These baked turkey wings are outrageously scrumptious! They’re crispy on the outside, juicy on the inside, and flavorful all the way through.
Serve these with mac & cheese and cranberry sauce for the perfect holiday feast.
Having an intimate celebration this Thanksgiving? Instead of roasting an entire bird, bake turkey wings instead!
They may not be as grand as a whole bird, but they more than deliver when it comes to texture and flavor.
I promise, these baked turkey wings are so good, they’ll be gobbled up in minutes!
The BEST Baked Turkey Wings
The next time you need a tasty meal for the family, try these juicy baked turkey wings.
Not only are they so much easier to prep than a whole bird, but they’ll yield more delicious and more tender results to boot.
Wings are arguably the most flavorful part of any bird. And with the right seasonings, they’re pretty hard to resist.
So rub these turkey wings with salt, poultry seasoning, and herbs, then get ready to dig in!
Ingredients
- Turkey Wings – They’re tender, juicy, and insanely flavorful. Unfortunately, they’re not as easy to find as chicken wings. So, you may need to go to a butcher or use chicken wings instead.
- Seasoned Salt – You can get this from the grocery or make it yourself using my recipe!
- Poultry Seasoning – For an extra layer of flavor.
- Black Pepper – For a little bit of heat.
- Onion – Optional, but highly recommended. Use sweet or Vidalia onions for the best results.
- Garlic – For a wonderfully aromatic flavor.
- Cream Of Mushroom Soup – For an easy peasy gravy. Feel free to experiment with flavors and use different soups.
- Water – To thin out the soup. You can also use broth or stock for more flavor.
How to Make Baked Turkey Wings
This recipe is super simple and not unlike the chicken wing recipes you’re used to.
That said, since they’re baked in cream of mushroom soup, they’re best served for dinner and not as an appetizer.
- Rinse the wings and pat them dry. If they’re wet or damp, the skins won’t crisp up! So pat them on all sides until dry.
- Season the wings. I like to mix the spices in a bowl, so you know everything is well blended. Then, rub that over the clean and dry wings, ensuring you get in all the nooks and crannies.
- Add some water and bake until brown. Put the wings into a baking dish with the onion and 1/2 cup of water. Then, bake at 350 degrees Fahrenheit (175°C) for about an hour until they’re browned.
- Make the gravy. When the wings are almost done, combine the cream of mushroom soup and the rest of the water (or stock). Pour it over the browned turkey wings.
- Bake again and serve. Bake the wings for another hour. Then, transfer the dish to the top rack of the oven and broil for five minutes.
Serve and enjoy!
Storing Turkey Wings
Store cooked and cooled turkey wings in an airtight container and refrigerate for up to 3 to 4 days.
To freeze, wrap each wing tightly with plastic wrap and place it in a freezer-safe bag. Freeze them for up to 3-6 months.
Let the frozen wings thaw overnight in the fridge and reheat in the oven to crisp up the skins.
Tips for The Best Turkey Wings
- To prep whole turkey wings, cut them between the joints and slice off the tips (if they’re still intact). But don’t discard the wing tips! They’re great in soups and stocks.
- Use fresh or frozen wings for this recipe. But if you use frozen, be sure to thaw them in the fridge overnight.
- Let the turkey wings rest in the rub for 30 minutes for deeper flavor. Or, marinade them in wine, apple juice, or your favorite turkey marinade.
- For extremely tender wings, slow-cook them. Bake at 325 degrees Fahrenheit (160°C) instead of 350, and add 30 minutes to the bake time.
- Always test for doneness using a meat thermometer. Sometimes turkey wings that look done on the outside will still be bloody on the inside! So, use a thermometer and look for a read of 165 degrees Fahrenheit (75°C).
- Let the turkey rest for 20 minutes before digging in. This will allow the meat to reabsorb the juices, making them extra moist and juicy.
- Don’t discard leftover bones! Freeze them with the wing tips and add them to your next soup or stock for flavor.
- Don’t discard the pan drippings, either. Cook the liquid with some milk and cornstarch to make an umami-rich gravy.
What to Serve with Baked Turkey Wings
Turn baked turkey wings into a full meal with these delectable dishes:
French’s Green Bean Casserole
Whipped Sweet Potatoes
Marie Callender’s Cornbread
Roasted Brussels Sprouts
Ina Garten Pasta Salad
Easy Baked Turkey Wings Recipe
4
servings10
minutes2
hours255
kcalThese easy baked turkey wings are outrageously scrumptious! They’re crispy on the outside, juicy on the inside, and flavorful all the way through.
Ingredients
5 5 turkey wings
1 small 1 onion, chopped
1 teaspoon 1 seasoned salt
1 teaspoon 1 poultry seasoning
1 teaspoon 1 ground black pepper
1 teaspoon 1 minced garlic
1 1/2 cups 1 1/2 water, divided
1 1 (10.5-ounce) can cream of mushroom soup
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C).
- Rub the turkey wings with the seasoned salt, poultry seasoning, black pepper, and garlic.
- Put the wings into a baking dish big enough for them to sit snugly in a single layer. Then, add the chopped onion and pour 1/2 cup of water into the dish.
- Cover and bake for 1 hour, or until browned.
- While the wings bake, whisk the mushroom soup with the remaining water. After one hour, pour this over the turkey wings.
- Continue to bake the wings, uncovered, for 1 hour or until they’re brown and tender.
- Broil for five minutes for crispy skins. Serve and enjoy!
