Ingredients:

  • 4 large turkey wings (approx. 4 lbs / 1.8 kg total)
  • 2 Tbsp (30 ml) Neutral cooking oil (e.g., canola or grapeseed)
  • 1 Tbsp (15 g) Kosher salt or sea salt
  • 1 Tbsp (15 g) Smoked paprika
  • 2 tsp (10 g) Black pepper, freshly ground
  • 2 tsp (10 g) Garlic powder
  • 1 tsp (5 g) Dried thyme
  • 1 tsp (5 g) Dried sage (rubbed)
  • 1 tsp (5 g) Onion powder
  • 1 tsp (5 g) Brown sugar, packed (optional, for crust colour)
  • 1 medium (150 g) Yellow onion, roughly chopped
  • 2 stalks (100 g) Celery, roughly chopped
  • 1 carrot (100 g) Carrot, roughly chopped
  • 3 cups (720 ml) Low-sodium chicken or turkey stock
  • 2 Tbsp (30 g) Unsalted butter (for optional gravy)
  • 2 Tbsp (15 g) All-purpose flour (for optional gravy)
  • 1/2 cup (120 ml) Reserved turkey stock (if needed for gravy)

Instructions:

  1. Pat the turkey wings thoroughly dry using paper towels. Moisture is the enemy of crisp skin. If desired, separate the wings at the joints (drumette, flat, and tip) for easier handling.
  2. Combine all ingredients listed under the Dry Rub (salt, paprika, pepper, garlic powder, thyme, sage, onion powder, brown sugar) in a small bowl.
  3. Drizzle the wings with the neutral oil, then generously coat them with the dry rub, massaging it into the skin and any crevices.
  4. Place the seasoned wings on a rack over a baking sheet, uncovered, and refrigerate for a minimum of 1 hour, or up to 4 hours. This dry brining helps the skin dehydrate slightly for ultimate crispness.
  5. Preheat the oven to 325°F (160°C). Scatter the chopped onion, celery, and carrot into the bottom of the roasting pan. Pour the 3 cups of stock over the vegetables.
  6. Place the wire rack over the vegetables and stock. Arrange the seasoned turkey wings on the rack, ensuring they do not touch the liquid.
  7. Cover the roasting pan tightly with heavy-duty aluminium foil. Place in the preheated oven and bake for 2 hours. This steams the meat, locking in moisture and ensuring tenderness.
  8. After 2 hours, carefully remove the foil. Increase the oven temperature to 400°F (200°C).
  9. Continue baking uncovered for 45 minutes to 1 hour, or until the skin is deeply golden brown and crispy.
  10. Use an instant-read thermometer. The internal temperature of the thickest part of the wing should reach 185°F (85°C).
  11. Remove the wings from the oven and transfer them to a carving board. Tent loosely with foil and let rest for 10-15 minutes.
  12. To make the optional pan gravy: Pour the liquid and vegetables from the roasting pan into a large measuring jug or a fat separator. Discard the cooked vegetables. Separate the fat (aim for 2 Tbsp of fat/drippings).
  13. In a medium saucepan over medium heat, melt the 2 Tbsp of butter (or reserved turkey fat). Whisk in the 2 Tbsp of flour to create a smooth paste (roux). Cook for 1 minute.
  14. Slowly whisk in 2 cups (480 ml) of the defatted pan drippings until smooth. Bring to a simmer, stirring continuously, until the gravy has thickened (about 5 minutes). Taste and adjust seasoning (salt and pepper).