Ingredients:

  • 4 large Turkey Wings (approx. 1.8 kg)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Coarse Kosher Salt
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary (finely crushed)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Black Pepper (freshly ground)
  • 1 tsp Baking Powder (aluminum-free)

Instructions:

  1. Prepare the Wings: Separate the turkey wings at the joint (if not already done). Pat the wings aggressively dry using paper towels. This is the single most important step for crispy skin.
  2. Mix the Dry Rub: In a small bowl, combine all ingredients listed under 'The Crisping Dry Rub': salt, paprika, dried thyme, dried rosemary, garlic powder, onion powder, black pepper, and baking powder. Ensure the baking powder is thoroughly mixed into the spices.
  3. Rub and Chill: Lightly drizzle the wings with 1 Tbsp of olive oil, then generously coat them with the dry rub, massaging it into the skin evenly.
  4. The Brine: Place the rubbed wings on the wire rack over the rimmed baking sheet. Transfer them uncovered to the refrigerator for a minimum of 2 hours, or ideally overnight (up to 12 hours). The skin should feel dry and almost leathery when ready to cook.
  5. Preheat: Preheat your oven to a moderate temperature of 325°F (160°C). Position the oven rack in the middle.
  6. Initial Bake (Low & Slow): Place the sheet pan with the wings into the preheated oven. Bake for 1 hour 15 minutes. This slow cooking phase renders the fat and tenderizes the dark meat.
  7. Increase Heat (The Crisp): Increase the oven temperature to 425°F (220°C). Continue baking for an additional 30–45 minutes, rotating the pan halfway through this phase. The wings should be deeply golden brown.
  8. Check Doneness: Use an instant-read thermometer. Insert it into the thickest part of the wing, avoiding the bone. The wings are done when the internal temperature reaches 175°F (80°C).
  9. Rest: Remove the wings from the oven and let them rest, still on the rack, for 10 minutes. This allows the juices to redistribute, ensuring a moist result.
  10. Serve Hot: Arrange the wings on a platter and serve immediately with your chosen sides.