These oven-baked turkey wings are seasoned with a bold mix of spices, then slow-roasted with onions, garlic, and broth until they’re fall-off-the-bone tender with a crispy golden finish. I like making this dish when I want something hearty and satisfying, especially during cooler months. It’s pure comfort food that doesn’t need a lot of fuss. Oven-Baked Turkey Wings

Why You’ll Love This Recipe

I love how this recipe transforms simple turkey wings into a flavorful main dish with just a handful of pantry spices. The slow baking in broth makes the meat juicy and tender, while the final bake uncovered (or broil) gives the skin that irresistible crisp. It’s a straightforward, one-pan kind of dish that fills the kitchen with mouthwatering aromas and delivers comfort in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 turkey wings, separated at the joints
2 tablespoons olive oil or melted butter
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt (or to taste)
1 teaspoon thyme (dried or fresh)
1 cup chicken or turkey broth

Directions

I preheat the oven to 375°F (190°C).
In a small bowl, I mix together paprika, garlic powder, onion powder, black pepper, salt, and thyme.
After patting the turkey wings dry, I rub them with olive oil or melted butter, then coat them generously with the spice mixture.
I scatter the chopped onions and minced garlic across the bottom of a baking dish.
The seasoned wings go on top of the onions and garlic, then I pour the broth around (not directly over) the wings to keep them moist during baking.
I cover the dish tightly with foil and bake for 1 hour.
Then, I remove the foil and bake for another 30 minutes uncovered, until the wings are browned and crispy.
For even more crisp, I sometimes broil them for an extra 3–5 minutes.
I let the wings rest for 10 minutes before serving, to lock in all the juices.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Variations

I like switching things up sometimes by using smoked paprika instead of regular, for an extra depth of flavor. Adding root vegetables like carrots or baby potatoes into the dish before baking turns it into a full one-pan meal. If I want a little heat, I toss in a pinch of cayenne or chili flakes into the spice blend.

Storage/Reheating

Leftovers go into an airtight container and keep well in the fridge for up to 4 days. If I want to freeze them, I wrap the wings tightly and store them for up to 1 month. When reheating, I prefer the oven at 350°F (175°C) until warmed through — it keeps the skin crispy. The microwave works too, but it softens the skin a bit.

FAQs

How do I know when turkey wings are fully cooked?

I always use a meat thermometer to check. The internal temperature at the thickest part should be 165°F (74°C). That way, I know they’re fully cooked and safe to eat.

Can I use fresh turkey wings instead of frozen?

Yes, I can use either. If starting with frozen wings, I make sure they’re fully thawed before seasoning and baking for even cooking.

Can I make this recipe ahead of time?

Absolutely. I sometimes prep the wings with the spice rub and refrigerate them overnight. It gives the flavors time to sink in. Then I just bake them the next day.

What can I serve with baked turkey wings?

I usually serve them with mashed potatoes, rice, or roasted veggies. They go great with classic soul food sides like collard greens or mac and cheese.

Can I make this recipe spicier?

Definitely. I just add cayenne pepper or hot sauce to the spice mix or broth to kick up the heat. It’s easy to adjust based on what I like.

Conclusion

This oven-baked turkey wings recipe is one I keep coming back to. It’s simple, flavorful, and doesn’t take much effort to pull together. The wings turn out juicy with crispy skin and a savory richness from the broth, garlic, and spices. Whether I’m cooking for a weeknight dinner or a cozy Sunday meal, this dish always hits the spot.