Crockpot Turkey Wings

These Crockpot Turkey Wings cook low and slow until juicy, tender, and pulling away from the bone. A quick broil browns the skin, while the seasoned cooking liquid becomes an easy gravy.

These slow cooker turkey wings work just as well for an easy turkey dinner as they do for a smaller holiday meal. Spoon the wings and gravy over Garlic Butter Rice for a simple dinner, or add them to your Thanksgiving table when you want turkey without cooking a whole bird. If you prefer crispier, oven-roasted skin, try my Baked Turkey Wings instead.

Why You’ll Love These Slow Cooker Turkey Wings

• Tender and juicy: The wings cook slowly in seasoned broth until the meat is tender and starts pulling away from the bone.
• Browned skin: Turkey wings come out of the Crockpot with soft skin, so I finish them under the broiler for better color and lightly crisp edges.
• You get gravy, too: The turkey drippings, broth, onions, peppers, and seasonings left in the Crockpot become the base for a flavorful gravy.
• Mostly hands-off: Once the wings are seasoned and in the slow cooker, there’s very little to do until it’s time to finish them.

Ingredients Needed

Here are a few helpful notes about the ingredients. You’ll find the exact amounts in the recipe card.

• Turkey wings: I use wings separated into drums and flats with the tips removed. They fit in the Crockpot more easily and are easier to serve.
• 24 herb seasoning: Adds herbs and savory flavor throughout the turkey.
• Onion powder: Adds another layer of savory flavor.
• Garlic powder: Seasons the wings without needing fresh garlic.
• Smoked paprika: Adds color and a subtle smoky flavor.
• Sea salt: Brings the seasonings together.
• Olive oil: Helps the seasoning coat the turkey wings. Avocado oil works too.
• Chicken broth paste: Gives the cooking liquid concentrated savory flavor. You can use your favorite bouillon instead.
• Water: Mix this with the broth paste to make the cooking liquid.
• Onion: I prefer yellow onion, but white onion works too.
• Bell pepper: I use green bell pepper for this recipe.
• Xanthan gum or cornstarch: Thickens the cooking liquid into gravy. I use xanthan gum, but cornstarch works too. Xanthan gum requires less, while you can use up to twice as much cornstarch for a thicker gravy. See my xanthan gum substitutes for more options.

How to Cook Turkey Wings in a Crock Pot

Coat the wings well

Toss the turkey wings with the oil, seasonings, onions, and peppers until the meat is evenly coated. Tuck some of the vegetables between the wings so they flavor the cooking liquid as everything cooks.

Slow cook until very tender

Add the broth and let the wings cook until the meat is tender and starting to pull away from the bone. The broth does not need to cover the wings. Turkey releases plenty of juices as it cooks, and the slow cooker traps that moisture.

Broil for browned skin

Slow cooking gives you tender meat, but the skin will be soft. Transfer the wings to a baking sheet and broil them just until the skin is browned with lightly crisp edges. Watch closely since they can darken quickly.

Turn the cooking liquid into gravy

The liquid left in the Crockpot is already flavored with turkey drippings, onions, peppers, and seasonings. Whisk a little of it with the xanthan gum or cornstarch to make a smooth slurry, then stir it back into the Crockpot and let the gravy thicken. Taste before adding any extra seasoning.

Tips for the Best Crockpot Turkey Wings

• Have the butcher cut the wings: Turkey wings are much larger than chicken wings. You can separate the drums and flats yourself, but asking your butcher to remove the tips and cut them saves some work at home.
• Don’t drown the wings in broth: You don’t need to completely submerge them. The turkey releases more liquid as it cooks.
• Use tenderness as your cue: Turkey wings and slow cookers vary, so don’t rely on time alone. The meat should be very tender and easily pull away from the bone when the wings are ready.
• Don’t skip the broiler: The wings will be juicy and tender straight from the Crockpot, but the skin will be soft. Broiling gives them their browned finish.
• Season the gravy at the end: The cooking liquid picks up flavor from the turkey and seasonings as it cooks. Taste the finished gravy before adding more salt or seasoning.
• Add some heat if you want it: Cayenne pepper or crushed red pepper works well if you want spicy turkey wings.

How Long to Cook Turkey Wings in a Crock Pot

Cook the turkey wings for 3½ to 4 hours on high or 7 to 8 hours on low.

The exact time will depend on the size of your wings and your slow cooker. Rather than relying on the clock alone, look at the meat. It should be very tender and starting to pull away from the bone before you remove the wings for broiling.

What to Serve With Turkey Wings

For an easy dinner, serve the turkey wings and gravy over Garlic Butter Rice. Add Collard Greens with Bacon or Green Beans with Bacon when you want a vegetable on the side.

If you’re making turkey wings for Thanksgiving or want a full comfort-food spread, add Southern Baked Mac and Cheese, Sweet Potato Casserole with Marshmallows, Southern Candied Yams, or Homemade Cornbread.

For something lighter, try Buttery Cauliflower Rice Pilaf, Air Fryer Green Beans, or Air Fryer Brussels Sprouts.

Can I Use Cornstarch Instead of Xanthan Gum?

Yes. Cornstarch works well in place of xanthan gum for thickening the gravy. Make a slurry with a little of the cooking liquid, whisk until smooth, then stir it back into the Crockpot.

You can substitute cornstarch at a 1:1 ratio, or use up to twice as much if you prefer a thicker gravy. See my substitutes for xanthan gum for more options.

Do Turkey Wings Need to Be Covered With Liquid in the Crock Pot?

No. The broth doesn’t need to completely cover the turkey wings. The turkey releases additional juices as it cooks, so starting with too much broth can leave you with more liquid than you need and dilute the flavor of the gravy.

Do I Have to Brown Turkey Wings Before Slow Cooking?

No. I don’t brown the turkey wings before putting them in the Crockpot. Instead, I broil them after slow cooking. The meat gets tender in the slow cooker first, then the broiler browns the skin right before serving.

How to Store and Reheat Leftovers

• Refrigerate: Store leftover turkey wings and gravy in an airtight container for up to 4 days.
• Reheat: Warm the wings in a 350°F oven until heated through. Reheat the gravy separately or spoon some over the wings before reheating to help keep them moist.
• Freeze: Store the wings in a freezer-safe airtight container for up to 3 months. Thaw them in the refrigerator before reheating.

More Slow Cooker Recipes

For another hands-off bone-in dinner, try my Crockpot Chicken Leg Quarters or Crockpot BBQ Chicken Thighs.

If you want another way to make turkey without cooking a whole bird, my Crockpot Turkey Tenderloin is a boneless option that works well for smaller meals.