Juicy Baked Turkey Wings

Baked turkey wings are served on a white platter.

These baked turkey wings are seasoned simply and roasted until perfectly juicy and tender. No complicated steps, just reliable, flavorful results every time.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 426kcal

Author Vered DeLeeuw

Ingredients

4 pounds turkey wings 2-4 whole wings; see notes

Seasonings paste:

4 tablespoons olive oil
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika

Instructions

Preheat the oven to 400°F. Use a sharp chef’s knife to split the wings at the joints into three parts - drumettes, wingettes, and tips (see notes). Pat the wings dry with paper towels.
4 pounds turkey wings
In a small bowl, combine the seasoning paste ingredients: Olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika.
4 tablespoons olive oil, 2 teaspoons Diamond Crystal kosher salt, ½ teaspoon black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika
Arrange the wings in a 9 x 13-inch rimmed baking dish. Drizzle them with the seasoning paste and use your hands to coat them all over.
Bake the wings uncovered until browned and cooked through, for 60-90 minutes, depending on their size (see notes below). An instant-read thermometer inserted into the thickest part of a drumette and not touching the bone should register at least 165°F.
There's no need to flip the wings, but check them after 45-60 minutes and loosely cover them with foil if they are already deeply browned but need more time in the oven. This will protect them from burning.
Baste the wings with the pan juices and serve.

Video

Notes

Seasonings, especially salt, are guidelines. Adjust to taste.
The nutrition info is based on this USDA entry.
Turkey wings vary in size depending on the size of the bird. Medium wings will need around 60 minutes in the oven. Huge ones will need 75-90 minutes, depending on how hot your oven runs.
To cut the wings, cut the skin flap between the drumette and wingette, and then locate the joint between them. You’ll want to cut through the joint and cartilage, not through the bones. As you cut, adjust the knife to make sure you’re cutting through the joint and not attempting to cut the bone.
The wings should reach a minimum internal temperature of 165°F, but it’s OK if their internal temperature is higher. In fact, wings often benefit from being cooked slightly beyond 165°F. Because they contain more connective tissue than turkey breast, baking them to around 175-180°F will make them more tender and juicy as the collagen breaks down.
It's best to use a baking dish. This will ensure the wings are cooked in their own juices and remain juicy. While a sheet pan would promote skin crispness, it could also dry them out. So, if you need to double the recipe, use two 9 x 13-inch baking dishes.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven. However, this is one of those recipes where the freshly cooked dish is far superior to reheated leftovers.

Nutrition