Garlic And Herb Butter Baked Turkey Wings Recipe

I absolutely love this recipe because it’s the perfect balance of simplicity and flavor, turning humble turkey wings into a mouthwatering feast with a lemony herb kick. Plus, there’s something so satisfying about creating a cozy meal that reminds me of festive family gatherings, all while being easy enough for a weeknight treat.

One of the recipes I like best brings together rich, savory flavors of garlic and fresh herbs to create an irresistible dish: garlic and herb butter baked turkey wings. I love how the melted unsalted butter, infused with minced garlic and chopped parsley, thyme, and rosemary, effortlessly enhances the natural tenderness and taste of turkey.

Ingredients

Turkey Wings:
High in protein, low in fat, just right for satisfying main courses.

Garlic:
Tasty, enhances immunity, reputed for therapeutic attributes.

Parsley:
Vibrant and crisp, they are packed with vitamins A, C, and K.

Thyme:
Pleasant-smelling, conducive to a clear respiratory system, full of free-radical-fighting substances.

Rosemary:
Sharp-smelling, aids in digestion, boosts memory and focus.

Unsalted Butter:
Rich, creamy, is a source of vitamins that dissolve in fat.

Olive Oil:
Fats that are good for heart health, anti-inflammatory properties, adds depth.

Lemon:
Zesty, rich in ascorbic acid, provides vivacity to food.

Ingredient Quantities

• 2 lbs turkey wings
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 lemon, sliced
• 1/2 cup chicken broth

Instructions

1. Set your oven to 375°F (190°C) to warm up.

2. In a small bowl, combine softened butter, minced garlic, chopped parsley, thyme, and rosemary. Mix until well blended to form a butter herb.

3. Ensure that the turkey wings are dry by patting them with paper towels. Rub the wings with olive oil and season them inside and out with salt, black pepper, and paprika. If you like a bit more heat, add some cayenne pepper to the mix.

4. Carefully raise the skin on each wing and slather a liberal portion of the herb butter beneath the skin, then smooth the skin back down over the butter. Rub any remaining herb butter on the outside of the wings.

5. In a baking dish or a roasting pan, arrange the turkey wings in a single layer.

6. Position the lemon slices adjacent to and atop the turkey wings to impart greater flavor.

7. Take care not to wash off the turkey wing seasonings when adding the chicken broth to the baking dish.

8. To retain moisture, cover the baking dish with foil, and place in a preheated oven set to 350 degrees Fahrenheit for 45 minutes.

9. Continue baking for an additional 20-30 minutes, or until the skin is crisp and the meat is cooked through, with an internal temperature of at least 165°F (74°C). During this time, remove the foil.

10. Allow the turkey wings to rest for a few minutes before serving. This will enable the juices to redistribute throughout the meat, making it even more flavorful and juicy.

Equipment Needed

1. Oven
2. Small bowl
3. Spoon or spatula for mixing
4. Paper towels
5. Knife for mincing and chopping
6. Baking dish or roasting pan
7. Aluminum foil
8. Meat thermometer

FAQ

• Q: Can I use dried herbs instead of fresh herbs?Q: Can I use dried herbs instead of fresh herbs in this recipe?

  A: Yes, you can substitute dried herbs. Use 1 teaspoon of each dried herb in place of 1 tablespoon of fresh herbs.

• Q: How do I store leftover turkey wings?Store leftover foods in a sealed container in the refrigerator. You can usually keep them for 3 days. After that, you should toss them (unless you’re comfortable eating foods past that).
• Q: Can I use this recipe for chicken wings?Q: “Does this work for chicken wings, too?”

  A: Definitely! The recipe is great for chicken wings. You just have to consider that they might cook faster, so adjust your cooking time accordingly.

• Q: Is there a substitute for butter if I’m avoiding dairy?You can use a dairy-free butter substitute or olive oil instead of butter.
• Q: What should I do if I don’t have a lemon?A: If you do not have a lemon, use 2 tablespoons of lemon juice or omit it for a slightly different flavor profile.
• Q: Can I make this dish spicy?Increase cayenne pepper for more heat, or add a pinch of red pepper flakes.
• Q: How do I know when the turkey wings are fully cooked?When they attain an internal temperature of 165°F (74°C) and are a beautiful golden brown, the turkey wings are ready to be served.

Substitutions and Variations

2 lbs turkey wings: For a similar but slightly different flavor, substitute with 2 lbs chicken wings.
1/2 cup unsalted butter, softened: A dairy-free version can be made with 1/2 cup margarine or a plant-based butter.
1 tablespoon fresh parsley, chopped: Substitute with 1 tablespoon of dried parsley or fresh cilantro for a different taste.
One tablespoon fresh thyme, chopped: substitute with 1 teaspoon dried thyme.
1 tablespoon fresh rosemary, chopped: Substitute with 1 teaspoon dried rosemary or 1 tablespoon of dried Italian herb mix for variety.

Pro Tips

1. Enhance Flavor Penetration Marinate the turkey wings with the herb butter mixture for a few hours or overnight in the refrigerator before cooking. This allows the flavors to penetrate deeply into the meat.

2. Crispy Skin Tip For extra crispy skin, after removing the foil, increase the oven temperature to 400°F (200°C) for the last 10 minutes of baking. Keep a close eye on the wings to prevent burning.

3. Perfectly Juicy Meat Consider brining the turkey wings in a simple saltwater solution for 4-6 hours before cooking. This helps to lock in moisture and enhance the overall juiciness of the meat.

4. Use a Baking Rack Place a wire rack in the baking dish to elevate the turkey wings slightly. This will help ensure even cooking and allow the skin to crisp up all around.

5. Resting and Carving Let the wings rest under a loose foil tent for at least 10 minutes after cooking. This step is crucial for juicy meat, as it allows the juices to redistribute throughout the wings.