I just made these baked turkey wings and wow, they turned out so incredibly juicy and flavorful that I’m already planning to make them again next week!
I was walking through the grocery store and saw these gorgeous turkey wings on sale, and even though I’d never cooked them before, something just told me I had to try them.
The skin gets so perfectly crispy while the meat stays tender and falls right off the bone, and the seasoning blend I used created this amazing savory crust that had my whole house smelling like Thanksgiving!
I honestly didn’t expect them to be this good, but now I’m wondering why I’ve been sleeping on turkey wings all this time.
Why You’ll Love This Recipe
These baked turkey wings are incredibly budget-friendly but taste like a gourmet meal, giving you all that rich turkey flavor without the hassle or expense of cooking a whole bird!
They’re surprisingly easy to make – just season generously, pop in the oven, and let the heat work its magic to create crispy skin and tender, juicy meat.
You’ll love how they’re perfect for meal prep since they reheat beautifully and are great for grabbing throughout the week when you want protein that actually tastes amazing.
Plus, they’re naturally impressive enough for Sunday dinner or entertaining, but simple enough for a regular weeknight when you want something that feels special without a ton of effort!
What You’ll Need
- 3–4 turkey wings, split at the joints
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth (or turkey broth)
Pro Tips
- Split the wings. Cutting at the joints helps them bake more evenly.
- Dry before seasoning. Patting wings dry gives you crispier skin.
- Use broth. Adding broth to the pan keeps wings moist and flavorful.
- Cover, then uncover. Bake covered first for tenderness, then uncovered for crispiness.
- Rest before serving. Letting them rest for 5 minutes locks in juices.
Tools You’ll Need
- Sharp knife and cutting board
- Large roasting pan or baking dish
- Tongs
- Aluminum foil
- Measuring spoons
Substitutions and Variations
- Seasoning: Try Cajun spice, lemon pepper, or jerk seasoning.
- Broth: Use vegetable broth or water with bouillon if you don’t have chicken broth.
- Glaze: Brush with BBQ sauce, teriyaki, or honey garlic during the last 15 minutes.
- Veggies: Bake with onions, carrots, and potatoes for a one-pan meal.
- Low-sodium option: Use reduced-salt broth and cut salt in half.
Make-Ahead Tips
- Season the wings up to 24 hours in advance and refrigerate until ready to bake.
- Cook ahead and reheat at 350°F for 15–20 minutes before serving.
- Double the batch and freeze half for an easy future dinner.
- Bake the wings, cool, then shred the meat for sandwiches or soups later in the week.
How to Make Baked Turkey Wings
Step 1: Prep the wings
Preheat oven to 350°F. Rinse and pat dry turkey wings. Split at the joints if not already cut.
Step 2: Season
Rub wings with olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Coat evenly.
Step 3: Arrange in pan
Place wings in a baking dish or roasting pan. Pour chicken broth around them. Cover with foil.
Step 4: Bake covered
Bake for 1 hour, covered, to lock in moisture.
Step 5: Bake uncovered
Remove foil and bake another 30–45 minutes until skin is golden and crispy.
Step 6: Rest and serve
Let wings rest 5 minutes before serving. Garnish with fresh herbs if desired.
Serving Suggestions
- Serve with mashed potatoes and gravy for a cozy dinner.
- Pair with roasted veggies or collard greens for a Southern-style plate.
- Make it a holiday main alongside stuffing and cranberry sauce.
- Shred leftovers into turkey salad or soup.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked wings for up to 3 months; thaw overnight in the fridge.
- Reheat: Warm in the oven at 350°F until heated through. Add a splash of broth to keep moist.
Nutrition & Benefits
Turkey wings are high in protein and packed with iron and zinc. Baking instead of frying keeps them lighter, while using olive oil and herbs boosts healthy fats and flavor.
Pairing them with veggies and whole grains turns them into a balanced, filling meal.
Recipe FAQ
1. Can I use frozen turkey wings?Â
Yes—just thaw fully in the fridge before baking.
2. Do I need to marinate the wings?Â
Not required, but seasoning overnight enhances flavor.
3. Can I make them spicy?Â
Absolutely—add cayenne, chili flakes, or hot sauce to the seasoning.
4. How do I keep the wings from drying out?Â
Bake covered first with broth, then uncover to crisp.
5. Can I cook these in a slow cooker?Â
Yes—cook on low for 6–7 hours, then crisp under the broiler if desired.
6. Do I have to cut the wings?Â
Not strictly, but splitting helps them bake more evenly.
7. Can I make gravy from the pan drippings?Â
Yes—strain the drippings, thicken with flour or cornstarch, and season to taste.
Juicy, Crispy, and Full of Flavor
Baked turkey wings are proof that sometimes the simplest recipes are the most comforting.
With just a few spices, a splash of broth, and some slow baking, you get meat that’s tender, flavorful, and perfect for family dinners.
Whether you make them for a weeknight meal or as part of a holiday spread, they’ll quickly earn a spot in your regular rotation.