Baked Turkey Wings

These Southern-Style Baked Turkey Wings are tender, juicy, and packed with bold, comforting flavors. Slow-baked to perfection in a rich, savory seasoning blend, they develop a crispy, golden skin while staying fall-off-the-bone delicious. Perfect for Sunday dinner, holiday gatherings, or whenever you’re craving a soul food meal, this easy recipe brings all the comfort with minimal effort. Serve them with classic sides like Southern Soul Food Mac and Cheese and Southern Collard Greens.

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Why Readers Love This Recipe

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Super easy and flavorful turkey wings! This my go to recipe for turkey wings. I used to cook my turkey wings on the stove top then brown them in the oven but I find that your cooking method is much easier and less mess.
~Trish

Key Ingredients

• Turkey Wings
• Olive Oil
• Spices
• Foil

Where to Buy Turkey Wings and How to Shop For Them

Some standard grocers will keep brands like Butterball and Jenni-O on hand year round. Many retailers only carry them seasonally around fall. A local butcher is usually really helpful. Here are some other things to consider:

• Freshness: Look for turkey wings that have a fresh appearance. They should have a pinkish hue with no signs of discoloration or unpleasant odors. Check the sell-by date to ensure freshness.
• Size: Choose wings that are of similar size if you plan to cook them together. This ensures even cooking and presentation. However, keep in mind that larger wings may take longer to cook.
• Skin Condition: Inspect the skin of the turkey. It should be intact without any tears or blemishes. The skin adds flavor and helps to retain moisture during cooking.
• Frozen Wings vs. Fresh Wings: Decide whether you want to purchase fresh or frozen wings. Fresh wings are ideal if you plan to cook them immediately, while frozen wings can be stored for a longer period and thawed when needed.
• Butcher or Supermarket: Visit a reputable butcher or supermarket known for its quality meat selection. The staff can provide assistance and ensure you get the best turkey wings for your needs.

Parts of Turkey Wings

I love to split the drums and flat. This is a matter of preference. I recommend you do what’s best for you. Split wings will cook at a more even temperature. This is also better for even browning of the skin. I use these cooking shears from Amazon to cut into the wings and split them.

The wing is is made up of 3 parts: the drumette, the wingette, and the wing tip. The drumette looks like a small drumstick and usually has more meat.  It’s mostly dark meat, and is slightly juicier than the wingette.

The wingette is often called the flat, is the middle section that is made of two bones running horizontally through the middle of it with meat in the middle.  Because it’s thinner, this part normally crisps up easier when cooking them with the thicker drumette portions.

The wing tip doesn’t have much flavor, but you can save it if you plan to make homemade broth.

You can separate the wings yourself by cutting at the elbow joint to separate the drum from the wingette. From there you can remove the wing tip to display a flat if you wish.

How to Make Baked Turkey Wings

Detailed measurements and full instructions can be found in the recipe card below.

1. Drizzle both sides of the wings with olive oil and then sprinkle the spices onto both sides of the wings.
2. Rub the spices into the wings.
3. Pour broth into the bottom of a 12 inch pan or a 9×13 inch baking dish.
4. Place the seasoned wings in the pan over the broth.
5. Cover the pan with foil.
6. Bake.

Oven Temperature

350 degrees.

Cook Time/How Long to Bake

Bake the wings for 2 hours.

Why You Wrap Them in Foil

Wrapping turkey wings in foil while baking helps lock in moisture, ensuring they turn out tender and juicy instead of dry. The foil traps steam, allowing the meat to cook evenly and absorb all the flavors from seasonings and marinades. This will prevent tough turkey. It also helps prevent the skin from over-browning or burning before the meat is fully cooked.

How to Tell When the Turkey is Done

Getting this right will help ensure the perfect texture.

• Internal Temperature: You will need to use a meat thermometer. Insert the meat thermometer into the thickest part of one the turkey wings. According to the USDA, Poultry must be cooked to a minimum internal temperature of 165 degrees.
• How it Looks: They should have golden brown skin and no traces of pink or raw meat near the bones. The juices should run clear when pierced with a fork.
• Texture: The meat should feel tender and easily pull away from the bone when prodded with a fork. If the meat is still tough and not easily separated from the bone, it likely needs more time to cook.

How to Get Crispy Skin

The wings are baked and covered at a lower temperature initially, in order to cook the turkey throughout. After the wings have baked for an hour and a half, remove the wings from the baking dish. Adjust the heat on the oven to 400 degrees. Line a sheet pan with parchment paper and then place a wire wrack on top. Place the wings on the rack and bake for an additional 30 minutes or until crisp. The air flow will crisp the chicken.

How to Give Them Smoky Flavor

I like to use smoked paprika to accomplish this. You can also drizzle a teaspoon of liquid smoke over the wings prior to adding the spices or try my Smoked Turkey Wings recipe.

Substitutions and Add-ins

Try these ideas to spice up the wings.

• Cajun Seasoning
• Lemon Herb Seasoning
• Teriyaki Sauce
• BBQ Sauce
• Jerk Seasoning
• Vegetables: Onions, bell peppers, carrots, and celery can be added to the roasting pan for additional flavor and texture.
• Potatoes: Quartered potatoes can be placed around the wings in the roasting pan to soak up the juices and add a delicious side dish.
• Citrus: Slices of lemon, lime, or orange can be placed on top of the wings before roasting for a citrusy flavor.
• Fresh Herbs: Sprigs of fresh rosemary, thyme, or sage can be tucked under the turkey wings or sprinkled on top for added aroma and flavor.
• Hot Sauce: For those who enjoy extra heat, drizzle hot sauce over the turkey before or after baking for a spicy kick.
• Maple Syrup: A drizzle of maple syrup before baking adds a touch of sweetness and caramelization.

Gravy

If you want to drizzle these in gravy, check out my Smothered Turkey Wings recipe or make my gravy recipes: Homemade Turkey Gravy From Drippings and Yellow Gravy Without Drippings.

Can You Make Them Ahead/How to Store Them

To prep them in advance, season the wings and place them in an airtight container or a covered dish. Refrigerate them overnight or up to 24 hours. Remove the wings and bring them to room temperature 30 minutes before baking. Bake as directed.

Cooked wings can be stored in the fridge tightly covered for 3-4 days.

How to Reheat

You can reheat in the oven, microwave or air fryer. If using the air fryer or oven, reheat at 350 degrees until warm. For the oven, cover the turkey wings with foil to prevent them from drying out.

Freezer Tips

You can freeze leftover wings tightly covered and sealed. For best taste, they will last up to 3 months. Defrost the wings overnight in the fridge and reheat.

What to Pair With Turkey Wings

Southern Sweet Potato Casserole
Southern Baked Ham with Pineapple
Southern Cornbread Dressing
Southern Candied Sweet Potatoes
Southern Style Green Beans with Bacon
Southern Baked Beans
Seafood Mac and Cheese
Baked Crab Legs
Southern Cooked Cabbage

More Turkey Recipes

Baked Turkey Legs
Traeger Smoked Turkey
Slow Cooker Crockpot Turkey Wings
Traeger Smoked Turkey Breast
Air Fryer Turkey Wings
Smoked Turkey Legs
Grilled Turkey Legs
Air Fryer Turkey Breast
Slow Cooker Crockpot Turkey Breast
Cajun Spiced Turkey

Check out our list of the Best Authentic Soul Food Recipes here.
Watch step by step video instructions on how to make this recipe here on Youtube.