Turkey wings are huge compared to chicken wings and much meatier. If you’re a wings lover, you’ve got to try these juicy turkey wings.
These savory turkey wings with their wonderfully crispy skin and tender juicy meat are destined to be a new favorite dinner choice. The homemade cranberry sauce takes them to a whole new level of amazing flavor.
John loves chicken wings, but we had never tried turkey wings before. When he spotted these turkey wings in Whole Foods the other day, we were excited to see how they would compare to chicken wings. I immediately began thinking about how to come up with a tasty dish.
What could go better with turkey than an extra special cranberry sauce? Cranberries simmered in the juice of the turkey wings with a half cup of sweet balsamic vinegar and a touch of butter.
Since fresh cranberries aren’t available until the fall, I used organic dried cranberries. I love watching them plump up as they simmer in the sauce. For the balsamic vinegar, I recommend Bionaturae that is gluten free and made in a dedicated gluten free facility.
Ready to cook up some savory turkey wings? Here we go.
*Free printable recipe card is available at the end of the post.
Place the turkey in an oiled baking dish. Drizzle the turkey with the juice of one lemon and rub with a combination of spices: paprika, garlic powder, parsley and salt. Add minced garlic and diced onion. Cover and let the wings marinate in the refrigerator for one or two hours.
When you’re ready to cook, preheat your oven to 350℉. Pour chicken broth over the wings and bake for an hour and a half. Then transfer the wings to a broiling pan and brush them with some extra virgin olive oil. Turn up the oven to 500℉. Bake them for just ten minutes more.
There you go! The wings will have perfect crispy skin on the outside while the meat stays super juicy.
The final step that takes this meal to the next level is the special cranberry sauce. It takes just five minutes to make: simmer the sweet balsamic vinegar and cranberries in the already seasoned broth from the baking dish. Stir in some butter until it’s creamy and then pour that delicious sauce over your wings.
The sauce beautifully complements the turkey and accentuates the medley of spices. You’re not going to be able to wait to sink your teeth into these. 😉
Pro tips and recipe notes
- Turkey wings have three parts: the drumette, the flat middle, and the tips. If your wings come with the tips, cut them off. You can save them to add to homemade soup if you’d like or just discard.
Now cut the drumettes apart from the flat portion at the joint. If you don’t feel like wrestling with turkey wings, this is something you could ask your butcher to do for you. One slap with his cleaver and it would be done.
- Low-carb option – Turkey wings have zero carbs. So if you’re following a low-carb way of eating, skip the cranberry sauce.
And the verdict on how these compare to chicken wings?
Well, they certainly give chicken wings a run for their money. 😉
They’re huge compared to chicken wings and much meatier. Two or three pieces may be enough to satisfy your appetite depending on how hungry you are. They’re pretty inexpensive, too. And they’re so incredibly tasty!
Bottom line, they were amazing! If you’re a wings lover, you’ve got to try these juicy turkey wings with this quick pan cranberry sauce.
Enjoy! Have a happy and healthy week, friends!
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Savory Turkey Wings With Homemade Cranberry Sauce
- 4-5 whole turkey wings cut off wing tips (you can save to add to homemade soup or discard.) Cut drumlette apart from the flat middle at the joint.
- extra-virgin olive oil
- 1 lemon
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons parsley
- 1 teaspoon salt
- 1 clove of garlic minced
- 1/2 onion diced
- 2 1/2 cups gluten free chicken broth
- For Homemade Cranberry Sauce:
- 1/2 cup reserved broth from baking dish
- 1/2 cup gluten free balsamic vinegar
- 1/4 cup cranberries
- 4 tablespoons butter
- Add olive oil to your baking dish. Then place wings in the dish. Drizzle with lemon juice.
- Combine paprika, garlic powder, parsley and salt in a small bowl. Rub seasonings into the wings. Sprinkle garlic and onion around.
- Cover and set in the refrigerator for one or two hours.
- When you’re ready to cook, preheat your oven to 350℉.
- Pour chicken broth over the wings, cover, and bake for 1 1/2 hours.
- Then transfer the wings to a broiling pan and brush them with some extra virgin olive oil. Reserve the broth for later for sauce.
- Turn up the oven to 500℉. Bake for just 10 minutes more until golden.
- For Homemade Cranberry Sauce: Meanwhile add 1/2 cup of the reserved seasoned broth from the baking dish along with balsamic vinegar and cranberries to a small pot. Simmer for about 5 minutes. Stir in butter until it's slightly thickened. Pour sauce over wings and serve.
- Turkey wings have three parts: the drumette, the flat middle, and the tips. If your wings come with the tips, cut them off. You can save them to add to homemade soup if you'd like or just discard. Now cut the drumettes apart from the flat portion at the joint. If you don't feel like wrestling with turkey wings, this is something you could ask your butcher to do for you. One slap with his cleaver and it would be done.
- Low-carb option - Turkey wings have zero carbs. So if you're following a low-carb way of eating, skip the cranberry sauce.
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