Makes 12 wings


To save time and hassle, ask your butcher to prepare the turkey wings for you. Wing flats are smaller and finger food–friendly, but you can substitute drumettes for half the flats if you'd like.

  • 12 turkey wing flats, wing tips removed (about 1/2 pound each)
  • 1/4 cup canola oil
  • 2 Tbsp. fresh thyme leaves, chopped
  • 2 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 3/4 cup beer, preferably lager
  • Cranberry-Habanero Sauce, Sage Maple Syrup Drizzle and Walnut Cream, for serving (optional)


    Active time: 30 minutes
    Total time: 3 hours 15 minutes

    Preheat oven to 275°. Using paper towels, pat wings dry and transfer to a large bowl. Toss with oil, thyme, salt and pepper, and transfer to a large roasting pan. Pour beer into pan and cover snugly with foil. Roast until bones are loose and meat is very tender, about 3 hours.

    Remove pan from oven and preheat broiler. Line a large rimmed baking sheet with foil. Use tongs to arrange wings on it in a single layer and broil, watching closely, until crisp with bits of char, 6 to 8 minutes. (Depending on size of broiler and baking sheet, work in batches if needed.)

    In a large bowl, gently toss wings with Cranberry-Habanero Sauce or add Sage Maple Syrup Drizzle if using. Transfer to a large platter and serve with Walnut Cream for dipping if desired.

    Make ahead: Prepare recipe through charring. Broil wings until crisp, about 8 minutes, before serving.

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