How to Bake Turkey Wings: Easy Baked Turkey Wings Recipe

Baked turkey wings are a comfort food staple that consists of split turkey wings seasoned with a few pantry staples. A great alternative to cooking a whole turkey, wings take just a couple of hours to cook, and have the added bonus of being ready to eat once cooked—no carving required! While wings are often fried, baking them is guaranteed to yield juicy, tender wings without the extra oil or babysitting that frying requires. Appetizer-size chicken wings are a classic candidate for frying as they’re smaller and cook quickly, while main-dish-worthy turkey wings are large and need more time to get tender, which is why roasting in a low oven makes sense. This recipe starts low and slow in the oven, then finishes at a higher temperature to crisp up the outside for that classic combination of juicy meat and glistening, golden skin.

This basic turkey wing recipe can be dressed up in a variety of ways.

1. 1. Try smothered turkey wings. Gravy is a classic addition to turkey wings, and can be made with the pan drippings after baking or with a bit of turkey stock.
2. 2. Finish them on the grill. While this recipe calls for a final crisp in the oven, try finishing them on the grill instead, for smoky flavor and deep char on the skin.
3. 3. Spice things up. Any combination of dry rubs or finishing sauces such as Cajun blackening spice or buffalo sauce can be used here for an extra layer of heat.
4. 4. Glaze them. A sweet honey or maple glaze adds shine and visual impact, plus the sticky sauce makes the wings truly irresistible.

When paired with a simple side dish, these fall-off-the-bone-tender turkey wings make for a satisfying weeknight dinner.

1. 1. Mashed potatoes: If you’re making smothered wings, mashed potatoes are a given. Turkey gravy and mashed potatoes are an unparalleled match.
2. 2. Rice: Whether it’s plain rice or pilaf, a simple starch like rice is a good canvas to soak up any juices from these flavorful wings.
3. 3. Mac and cheese: Any excuse for a helping of cheesy macaroni is a welcome one.
4. 4. Greens: Make this a soul food feast with braised collards, kale, or cabbage for a hearty and satisfying meal.
5. 5. Roasted vegetables: Take advantage of the hot oven and roast a tray of seasonal veggies along with the baked wings as an easy side dish.
6. 6. Corn: Whether it’s cornbread or corn on the cob, the sweet corn and savory turkey pair well together.

Here’s how to make the most tender baked turkey wings.

1. 1. Split the wings. Turkey wings have three parts: the drumette, the flat, and the tip. The drumette and the flat have the most meat, while the tips have barely any and should be saved for turkey stock. The wings will cook most evenly if they’re split with poultry scissors or a sharp knife into drumettes and flats, as they can lay flat in the roasting pan. Splitting them also makes for easy eating.
2. 2. Temper your meat. Pull your wings out of the fridge and let them rest at room temperature for about thirty minutes. Putting cold meat directly into the oven will result in uneven cooking.
3. 3. Start slow. These wings bake for two hours at a low temperature to ensure the most tender, juicy result. Rushing the cooking process will likely yield meat that’s dry or tough.
4. 4. Add stock. A little bit of liquid in the bottom of the roasting pan will create steam and slightly braise the wings as they bake. Once you remove the foil to crisp the wings, the stock will reduce and become flavorful pan drippings that can be used to make gravy; or simply serve the drippings as-is.