Ingredients
Tired of bland, flavorless wings? This recipe combines fresh, rich, and flavorful ingredients to make the best seasoning for turkey wings—a savory combination of fresh herbs and spices no one can resist. Below is everything you’ll need: During our recipe testing, we learned two important lessons:
Fresh turkey wings: Whole turkey wings have three distinct parts to them: the drumette, the wingette (also known as the “flat”), and the tip or “flapper.” The turkey wing tips are small and have little meat, so they’re prone to burning. Therefore, I recommend removing the tips and saving them to make turkey stock. While you can cook turkey wings as a whole, I prefer cutting them before roasting. If you’d like some help with this step, you can buy your turkey wings whole, cut them yourself, or ask the local butcher at your grocery store to cut them for you. If you prefer using frozen turkey wings, be sure to fully thaw them first. No matter how you buy your turkey wings, though, just be sure to avoid smoked turkey wings (which come pre-cooked), as they’ll dry out while making this recipe. Oil: I prefer olive oil to give my slow-roasted turkey wings their iconic crispy exteriors and tender, succulent insides. However, another mild-flavored oil, such as avocado oil, would also work. Turkey wings seasonings: In my opinion, the best seasoning for turkey wings comes with a savory mix of pantry-ready ingredients, including onion powder, garlic powder, paprika, Kosher salt, and black pepper. To add extra-fresh overtones to your seasoning, I also recommend adding dried thyme and parsley to the mixture. You may also add cayenne pepper or red pepper flakes for an extra kick of spice, though this ingredient is optional. Stock: Use either chicken broth or turkey stock to give your baked turkey wings extra succulent meat. Fresh herbs: Though this garnish is optional, fresh herbs—like parsley, thyme, and rosemary—will transform your tender baked turkey wings into a gourmet meal, infusing each bite with herby, bright flavors.
How to Make It
This oven-baked turkey wings recipe takes only a handful of simple steps, giving you tender, juicy turkey no matter when you prepare it.
How to Make Turkey Wings Crispy?
For extra crispy baked turkey wings, broil them for a few minutes. Here is how I do it:
How to Store, Reheat, Freeze, and Thaw?
One taste of these oven-fried turkey wings, and you won’t want to sacrifice a single bite. Storing your turkey wings is a cinch with these pro tips, giving you easy meal prep for days on end.
Store: After slow-cooking turkey wings in the oven, first cool them to room temperature, and then place them in an airtight container. Store them in the refrigerator for up to 4 days. Freeze: Allow the baked turkey flats and drummettes to come to room temperature. Once they’ve cooled, place them in an airtight container, ensuring they are well-covered to prevent freezer burn. These turkey pieces can be stored in the freezer for up to 3 months. Thaw: I recommend thawing your frozen turkey overnight in the fridge. Reheat: To reheat your turkey wings, place them in a casserole dish with the juices and warm them in a 350-degree Fahrenheit oven for 10-15 minutes or until heated thoroughly.
Marinade: Take this easy recipe to the next level; marinate turkey pieces in our turkey tenderloin marinade in the fridge for at least 2 hours or overnight. To make this sweet and savory version, transfer the marinated turkey into a casserole dish that will accommodate all the wings comfortably. Instead of using chicken broth, use one cup of the marinade as the cooking liquid. Follow the recipe instructions as written. During our testing, we found that using a marinade with an acid component (i.e., soy sauce and lemon juice) produced super tender, fall-off-the-bone tender turkey wings. Southern-style: Looking for an authentic Southern recipe for turkey wings? To make this fresh, flavorful variation, add hardy vegetables (such as bell peppers and onions) into your cooking liquid. If preferred, you can strain the juices post-cooking, place them in a small saucepan, and reduce them until they thicken to a sauce-like texture. Then, serve your turkey wings and veggies over a bed of rice and drizzle them with the sauce for a five-star meal that tastes straight out of Tennessee. Smothered: Preparing smothered baked turkey wings is an easy way to give each bite decadently rich flavors. To make the sauce, use the leftover pan drippings to make turkey gravy and pour it over the freshly baked turkey wings. Alternatively, I’ve also seen examples where people prepare cream of mushroom turkey wings instead of cooking their own gravy. If you prefer that shortcut, warm up the cream of mushroom soup and smother the meat just before serving. Cajun seasoning: Give your meat a kick of savory, smoky flavor by baking Cajun turkey wings in the oven. All you need to do is change the seasoning for the turkey wings and use our spicy and bold Blackened Seasoning instead. Lemon pepper turkey wings: To add bright, citrusy zest to your baked turkey wings, I recommend swapping out our recommended poultry seasoning mixture for a five-minute Lemon Pepper Seasoning.
Thanksgiving or Friendsgiving: Not a fan of cooking the full bird? Make this easy recipe instead! Serving a menu of turkey wings and Cornbread Dressing with a side of Maple Cranberry Sauce is an automatic hit among guests, especially when paired with my creamy Green Bean Casserole recipe. Or, if you’re looking for a rich, filling side, my Mashed Sweet Potatoes or Rosemary Garlic Mashed Potatoes will fill every fork with the velvety taste of seasoned potatoes. Sunday dinners: With this iconic menu, you’ll never run out of turkey wing dinner ideas. All your Sunday supper guests will be satisfied when you pair your wings with cheesy classics like my Vegan Mac and Cheese and Jalapeno Cheddar Cornbread. You can even add a touch of Southern goodness by baking a batch of Sweet Potato Biscuits. Or, for a quick and easy meal, you can serve a spread of baked turkey wings and rice using any of your favorites, from wild rice to brown jasmine rice or even white rice. Game day: No game day menu is complete without your go-to dip recipes. Your guests won’t be able to resist dipping their tender turkey meat in creamy, tangy, and light sauces, like my Yogurt Ranch Dip or Blue Cheese Dip.
Other Turkey Recipes You Might Also Like
Can’t get enough of this tasty turkey dinner’s rich, tender taste? These other turkey dishes will fill your plate with savory, succulent, and flavorful meals every night of the week.
The size of the turkey wings matters: There is a direct correlation between the size of the wings and the cooking time. For instance, young/small turkey wings will need less time in the oven than big turkey wings. Therefore, it’s best to buy wings that are similar in size to ensure even cooking. For reference, when testing this recipe, I used four wings totaling about three pounds. Furthermore, I don’t recommend using wing tips, as there is very little meat on them, and they will overcook when following this recipe. Marinate longer: If you have the time, let the meat marinate overnight. While a 30-minute marination is effective, letting it sit longer ensures the flavors meld and deepen, yielding more flavorful meat. Even layer: Ensure that the drummettes and wingettes are on an even layer in the baking dish. Overcrowding the dish will result in under or over-baked meat. Low and slow is the way to go: If you do a quick internet search for this recipe, you will see versions of it where people bake their wings at higher oven temperatures—like 350, 375, or even 400 degrees F. You will also find some recipes that suggest starting with a hot oven and bringing the temperature down. During our testing, we quickly learned that cooking the meat at high temperatures results in dry and tough wings, whereas cooking them at a low temperature—like 300 degrees F.—for a more extended time ensures that the meat doesn’t lose its juices but still cooks through. However, remember that turkey meat can go from perfectly cooked to dry and rubbery in very little time, so I encourage you to watch it closely. Cover it well: If you own a Dutch oven with a lid (such as this Le Creuset Braiser – affiliate link), this is the time to use it. The tight-fitting lid of a Dutch oven is ideal for keeping the meat’s juices contained, giving you succulent, moist turkey wings while cooking them in the oven. However, if you don’t have a Dutch oven, just be sure to tightly cover your casserole dish with aluminum foil to ensure it is fully sealed. Turkey wing temperature: Technically, your turkey is safe to eat when the thickest part of the wing reaches 165 degrees F. when tested with a digital thermometer. However, please be aware that following the recipe below, your wings could register for up to 180 degrees. But, because we are cooking it low and slow and in a bit of liquid, this is okay. As a matter of fact, it is recommended for the most tender turkey wings. According to science writer Andrew Zimmerman Jones, “As you cook the turkey, muscle fibers contract until they begin to break up at around 180 F. Bonds within the molecules begin to break down, causing proteins to unravel, and the dense muscle meat to become more tender.” Experiment with the recipe: Feel free to take this basic recipe and cooking method and experiment with various seasoning blends, serving styles, and favorite side dishes to make it your own.
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If you try this Baked Turkey Wings recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
