These baked turkey wings are outrageously scrumptious! They’re crispy on the outside, juicy on the inside, and flavorful all the way through.
Skip the hassle of roasting a whole bird and make these wings instead. They’re faster, easier, and require less prep.
The BEST Baked Turkey Wings
For low-key Thanksgivings or family dinners, these juicy baked turkey wings are ideal.
They’re simpler than a whole bird. Plus, they yield more delicious and more tender results.
They’re so succulent, they practically melt in your mouth!
Then there’s the seasoning and simple mushroom gravy, making them even more impossible to resist.
Serve these with mac & cheese and cranberry sauce for the perfect holiday feast.
These baked turkey wings are so delish, they’ll be gobbled up in minutes!
Ingredients
You can make this oven-baked turkey wings recipe with less then 10 ingredients. Here’s what you need:
- 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.
- Season the wings. Mix seasoned salt, poultry seasoning, black pepper, and garlic in a small bowl. Rub the seasoning all over the wings.
- Add onion and water, then bake. Place the wings in a baking dish with onion and 1/2 cup water. Bake at 350 degrees Fahrenheit (175°C) for about 1 hour until browned.
- Make the gravy. 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!
Tips for The Best Turkey Wings
Want the most tender, juiciest turkey wings ever? These tips will help:
- Prep the wings properly. Cut whole turkey wings between the joints and slice off the tips (if intact). But don’t discard the wing tips! They’re great in soups and stocks. Also, be sure to rinse the wings and pat dry for crispy skin.
- Use fresh or frozen wings. Both will be scrumptious! But if you use frozen wings, be sure to thaw before baking.
- Let the seasoned wings rest. After applying the rub, let the turkey wings sit for 30 minutes for deeper flavor. Or, marinade them in wine, apple juice, or your favorite turkey marinade.
- Slow-cook the wings. Doing so makes them extremely tender. Bake at 325 degrees Fahrenheit (160°C) instead of 350. Also, add 30 minutes to the bake time.
- Use a meat thermometer. Sometimes, turkey wings look done on the outside, but are still bloody on the inside! So, I always recommend using a meat thermometer. Look for a read of 165 degrees Fahrenheit (75°C).
- Rest before serving. Let the turkey wings 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. Then, add them to your next soup or stock for extra flavor.
- Save the pan drippings. Cook the liquid with some milk and cornstarch to make an umami-rich gravy. It’s a super tasty way to serve turkey wings!
How to Store Baked Turkey Wings
Leftover turkey wings are the best! Sandwiches, salads, or tomorrow night’s dinner, there are plenty of ways to use them up.
Whatever you make, I recommend reheating in the oven. That way, the skins crisp up nicely.
To Store: Store cooled baked turkey wings in an airtight container. 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 the wings for up to 3 to 6 months.
To Reheat: Place the wings in a baking dish. Reheat in the oven at 350 degrees Fahrenheit. If wings are dry, add a splash of water or stock.
To Thaw: Let the frozen wings thaw overnight in the fridge.
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 turkey wings
1 small onion, chopped
1 teaspoon seasoned salt
1 teaspoon poultry seasoning
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 1/2 cups water, divided
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!
