Baked Stuffed Turkey Wings
Our Baked Stuffed Turkey Wings are a new addition to our Thanksgiving meal line-up.We took turkey wings and deboned them; it is a delicate process but stay with me.
Servings: 4
Ingredients
- 4 turkey wings deboned with the skin intact
- 2 cups of semi-homemade cornbread dressing
- cracked black peppercorns
- sea salt
- Old Bay Seasoning
- 4 tablespoons of extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees.
- Debone the turkey wings using a sharp deboning knife and a pair of very sharp kitchen shears. [Use the tips above to help you get through this part.]
- Brush each turkey wing, top and bottom, with extra-virgin olive oil.
- Season the turkey wings with sea salt, cracked black peppercorns, and Old Bay seasoning. Add fresh herbs or garlic powder for extra flavor if desired.
- Stuff each turkey wing with our semi-homemade cornbread dressing or your favorite stuffing or dressing recipe. Ensure the skin covers the stuffing to seal it in. (No need to season the inside cavity since the dressing is already seasoned.) If the skin doesn't fully close, secure it with toothpicks.
- Place wings skin-side up on a large baking sheet lined with parchment paper on the center rack. Tuck a sprig of rosemary under each turkey wing.
- Bake the wings for 1 ½ hours, or until the internal temperature reaches 165°F (74°C). Check the temperature of both the meat and the stuffing center.
- Remove the turkey wings from the oven and let them rest for 10-15 minutes.
Notes
Tips on deboning the turkey wings
- You will need a sharp deboning knife and a pair of sturdy and very sharp kitchen or butcher shears.
- Deboning a turkey wing is an exercise in patience and surgical precision. Not unlike a chicken wing, turkey wings have three (3) major bone structures: the wing tip bone, the middle bone, and the inner bone or drummette, which attaches the turkey wing to the body of a turkey. You will need to remove the wing-tip bone and the middle bone while keeping the skin of the turkey wing intact.
- To start, make an incision along the tip of the turkey wing, extending down to the first joint. The key is to keep the knife's blade right up against the bone.
- After deboning your turkey wings, you can enhance their flavor by brining them for a few hours or overnight. We love this World Market Turkey Brine Mix.
- To get crispy turkey wings, dry the turkey by removing as much moisture/water as possible. Drier skin translates to crispier turkey skin. This also works for chicken, duck, or Cornish hens.
- After you stuff the turkey wings with the dressing mixture, brush or rub the skin with butter or oil. I prefer extra virgin olive oil because it doesn't contain water, unlike butter, which contains around twenty percent (20%) water.
- Adding a mixture of sea salt and cracked black peppercorns to the skin adds flavor, and the salt also helps with the crisping process.
Nutrition
Iron: 2mg