Go Back

Bella’s Crispy Roasted Chicken or Turkey Wings

Whether you are using standard chicken wings or the larger, meatier turkey variety, the key to a great wing is a long, dry roast. This method uses parchment paper to prevent sticking while allowing the wings to bake in their own natural oils. The suggested dipping sauce—a simple emulsion of egg yolks and warm animal fat—is a traditional carnivore staple that provides a boost of healthy fats and a creamy texture without the need for seed-oil-based condiments.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Servings 2

Ingredients
  

  • 1 lb chicken wings or turkey wings flats and drums
  • Salt and black pepper to taste (optional)
  • For the Sauce: 2 large egg yolks and 2 tablespoons warm rendered fat tallow, lard, or bacon fat

Instructions
 

  • Preheat and Prep: Preheat your oven to 380°F (193°C). Line a large rimmed baking sheet with parchment paper.
  • Dry the Wings: Use paper towels to pat the wings extremely dry. This is the most important step for achieving crispy skin; moisture will cause the wings to steam rather than roast.
  • Season: Arrange the wings on the prepared baking sheet in a single layer, ensuring they are not touching. Sprinkle generously with salt and any preferred seasonings.
  • Bake: Place the tray on the center rack of the oven and bake for 50 minutes. For turkey wings, which are significantly larger, you may need an additional 10–15 minutes until the skin is deep golden and the meat is tender.
  • Prepare the Sauce (Optional): While the wings are roasting, place 2 egg yolks in a small bowl. Slowly whisk in the warm rendered fat 1 teaspoon at a time until the mixture emulsifies into a thick, creamy sauce.
  • Check for Crispiness: The wings are done when the skin is bubbly and has a distinct "snap" to it. If you prefer them even crispier, turn the oven up to 425°F for the final 5 minutes.
  • Serve: Serve hot alongside the egg yolk and fat dipping sauce.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: To restore the crunch, reheat the wings in an air fryer at 375°F for 5–7 minutes or in a hot oven for 10 minutes.