If you’ve cooked turkey wings before and found them to be tough and chewy instead of tender and juicy, there are a few potential causes and fixes to try for tastier turkey wings next time.
Common Causes of Tough Turkey Wings
Here are some of the most common reasons turkey wings can turn out tough:
- Overcooking – Turkey wings can quickly go from tender to tough if overcooked. The collagen in turkey wings needs sufficient moist heat to break down. If cooked too long, the collagen will tighten up and the wings will become tough.
- Not brining – Brining turkey wings before cooking is highly recommended. The salt in a brine will help season the meat and loosen up muscle fibers. Skip this step and you risk tougher wings.
- High oven temperature – Cooking turkey wings with high, dry heat can exacerbate moisture loss and cause the wings to seize up and toughen. Low, moist heat is best.
- Older turkey – More mature turkeys with more developed muscles and connective tissue will generally have tougher wings.
- Overcrowded pan – Crowding too many wings together can inhibit even cooking and moisture circulation.
Tips for Tender Turkey Wings
Here are some tips to help ensure tender, juicy turkey wings every time:
- Brine the wings – Soaking wings in a saltwater brine for 30-60 minutes before cooking enhances moisture and seasoning.
- Simmer or braise – Cooking wings in moist heat, whether simmered or braised, allows collagen to break down properly.
- Use lower oven heat – Cook wings at 300-325°F to better retain moisture without drying them out.
- Don’t overcook – Turkey wings are done between 1-2 hours when simmered or braised to an internal temperature of 165-175°F.
- Allow to rest – Let cooked wings sit for 5+ minutes before cutting to allow juices to redistribute.
Best Methods for Cooking Tender Turkey Wings
Here are some excellent methods for delivering flavorful, fall-off-the-bone tender turkey wings every time:
Braised Turkey Wings
Braising turkey wings cooks them slowly in a flavorful liquid like broth, wine, or bbq sauce. This tenderizes the meat while infusing it with lots of flavor. Try braising wings for 1-2 hours in chicken broth with aromatics like onion, garlic, and herbs.
Simmered Turkey Wings
Simmering turkey wings in water, stock or another flavorful liquid helps break down connective tissue. Cover and simmer seasoned wings for 1-2 hours until fork tender. Adding vegetables turns it into a one-pot soup or stew.
Grilled Turkey Wings
Grilling imparts delicious smoky flavor and makes the skin crispy. Go indirect heat at a lower temp of 300-325°F. Grill skin-side up for 1-1.5 hours with the lid closed as much as possible.
Baked Turkey Wings
Roasting turkey wings in the oven at around 300°F allows the collagen to break down properly. Bake seasoned wings in a single layer for 1-2 hours until done. Tent with foil to prevent over-browning if needed.
Air Fryer Turkey Wings
Air fryers can make turkey wings crispy outside while keeping them juicy inside. Cook at 350°F, flipping halfway through, for 30-40 minutes until browned and cooked through.
Fried Turkey Wings
Deep frying makes turkey wings deliciously crispy and juicy. Fry small wings for 8-12 minutes, larger wings for 12-15 minutes at 325-350°F. Use a thermometer to ensure they reach an internal temperature of 165°F.
Instant Pot Turkey Wings
Pressure cooking turkey wings makes them fall-off-the-bone tender in a fraction of the time. Cook seasoned wings in the Instant Pot on high pressure for 20-30 minutes in 1 cup broth or water.
Conclusion
Turkey wings can become tough and chewy if overcooked, cooked improperly, or from older birds. For the best results, brine the wings first. Then use moist, gentle cooking methods like braising, simmering or baking at lower oven temperatures. Cook to proper internal temperatures without overdoing it. Allow the wings to rest before serving. Follow these tips and your turkey wings will turn out super tender and flavorful every time.
| Cooking Method | Recommended Temperature | Approximate Cook Time |
|---|---|---|
| Braised | 300-325°F oven | 1-2 hours |
| Simmered | Medium heat on stovetop | 1-2 hours |
| Grilled | 300-325°F grill temp | 1-1.5 hours |
| Baked | 300°F oven | 1-2 hours |
| Air Fried | 350°F | 30-40 minutes |
| Fried | 325-350°F oil | 8-15 minutes |
| Instant Pot | High Pressure | 20-30 minutes |
This table summarizes recommended cooking temperatures, times, and methods for achieving tender, juicy turkey wings using various preparation techniques.
Turkey wings can be tough if overcooked. For tender, fall-off-the-bone wings, use moist cooking methods like braising and simmering at relatively low temperatures for 1-2 hours. Grilling, baking and air frying also work well when done properly. Brining, not overcrowding, and resting before serving can also help maximize juiciness.
Master these tips and techniques for cooking turkey wings and you’ll be rewarded with finger-licking, melt-in-your-mouth turkey wings every time.
Turkey wings are a flavorful, budget-friendly cut of meat that can make a delicious entrée or appetizer. However, they require the proper technique to turn out tender and juicy rather than dry and tough. Now that you know the most likely causes of tough turkey wings and the best methods for ensuring tender results, you can adjust your preparation approach accordingly.
The next time your recipe calls for turkey wings, take steps like brining, using moist heat, preventing overcooking, and resting before serving. If you apply the guidance provided, you can expect to serve your family or guests a platter of fall-off-the-bone tender, succulent turkey wings that will leave everyone wanting more.
With the right techniques, turkey wings can be just as delicious and tender as any other cut of meat. Arm yourself with this knowledge for your next turkey wing cooking adventure. Before you know it, you’ll have mastered the methods for creating the most flavorful, juicy and tender turkey wings possible.