Turkey Wings

These baked turkey wings have a perfectly seasoned and crispy skin that covers the juiciest and most moist meat. Minimal prep is needed, it’s SO delicious.

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Love unique cuts of turkey? Try my turkey drumsticks, turkey tenderloin, turkey cutlets, and smoked turkey wings next.

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If you think of turkey, you often think of it whole roasted or just the turkey breast, but have you ever tried cooking certain cuts? Especially the turkey wings?

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My oven-roasted turkey wings are a fun alternative to chicken wings and provide more bang for your meaty buck. I mean, one turkey wing is satisfying enough as a meal on its own. I assumed these wings would only be abundant during the festive season, but my butcher informed me they are available year-round!

Table of Contents

Why I love this recipe
Ingredients needed
How to make baked turkey wings
Arman’s recipe tips
Storage instructions
Frequently asked questions
More recipes using turkey to try
Baked Turkey Wings Recipe (Recipe Card)

Why I love this recipe

Perfectly seasoned yet simple. A few simple spices and herbs are used to make well-seasoned wings.
Hands-off cooking. I love how oven-baking the wings is an almost hands-off approach.
Crispy and flavorful. Cooking the wings covered first yields juicy and tender turkey, while cooking it open at the end results in crispy skin.
It’s easier than a whole turkey. My family LOVES a whole roasted turkey, but I often keep that for special occasions. The wings, though, I can make every week. They are also way cheaper.
Perfect for the holiday season! I’ve started cooking these as part of Thanksgiving dinner, and my extended family and friends prefer this to the actual bird.

Ingredients needed

Whole turkey wings. Separated and bone-in. Turkey wings are typically separated into three parts – drumettes, wingettes, and wingtips. My local butcher (and most butchers, it seems) can separate them for you, but if your whole wing is intact, it’s very easy to do so yourself.
Chicken stock. Homemade or store-bought. Turkey stock will work too.
Olive oil. To mix with the spices and coat the wings before baking them.
Spices. Paprika, garlic powder, and onion powder are all I use for this recipe. It may be quite minimal, but trust me, the flavors pack a punch.
Herbs. Dried thyme, Rosemary, and parsley pair well with turkey. I know it may be tempting to use fresh herbs, but when roasting or baking, fresh ones tend to burn rather than seep into the meat. Because of this, I recommend only the dried kind.
Salt and pepper. To taste.

How to make baked turkey wings

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Pat dry the wings. Doing this helps crisp up the wings faster when you broil them.
Don’t skip the chicken stock. Pouring the stock around the wings and baking them covered creates a flavorful steam that cooks the turkey to perfection and infuses it with lots of flavor and moisture. Don’t fret though- the exterior will be super crispy.
Save the drippings. I love saving the turkey’s pan drippings to make a simple gravy. All I do is whisk in some extra chicken broth (around 1/2 cup), one tablespoon of cornstarch, and a little extra salt and pepper.
Use turkey legs. This recipe works perfectly well for turkey legs, too.
Change up the seasonings. I sometimes like to use poultry seasoning or cover the wings in a flavorful sauce before baking. Like chicken wings, they are so easy to adapt.

Storage instructions

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To store. Store leftovers in an airtight container in the fridge for up to 4 days.

To freeze. Baked wings can be frozen for up to 3 months.

To reheat. The best way to reheat these, whether frozen or right out of the fridge, is to bake them covered with foil. Once heated through, broil the wings for a few minutes to crisp them up again.