to cook wings is much healthier than deep frying and with easier cleanup.
4 turkey wings (8 pieces)
1/2 cup mixed fresh herbs, such as rosemary, marjoram, thyme, sage, and/or parsley
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1/2 teaspoon freshly grated nutmeg
Gather the ingredients. Heat oven to 375 F.
If you have whole wings, cut them into wingettes and drumettes. Pat dry with paper towels and arrange them in a cast-iron pan or parchment-lined sheet pan.
Put the herbs in a food processor with the salt, peppercorns, and nutmeg. Pulse until finely chopped, scraping down the sides of the bowl periodically. Remove to a prep bowl.
Using your hands, rub the herb mixture into the wing pieces. Be thorough. More rub means more flavor.
Bake the wings at 375 F for 30 minutes, then increase the heat to 425 F. Bake for another 20 minutes.
Check the wings in the thickest part of the meat (without hitting the bone) with a meat thermometer. Remove when the temperature is 165 F. Serve immediately.
It can be difficult to find a steady out-of-season supply of turkey wings. When it's not Thanksgiving or Christmas, try a kosher market or deli, which tends to have turkey all year round, or simply ask your butcher. Turkey breasts are often available throughout the year, and sometimes the meat counter may have wings available, just out of sight of the average shopper. Call a few days ahead if you're making a special trip.