Baked turkey wings

Did you know that 78% of home cooks overcomplicate turkey recipes, believing they’re only suitable for major holidays?

This misconception has kept many from experiencing the simple joy of baked turkey wings an affordable, flavorful alternative to whole turkey that’s perfect year-round. These baked turkey wings deliver the same comforting flavors you love about traditional turkey dinner but with significantly less effort and time.

Whether you’re craving a cozy Sunday dinner or looking for an impressive yet manageable main dish for a small gathering, these baked turkey wings with rich, savory gravy will become your new go-to poultry recipe.

Turkey wings provide 85% more iron than chicken wings of the same size, making them an excellent choice for boosting your mineral intake.

Why I Love This Recipe

• A Year-Round Comfort Meal: For years, I only thought of turkey as a Thanksgiving tradition. However, this baked turkey wings recipe changed everything. It brings the warmth and comfort of a holiday feast to any night of the week without the hassle of preparing an entire turkey.

• The Perfect Combination of Texture and Flavor: What sets this recipe apart is the irresistible balance of crispy, golden-brown skin and tender, juicy meat. Each bite is packed with rich, savory flavors that are further enhanced by a silky homemade gravy. This simple yet luxurious sauce elevates the dish, transforming basic ingredients into something truly special.

• Easy Prep, Big Rewards: One of the best things about this recipe is how effortless it is to prepare. With minimal prep work and simple steps, you can achieve restaurant-quality results in your own kitchen. It’s my go-to meal when I want to serve something impressive without spending hours cooking.

• An Irresistible Aroma: The moment these turkey wings start baking, your kitchen fills with an incredible aroma that’s simply irresistible. It’s the kind of scent that brings everyone to the table, making this dish a staple in my meal rotation.

How to Make Baked Turkey Wings

Step 1: Prepare the Turkey Wings
Preheat your oven to 375°F (190°C). Pat the wings dry with paper towels—this simple step ensures crispy skin by preventing excess moisture from steaming them.

Step 2: Season the Wings
Mix garlic powder, onion powder, thyme, smoked paprika, salt, pepper, and sage in a bowl. For extra flavor, use a Turkey Rub. Drizzle wings with olive oil, coat them evenly with the seasoning, and massage it in. Lift the skin slightly to season the meat directly.

Step 3: Arrange for Optimal Cooking
Place the wings on a parchment-lined baking sheet or roasting pan in a single layer, ensuring space between each piece to prevent steaming. Use two sheets if needed.

Step 4: Bake to Perfection
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy. Baste with juices every 30 minutes for added flavor.

Step 5: Rest the Wings
Let the wings rest under loosely tented foil for 10 minutes to retain juiciness.

Step 6: Prepare the Gravy
Skim 3 tablespoons of fat from the pan drippings. In a saucepan, whisk the fat with flour over medium heat to form a roux. Cook for 1-2 minutes, then gradually whisk in broth and drippings. Add Worcestershire sauce and garlic powder. Simmer for 5-7 minutes, stirring until thickened. Season to taste.

Step 7: Serve and Enjoy
Uncover the wings and serve hot with gravy poured over or on the side for dipping. The crispy skin and rich, savory gravy make this dish an irresistible favorite.

Healthier Alternatives for the Recipe

To make these baked turkey wings even more nutritious:

• Replace all purpose flour with whole wheat flour in the gravy for added fiber
• Use skinless turkey wings to reduce fat content by approximately 40% (though you’ll sacrifice some crispiness)
• Incorporate chopped fresh herbs like rosemary, parsley, and thyme instead of dried for increased antioxidants and more vibrant flavor
• Add a tablespoon of nutritional yeast to the seasoning blend for a vitamin B boost
• Replace half the salt with potassium chloride salt substitute to reduce sodium while maintaining flavor
• For a lower-carb version, thicken the gravy with xanthan gum (¼ teaspoon) instead of flour

Serving Suggestions

Transform these baked turkey wings into a complete meal with these complementary sides:

• Classic pairing: Creamy mashed potatoes and roasted Brussels sprouts
• Lighter option: Wild rice pilaf with dried cranberries and a simple green salad
• Southern comfort: Cornbread dressing and collard greens
• Modern twist: Cauliflower puree and honey-glazed carrots
• Family-style feast: Serve alongside sweet potato casserole and homemade dinner rolls for soaking up extra gravy

For an elegant presentation, arrange the baked turkey wings on a platter with fresh herb sprigs, then serve the gravy in a warmed gravy boat. A sprinkle of fresh parsley adds a pop of color that enhances the visual appeal.

Common Mistakes to Avoid

• Skipping the drying step: Wings that aren’t properly dried before seasoning will steam rather than roast, resulting in soggy skin. Take the extra 30 seconds for dramatically improved results.
• Cooking at too low a temperature: Data shows that 375°F is the sweet spot for baked turkey wings – lower temperatures don’t crisp the skin while higher temperatures can dry out the meat before it’s fully cooked.
• Overcrowding the pan: According to culinary tests, wings need at least 1 inch of space between them for proper air circulation. Crowded wings steam instead of roast.
• Under-seasoning: Turkey needs more seasoning than you might think – approximately 1 teaspoon of salt per pound creates the perfect flavor foundation.
• Opening the oven too frequently: Each oven opening drops the temperature by an average of 25°F, extending cooking time and potentially drying out the wings.
• Not using a meat thermometer: Visual cues can be misleading – 23% of home cooks serve undercooked poultry when relying solely on appearance.

Storing Tips for the Recipe

Properly stored baked turkey wings maintain their quality remarkably well:

• Refrigerate leftover wings and gravy separately in airtight containers for up to 4 days. The flavor often improves overnight as the seasonings continue to permeate the meat.
• Freeze cooked turkey wings for up to 3 months. Wrap individual portions in plastic wrap, then aluminum foil before placing in freezer bags to prevent freezer burn.
• Thaw frozen wings overnight in the refrigerator for best texture preservation.
• Reheat refrigerated wings in a 325°F oven for 15-20 minutes until heated through (165°F internal temperature). Covering with foil for the first 10 minutes helps prevent drying.
• Refresh refrigerated gravy on the stovetop with a splash of broth if it’s thickened too much during storage.
• For meal prep, you can season raw wings up to 24 hours in advance and keep refrigerated until ready to bake.

These baked turkey wings with gravy deliver holiday-worthy flavor without the fuss, combining crispy skin, tender meat, and rich gravy in an easy, affordable package. Perfect for everyday dinners or special occasions, this versatile recipe elevates humble turkey wings into a memorably delicious meal.

Ready to try these incredible baked turkey wings for yourself? Tag us in your photos or leave a comment below with your results! Subscribe to our newsletter for more delicious, approachable recipes that make weeknight cooking a joy rather than a chore.

FAQs

Can I use turkey drumsticks instead of wings for this recipe? Absolutely! Turkey drumsticks work beautifully with this same method and seasoning. Just adjust the cooking time – drumsticks typically need an additional 15-20 minutes due to their larger size. Always verify doneness with a meat thermometer reading of 165°F.

How do I keep the turkey wings from drying out? The key is not overcooking them. Use a meat thermometer and remove them from the oven once they reach 165°F. The resting period is also crucial – don’t skip this step as it allows juices to redistribute throughout the meat.

Can I make this recipe in an air fryer? Yes! Air fryer baked turkey wings turn out wonderfully crispy. Cook at 375°F for about 25-30 minutes, flipping halfway through. You’ll need to cook them in batches to maintain proper air circulation. Make the gravy separately on the stovetop.

What’s the best way to thicken the gravy if it’s too thin? Create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly whisk this into your simmering gravy and cook for an additional 1-2 minutes until it reaches your desired thickness.

Can I prepare any parts of this recipe ahead of time? Yes! Season the wings up to 24 hours in advance and refrigerate. You can also make the gravy 2-3 days ahead and reheat when ready to serve. Just reserve 2-3 tablespoons of drippings from another roasted meat if you’re making the gravy before cooking the wings.

Are baked turkey wings healthy? Turkey wings are protein-rich and provide important nutrients like iron, zinc, and B vitamins. While they contain more fat than turkey breast, most of it is in the skin, which you can remove after cooking if you’re watching fat intake. The homemade gravy is also healthier than store-bought options, with no artificial preservatives or excessive sodium.

More turkey recipes

meatballs with grape jelly and bbq sauce

Smothered Turkey Necks

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Baked Turkey Wings

These baked turkey wings cook in just half the time of a whole turkey while delivering the same satisfying flavors and tender meat. The active preparation

Course Main Course

Cuisine turkey

Keyword Baked Turkey Wings

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5 Servings

Calories 385kcal

Author Copy Recipes

Ingredients

• 3 pounds turkey wings plit at the joints (about 6-8 pieces)
• 2 tablespoons olive oil or melted butter
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried sage (or 1 teaspoon fresh, minced)

For the Gravy:

• 2 cups chicken or turkey broth
• 3 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free option)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions

Step 1: Prepare the Turkey Wings

• Preheat your oven to 375°F (190°C). Pat the turkey wings dry with paper towels – this crucial step ensures crispy skin, as excess moisture steams rather than roasts the wings. The difference between crispy and soggy skin often comes down to this simple 30-second step!

Step 2: Season the Wings

• In a small bowl, combine garlic powder, onion powder, thyme, smoked paprika, salt, pepper, and sage. Drizzle the turkey wings with olive oil, then sprinkle generously with the seasoning mixture. Use your hands to massage the seasonings into the wings, ensuring even coverage. For extra flavor, gently lift the skin and add some seasoning directly onto the meat.
• Step 3: Arrange for Optimal Cooking
• Place the seasoned wings on a baking sheet lined with parchment paper or in a roasting pan. Arrange them in a single layer with some space between each piece – overcrowding leads to steaming instead of roasting. If you're cooking for a larger group, use two baking sheets rather than crowding one.

Step 4: Bake to Perfection

• Bake the turkey wings for 1 hour and 15 minutes to 1 hour and 30 minutes. The exact cooking time depends on wing size – they're done when the internal temperature reaches 165°F (74°C) when tested with a meat thermometer and the skin is golden brown and crispy. For even better results, baste the wings with their juices every 30 minutes.

Step 5: Rest the Wings

• Transfer the baked turkey wings to a serving platter and tent loosely with aluminum foil. Allow them to rest for 10 minutes before serving – this redistribution time allows juices to settle back into the meat rather than running out when cut, resulting in moister turkey wings.

Step 6: Prepare the Gravy

• Pour the drippings from the roasting pan into a measuring cup. Let stand for 5 minutes, then skim off and reserve 3 tablespoons of the fat that rises to the top. In a saucepan over medium heat, whisk the reserved fat and flour to create a smooth roux. Cook for 1-2 minutes until lightly golden, then gradually whisk in the broth and remaining drippings. Add Worcestershire sauce and garlic powder. Simmer for 5-7 minutes, stirring frequently, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.

Step 7: Serve and Enjoy

• Remove the foil from the wings and serve hot with the gravy poured over top or on the side for dipping. The contrast between the crispy skin and the rich, savory gravy creates a perfect flavor balance that highlights why baked turkey wings deserve a place in your regular meal rotation.

Notes

Nutritional Information

Per serving (2 wing pieces with gravy, approximately 8 oz):

• Calories: 385
• Protein: 42g
• Carbohydrates: 4g
• Fat: 22g (6g saturated)
• Fiber: <1g
• Sodium: 620mg
• Potassium: 410mg
• Vitamin A: 6% DV
• Vitamin C: 3% DV
• Calcium: 4% DV
• Iron: 15% DV