If you're looking for an easy turkey dish to serve without the fuss of baking a whole turkey, you've got to try these baked turkey wings. They're perfectly golden and crispy on the outside, tender and succulent on the inside and are lip-smacking delicious!
I absolutely love making my herb roasted turkey for Thanksgiving. It's such an easy, no-fuss recipe that turns out perfect every single time, and it's my savior when I have many mouths to feed.
But for those smaller family dinners when I don't want to put in a lot of effort, I almost always make my smothered turkey wings, or these baked drumsticks if I'm just looking for something super simple, hearty and wholesome.
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What I Love About this Recipe
They're the ultimate comfort food. Seasoned to perfection, you'll get a mouthful of soft, juicy, succulent meat in each bite.
You can customize them to your liking, too! Experiment with different spices and seasonings to bring a bit of variation to the recipe.
They're super versatile and great for meal prep, too. Marinate them ahead of time and refrigerate or freeze them.
Recipe Ingredients
Turkey wings: I used fresh turkey wings split into flats and drumettes.
Seasonings: To season, I used onion powder, garlic powder, smoked paprika, salt, and pepper.
Herbs: For that extra flavor, use your choice of dried herbs. I used thyme, oregano, and parsley.
Hot sauce: I used just a bit for that extra kick of heat. Feel free to skip this if you want.
Oil: Any cooking oil should work well. Using a bit of oil is essential to help the seasonings stick to the surface of the turkey and also for that golden brown exterior.
Check the recipe card for quantities.
Variations & Substitutions
- To give the oven-roasted turkey wings a spicy kick, add some red chili flakes and cayenne pepper to the marinade.
- For a more subtle, toned-down flavor, use a bit of Italian seasoning and skip all the other ingredients.
- You can swap the olive oil in the recipe for some salted butter for better flavor.
- Another great idea for adding a punch of flavor to the marinade for the wings is to use chicken bouillon powder in addition to the other seasonings.
- Add some freshly squeezed lemon juice and lots of lemon zest to the marinade to lend the turkey wings a citrusy flavor and deliciousness.
- For a sweet and savory flavor balance, baste the turkey with honey or maple syrup during the final few minutes of cooking.
How to Make Baked Turkey Wings
Start by preheating your oven to 350℉ and lightly grease your baking dish or line it with parchment paper.
- Wash and pat dry the turkey wings. Transfer them to a bowl. Sprinkle all the seasonings and oil on them, and rub both sides generously.
- Transfer the wings to the greased baking dish making sure they don't overlap.
- Bake at 350℉ for 1 hour, uncovered, until brown and tender. Baste it with the pan drippings so it stays juicy.
- Remove from the oven and serve.
How to Store Leftover Turkey Wings
You can store your leftover turkey wings in an airtight container in the refrigerator for up to 3 days. Just remember to allow them to cool down first and then pop them in.
You can then reheat them in the microwave for a few minutes or pop them back in a preheated oven until they have warmed up.
If you want to prep these wings ahead of time, marinate them first and transfer them to a freezer safe container or bag and freeze them for up to 3 months. Then, when you want to cook them, just let them thaw overnight in the refrigerator and then bake them whenever you want to!
Tips & Tricks to Nail the Recipe
- If the wings are drying off too quickly, add about 1-2 cups of water or broth and cover with an aluminum foil till fully cooked. You can later on open it for a crispy skin.
- Keep basting the wings with the pan juices a few times during the cooking process. This will help keep the wings soft and juicy, but with that nice and crispy exterior.
- Remember to let the turkey wings rest for a few minutes before you serve them. Doing this will help seal in those juices, ensuring you get the softest, most succulent meat every single time.
- Don't let the leftover bones go waste! You can use them up to make some homemade stock.
- To bulk up the dish, you can also add some diced veggies into the pan along with the turkey wings. Make sure you season them too!
Serving Ideas & Suggestions
Serve these delicious baked turkey wings with some pumpkin shaped dinner rolls and your favorite sides to make it a hearty and filling meal that your family can enjoy.
And of course, don't forget to follow up with some delicious fall-inspired sweet treats like pumpkin loaf cake, pumpkin pie spice cookies or some deliciously soft orange cake.
Recipe FAQs
Use a thermometer and insert in the thickest part for the wings, it should read 165℉ to be fully cooked.
You can add almost any veggies of your choice! Cauliflower and broccoli florets, green beans, carrots, zucchini, mushrooms, bell peppers and potatoes are all excellent choices.
Yes! You can replicate this exact recipe using chicken wings too. Remember that chicken takes a little less time to cook though, so you might want to keep that in mind.
More Fall Recipes to Try
If you tried these oven baked turkey wings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Baked Turkey Wings
Equipment
Ingredients
- 2.5 lbs Turkey wings split into flats and drums
- 1 teaspoon Blackpepper
- 1½ teaspoon Salt
- 1 teaspoon Thyme dried
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Oregano dried
- 1 tablespoon Hot sauce adjust accordingly
- 1 teaspoon Parsley
- 1 teaspoon Onion powder
- ¼ cup Oil
Instructions
- Preheat oven to 350℉ and lightly grease a baking dish or line with a parchment paper.
- Wash and pat dry the turkey wings. Transfer to a bowl.
- Sprinkle all the seasonings and the oil on them and rub both sides generously.
- Transfer the wings to the greased baking dish making sure they don't overlapp.
- Bake in the oven at 350℉ for 1 hour uncovered until brown and tender. Baste it with the drippings from the pan so it stays juicy. Use a thermometer and insert in the thickest part for the wings, it should read 165℉ to be fully cooked.Note: If the wings are drying off too quickly, add about 1-2 cups of water or broth and cover with an aluminum foil till fully cooked. You can later on open it for a crispy skin.
- Remove from the oven and serve
Notes
- If the wings are drying off too quickly, add about 1-2 cups of water or broth and cover with an aluminum foil till fully cooked. You can later on open it for a crispy skin.
- Keep basting the wings with the pan juices a few times during the cooking process. This will help keep the wings soft and juicy, but with that nice and crispy exterior.
- Remember to let the turkey wings rest for a few minutes before you serve them. Doing this will help seal in those juices, ensuring you get the softest, most succulent meat every single time.
- Don't let the leftover bones go waste! You can use them up to make some homemade stock.
- To bulk up the dish, you can also add some diced veggies into the pan along with the turkey wings. Make sure you season them too!
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Bilikis says
Super delicious
Bilikis says
This is irresistible
Bilikis says
Some people don't eat chicken wings,but with this recipe, they'll ❤️ to eat
Super Juicy, fall-off-the-bone, render and Crispy baked turkey wings is my go to when I want something quick and tasty. Let me know what you think about this recipe.
Thanks
Claudy