Baked Turkey Wings

These baked turkey wings come out with crispy, golden skin and tender, juicy meat, using one pan and a simple spice rub.

Try my Roast Turkey Breast or Turkey Dry Rub next for more easy turkey ideas!

What if the juiciest, crispiest turkey dinner is not a whole bird, but a cut most people walk right past? If you are looking for baked turkey wings that are simple, budget-friendly and full of flavor, you are in the right place.

Turkey wings have rich dark meat and plenty of skin, so they stay moist inside and turn crisp outside. They are perfect for a small Thanksgiving dinner or any night you want comfort food without cooking a whole turkey.

Ingredients List

For the best baked turkey wings, you only need the wings, a little oil, a few pantry spices and some chicken broth to keep them moist. Exact amounts are in the recipe card below.

How to Make It

This is just the overview for these baked turkey wings. Scroll down to the recipe card for exact measurements and timing.

Pat the wings dry, rub them with the oil and spices, and place them in a roasting pan with broth around them. Bake at 375F for 60 minutes, then raise the heat to 425F for 25 to 30 minutes to crisp the skin.

Make Ahead Method

• Season the turkey wings up to 24 hours ahead and keep them covered in the fridge, which gives the spices time to flavor the meat.
• Mix the spice rub in advance and store it in a small jar, so the prep takes just a few minutes.
• You can bake the wings a day ahead and reheat them in a 350F oven for 15 to 20 minutes to bring back the crispy skin.

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The USDA recommends cooking turkey to a minimum internal temperature of 165F for food safety, so always check the thickest part of the wing with a thermometer (USDA guidelines).

Nutritional Information

Turkey wings are a filling, high-protein cut with no carbs. They are a good source of B vitamins, selenium and zinc.

Most of the fat is in the skin. Baking instead of frying means no extra oil for deep frying, and you can remove the skin after cooking for a lighter plate.

Healthier Alternatives for the Recipe

You can lighten these baked turkey wings without losing flavor. Here are a few easy changes:

Use avocado oil. It handles high heat well and works the same as olive oil here.

Lower the salt. Cut the salt in half and add fresh herbs like rosemary or sage for more flavor.

Remove the skin. Taking the skin off after baking lowers the fat, though you lose the crispiness.

Skip the cayenne. Leave it out for a mild version that is better for kids.

Serving Suggestions

Here are my favorite ways to serve baked turkey wings:

With mashed potatoes. Creamy mash and the pan juices make a classic comfort plate.

With roasted vegetables. Brussels sprouts, carrots or green beans roast well alongside.

With rice. Spoon the pan juices over steamed rice.

With a fresh salad. A crisp green salad with lemon dressing balances the rich meat.

For a small Thanksgiving. Serve with stuffing and cranberry sauce when you do not want to cook a whole turkey.

Common Mistakes to Avoid

Turkey wings are easy, but a few small mistakes can spoil them:

• Not drying the wings. Wet skin steams and will not turn crisp.
• Overcrowding the pan. The wings need space for hot air to move around them.
• Baking at one temperature. Lower heat first makes the meat tender, and high heat at the end crisps the skin.
• Pouring broth over the wings. This washes off the seasoning. Pour it around them.
• Skipping the thermometer. Guessing can leave the meat undercooked near the bone.
• Not resting the wings. Cutting in right away lets the juices run out.

Storing Tips for the Recipe

Baked turkey wings keep well. Here is how to store them:

Refrigerating. Store leftover wings in an airtight container for up to 4 days.

Freezing. Wrap cooked wings tightly in foil, place them in a freezer bag, and freeze for up to 3 months.

Reheating. Warm them in a 350F oven for 15 to 20 minutes. The microwave makes the skin soft and rubbery.

Cooling safely. Do not leave cooked wings out for more than 2 hours.

Conclusion: Big Flavor From a Simple Cut

These baked turkey wings prove that great flavor does not need a whole bird or complicated steps. A simple rub, one pan and two oven temperatures give you crispy skin and juicy meat every time.

Make them for a small holiday dinner or an easy weekend meal, and save the pan juices to spoon over the top.

FAQ

How long do turkey wings take to bake?

About 90 minutes in total. Bake for 60 minutes at 375F, then 25 to 30 minutes at 425F to crisp the skin.

What temperature should turkey wings be cooked to?

Cook them until the thickest part reaches 165F on a meat thermometer, away from the bone.

How do I get crispy skin on baked turkey wings?

Pat the wings very dry, bake them uncovered, and finish at 425F. Keep the broth around the wings, not on top.

Do I need to cover turkey wings when baking?

No. Baking uncovered lets the skin crisp. The broth in the pan keeps the meat moist.

Can I use whole wings without splitting them?

Yes, but they cook less evenly. Splitting them at the joints helps them cook through and fit in the pan.

Try These Next

• Roast Turkey Breast
• Slow Cooker Turkey Breast
• Turkey Dry Rub
• Turkey Brine Recipe
• Baked Chicken Drumsticks