Baked Turkey Wings seasoned to perfection, oven-baked until they are fall-off-the-bone tender, and then smothered in a savory homemade gravy. Turkey isn’t just for Thanksgiving! You’ll be making these mouthwatering turkey wings every chance you get! (This recipe is gluten-free and dairy-free.)
It’s no secret that wings are the best part of the turkey. They have a richer flavor than sliced turkey breasts. Plus, no one has to argue over who gets the best piece of the bird when you serve oven-baked turkey wings with gravy!
These are the Best Baked Turkey Wings! They’re:
- Easy to Prepare: Cooking turkey wings is easier than preparing an entire Thanksgiving turkey. You may start making this year-round!
- Ideal for Smaller Crowds: If you’re hosting a smaller crowd this holiday season, this is the way to go! The portions will be perfect and you’ll save some money too!
- Delicious: There’s no dry turkey over here! These wings are rubbed with spices, steeped in chicken stock while baking, and served with delicious gravy.
Ingredients You’ll Need
- Fresh Turkey Wings: I use 3 1/2 pounds of wings (about 4 large pieces -2 flat and two turkey legs). Clean and pat them dry with paper towels before seasoning. (make sure the wings are completely thawed if previously frozen)
- Onions & Peppers: Diced yellow onion, green peppers, and red peppers are put at the base of the pan. It adds flavor, color, and a hint of spice.
- Chicken broth: As the turkey bakes, the broth creates steam which adds flavor and moisture to the turkey. Use turkey broth if you prefer.
- Cornstarch + 2 tbsp water: Mix these two ingredients together before adding it to the reserved broth. The cornstarch will ensure the gravy thickens to the proper consistency.
- Spices: These crispy baked turkey wings are prepared with a dry rub mixture of poultry seasoning, herbs de Provence, lemon pepper, sea salt, onion powder, garlic powder, and smoked paprika. Make sure you coat both sides of the wings. Rub the seasoning in (along with minced garlic, parsley, thyme, and Worcestershire sauce) with gloved hands.
How to Make the Best Baked Turkey Wings
You’ll start by adding the turkey wings to a large bowl and seasoning them, coating both sides. Place the turkey wings in the fridge for at least 30 minutes (preferably overnight) to allow the spices to tenderize the meat. When you’re ready to cook the turkey wings, preheat the oven to 350 degrees F (175 degrees C).
Add the seasoned wings to a large baking dish over sliced onions and peppers. Pour chicken broth into the sides (not directly on the wings) of the baking dish. Cover the dish tightly with aluminum foil and bake for 1 ½ -2 hours, or until tender.
Then, carefully remove 1 ½ cups of the broth from the baking dish and set it aside. Places the turkey wings back in the oven uncovered to brown the skin slightly. While the wings continue to bake uncovered for 15-20 minutes, make your gravy. Add the reserved broth to a small saucepan over medium-low heat. Stir the cornstarch and water together in a small bowl. Then, add the cornstarch mixture and whisk until it is thick and bubbles slightly.
When the wings are done, remove them from the oven and pour on the thickened gravy. Serve baked turkey wings with your favorite sides and enjoy!
- Add the seasonings and let the turkey wings sit in the seasonings for at least 30 minutes. The salt acts as a brine to help tenderize the turkey wings. (Learn more about How to Dry Brine Turkey.) If you have time, marinate the turkey longer, about 2-3 hours, before cooking. (The longer the better!)
- Do not pour the broth directly onto the turkey wings because it will rinse off the spices.
- Bake covered so that the turkey wings do not dry out. After cooking for about 2 hours, remove the foil and bake for about 15 minutes to brown the turkey wings.
- Make sure to stir the cornstarch and water together before adding it to the broth to make the gravy. If you mix the cornstarch directly with the hot broth, the cornstarch will clump together.
- For extra crispy skin, broil on low for the last few minutes of baking. Rotate the turkey so it crisps evenly.
- Use a meat thermometer to test the doneness. The turkey wings internal temperature should read at least 165°F when a meat thermometer is inserted into the thickest part.
What to serve with Baked Turkey Wings
- Serve baked turkey wings with rice, sweet honey cornbread or sweet potato cornbread, and a side of veggies like these air fryer brussels sprouts or air fryer asparagus.
- Make it a holiday feast with this creamy Butternut Squash Mac and Cheese, Sourdough stuffing, Orange cranberry sauce, Gluten-Free Gravy, and Garlic mashed potatoes.
- Keep it light yet filling with a salad like this Beetroot Salad with Orange and Feta Cheese and Quinoa Vegetable Salad.
Storing and Reheating Leftovers
Store leftover baked turkey wings in an airtight container in the fridge for up to 4 days. For longer storage, put it in the freezer for up to 3 months.
When you’re ready to reheat, take the turkey legs out of the fridge or freezer and let them come to room temperature. Preheat the oven to 300°F, place the turkey wings in a dish, and cover it with foil to prevent them from drying out. Warm the wings in the oven for about 30 minutes.
I Hope You Enjoy This Baked Turkey Wings Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.
More Turkey Recipes To Try
- Air Fryer Turkey Legs
- Learn How To Brine Turkey
- The Best Turkey Chili Recipe
- Spatchcock Turkey Recipe | Easy Thanksgiving Turkey
- Air Fryer Turkey Burgers
Best Baked Turkey Wings
- 3 1/2 lbs Turkey wings
- 1 Large yellow onion
- 1 Green pepper
- 1 Red pepper
- 2 1/2 cups Chicken broth
- 2 tbsp Cornstarch + 2 tbsp water
- 6 cloves Garlic, minced
- 2 tbsp Fresh parsley
- 1 tbsp Worcestershire sauce
- 2 tsp Poultry Seasoning
- 2 tsp Smoked paprika
- 2 tsp Sea salt or to taste
- 1 tsp Herbs de Provence or Italian Seasoning
- 1 tsp Lemon pepper seasoning (or black pepper)
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 4 Sprigs of Fresh Thyme
- Add the turkey wings to a large bowl. Season with salt, spices, parsley, garlic, and Worcestershire sauce. Be sure to cover both sides of the wings with seasonings. Using gloved hands, rub the spices into the wings. Place the turkey wings in the fridge for at least 30 minutes to allow the spices to tenderize the turkey wings. (The longer the better, up to 2-3 hours or overnight if time permits)
- When ready to cook the turkey wings, preheat the oven to 350 degrees F (175 degrees C).
- Slice the onion, green pepper, and red pepper. Then, place the sliced veggies into a large baking dish.
- Place the turkey wings on top of the peppers. Pour chicken broth into the side of the baking dish. (Do not pour the broth directly onto the turkey wings because it will rinse off the spices.)
- Cover the dish tightly with aluminum foil and place in the oven. Bake for 1 ½ -2 hours, or until tender.
- Remove the turkey wings from the oven. Carefully remove 1 ½ cup of the broth from the baking dish and set it aside.
- Place the wings back in the oven and bake uncovered for 15-20 minutes or until the skin is crispy and the wings are fully cooked. The turkey wings are fully cooked when an instant thermometer inserted into the thickest part of the wings reads at least 165°F.
- In a small saucepan over medium-low heat, add the reserved broth. Stir the cornstarch and water together in a small bowl. Then, add the cornstarch mixture and whisk until it is thick and bubbles slightly.
- When the wings are done, remove them from the oven and pour on the thickened gravy. Serve with your favorite sides and enjoy!