Roast turkey wings on a sheet pan at a minimum oven temperature of 325°F until the thickest part of the meat, not touching bone, reaches 165°F. Wings brown well because they have more skin and connective tissue than a boneless breast, and they make excellent gravy or stock afterward. This is a different cut from turkey legs or a whole bird, so do not copy a whole-turkey clock time. Use a thermometer. See turkey internal temperature, how to make gravy, and the turkey techniques and food safety hub.
Season, space, and roast
Pat the wings dry, then season with salt, pepper and herbs or a light rub of oil. Spread them in a single layer so they roast instead of steam. A rack on the pan helps the underside crisp, but a well-spaced sheet pan also works. Start checking temperature earlier than you might for a whole turkey; wings are smaller and finish sooner, but ovens vary, so there is no single official minute chart for this cut.
Confirm 165°F in the thickest meat. If the skin is pale when the meat is almost done, you can raise the heat briefly at the end, watching so the wings do not burn. Rest a few minutes, then serve or strip the meat for gravy and stock. Related: how to make turkey stock from the carcass, and the USDA turkey roasting guide.
You can also smoke or braise wings, but the safety finish is still 165°F. Smoking times vary with smoker temperature; do not treat a blog hour-per-pound figure as official. Refrigerate leftovers within 2 hours. Raw wings belong on a dedicated board, and you should wash hands and tools after handling them. See the Thanksgiving guide for the rest of the menu.
Whole wings include the drumette, flat and tip. The tip is bony and is excellent in a stock pot if you would rather roast the meaty sections alone. If you buy frozen wings, thaw them in the refrigerator, never on the counter. A crowded pan will leave you with pale, steaming skin; use two pans if you are feeding a crowd, and rotate them once if your oven has a hot side.
Frequently asked questions
How long do turkey wings take to roast?
It depends on size and oven, so start checking early and cook to 165°F in the thickest meat. There is no official USDA minute chart just for wings.
Can I smoke turkey wings?
Yes, at a steady moderate smoker temperature, still finishing at 165°F. Times vary; use a thermometer.
Are turkey wings the same as turkey legs?
No. Wings are a smaller, different cut. Roast them on their own timing, not on a leg or whole-bird clock.
Helpful kitchen tools
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check the thickest meat, not touching bone, for 165°F.
- ThermoPro TP01B Instant Read Meat Thermometer — A backup thermometer is useful when you have two pans in the oven.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A rack in a pan helps the underside of the wings brown.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh a pack of wings if you are scaling a seasoning mix.
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