Baked turkey wings are a delicious, hearty, and budget-friendly meal that delivers incredible flavor with minimal effort. Whether served with rice, mashed potatoes, vegetables, or enjoyed on their own, turkey wings are a perfect option for busy weeknights or comforting weekend dinners. Their rich, slow-roasted taste and crispy, golden skin make them a crowd-pleasing dish for families and gatherings. This recipe is simple, tender, and produces fall-off-the-bone meat every time.
Baking turkey wings allows the seasonings and aromatics to soak deeply into the meat while the oven caramelizes the outside to perfection. The result is a savory and juicy dish that feels like classic home-cooked comfort food. With basic ingredients and a few pantry spices, you can turn an affordable cut of meat into a flavorful main course that tastes like it came from a Southern kitchen.
This recipe uses a slow-bake method to ensure tenderness. The wings cook in their own juices, creating a natural gravy that pairs wonderfully with potatoes, rice, or stuffing. The seasoning blend adds warmth and depth without overpowering the natural taste of the turkey. It’s a reliable recipe that works year-round—perfect for everyday meals, Sunday dinners, or holiday spreads.
Ingredients
- 6–8 turkey wings, cleaned and separated
- 2 tablespoons olive oil or melted butter
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 ½ cups chicken broth
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon salt, or to taste
- ½ teaspoon ground turmeric (optional for color)
- ½ teaspoon cayenne pepper or chili powder (optional for heat)
Instructions
- Preheat your oven to 350°F (175°C).
- Pat the turkey wings dry with paper towels to help them crisp up while baking.
- Place the wings in a large baking dish or roasting pan.
- Drizzle olive oil or melted butter over the wings.
- Sprinkle the paprika, garlic powder, onion powder, thyme, parsley, salt, black pepper, and optional spices evenly over the meat.
- Add the sliced onions and minced garlic around and on top of the wings.
- Pour the chicken broth into the bottom of the pan to keep the wings moist and help create a flavorful gravy.
- Cover the baking dish tightly with foil to seal in moisture.
- Bake for 1 hour covered.
- Remove the foil and bake for an additional 45–60 minutes, or until the skin is golden and crispy and the meat is tender.
- Let the turkey wings rest for 5 minutes before serving to allow the juices to settle.
- Serve with mashed potatoes, rice, roasted vegetables, or your favorite side dish.
Tips for Best Results
- For extra-crispy skin, broil the wings for 3–5 minutes at the end—watch closely to prevent burning.
- Add vegetables like carrots, celery, or potatoes to the pan for a complete one-pan meal.
- Replace chicken broth with turkey broth for an even richer flavor.
- Season generously; turkey wings are thick and absorb spices well.
- If you prefer more gravy, add an additional ½ cup of broth to the pan.
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Serving Suggestions
Baked turkey wings pair perfectly with mashed potatoes, mac and cheese, collard greens, cornbread, roasted vegetables, or seasoned rice. The savory juices at the bottom of the baking pan can be spooned over the wings and sides for extra flavor. This recipe is a comforting centerpiece for cozy meals, potlucks, and family dinners.
Storage
Leftover turkey wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness. They can also be frozen for up to 3 months; thaw completely before reheating.