Baked Turkey Wings

Introduction

Baked Turkey Wings are a juicy, fall-off-the-bone entrée, perfect for Sunday dinners, holiday sides, or budget-friendly feasts. This classic recipe, featuring a savory herb rub and slow-roasted crisp skin, delivers oven-baked perfection with a rich, caramelized flavor. Presented on a rustic platter, optionally garnished with fresh rosemary and lemon halves, this Baked Turkey Wings recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple sheet-pan method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to protein that brings soul-warming, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

• Crispy skin, tender meat: Low-and-slow then high-heat blast = wing perfection.
• Hands-off cooking: 10 minutes prep, oven does the rest.
• Thanksgiving preview: Same flavors, half the stress of a whole bird.
• Wallet-friendly: Wings cost a fraction of breast or thighs.
• Gravy built-in: Pan drippings become silky sauce in minutes.

Ingredients

Turkey Wings

• 4 lbs (1.8 kg) turkey wings (about 6–8 wing pieces, flats + drumettes)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp paprika (sweet or smoked)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp cayenne (optional, for gentle heat)

Optional Aromatics

• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary

Quick Pan Gravy

• Pan drippings
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 tsp Worcestershire sauce

Essential Tools and Equipment

• Large rimmed baking sheet
• Wire rack (optional, for extra crisp)
• Aluminum foil
• Pastry brush
• Instant-read thermometer
• Small whisk
• Fat separator (or spoon)

Step-by-step process

1. Prep wings: Pat wings bone-dry with paper towels. Trim excess skin if desired.
2. Season: In a bowl, mix oil and all spices. Rub evenly over every crevice. Let sit 30 minutes at room temp (or overnight in fridge).
3. Preheat oven: 325 °F (165 °C). Line a baking sheet with foil; place a wire rack on top if using. Scatter onion, garlic, and rosemary on the sheet.
4. Arrange: Lay wings skin-side up, not touching.
5. Slow roast: Bake 1 hour 30 minutes until meat is tender and internal temp hits 165 °F (74 °C) in the thickest part.
6. Crisp skin: Increase oven to 425 °F (220 °C). Roast 15–20 more minutes until mahogany and crackly.
7. Rest: Tent loosely with foil for 10 minutes.
8. Make gravy: Pour drippings into a separator. Whisk ¼ cup fat (or butter) with flour in a saucepan for 2 minutes. Gradually add 1½ cups defatted drippings + broth. Simmer 5 minutes; season.
9. Serve: Pile wings high; drizzle gravy or serve on the side.

Mistakes to avoid

• Wet skin: Dry thoroughly or skin steams instead of crisps.
• High heat from start: Shrinks meat; low-then-high is key.
• Crowding pan: Steam city—give wings space.
• Skipping rest: Juices redistribute for maximum tenderness.
• Tossing drippings: Liquid gold for gravy—save every drop.

Variations of the Baked Turkey Wings

• Honey-Sriracha: Brush with honey-sriracha mix last 10 minutes.
• Jerk Style: Swap spices for jerk seasoning + lime zest.
• Lemon-Herb: Add 2 tbsp lemon zest + fresh oregano to the rub.
• BBQ Glaze: Finish with ½ cup barbecue sauce under the broiler.
• Air-Fryer Hack: 380 °F for 25 minutes, flip, 10 more.

Tips for better storage

• Refrigerator: Cool completely; store in an airtight container up to 4 days.
• Freezer: Portion in freezer bags with gravy; up to 3 months.
• Reheating: Oven 350 °F on a wire rack for 15 minutes; microwave dries them.
• Skin revival: Broil 2 minutes to re-crisp before serving.
• Gravy separate: Freeze in ice-cube trays for quick future sauces.

Frequently Asked Questions

• Frozen wings? Thaw overnight in fridge; pat extra dry.
• No wire rack? Flip wings halfway through the crisp stage.
• Make ahead? Roast low-heat day before; crisp day-of.
• Smaller wings? Check at 1 hour 15 minutes.
• Gluten-free gravy? Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Conclusion

Baked Turkey Wings turn the humble wing into a show-stopping centerpiece—crisp-skinned, herb-infused, and dripping with pan-gravy goodness. The two-temperature trick guarantees fall-apart tenderness beneath a lacquered crust, while the price tag keeps weeknight indulgence real. Roast a tray on Sunday, shred leftovers into soups or tacos, or wow holiday guests with a fraction of the carving drama. With just one sheet pan, a handful of spices, and two hours later, you’ll have a platter that smells like Grandma’s kitchen and tastes like pure comfort. Keep wings in your freezer rotation, and boring chicken will become a distant memory.

Baked Turkey Wings

Herb-rubbed turkey wings slow-roasted then crisped to golden perfection with homemade pan gravy. Soul food made simple.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings 6

Ingredients

  

• For the Wings:
• 4 lbs turkey wings
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp paprika
• 1 tsp each garlic & onion powder
• 1 tsp thyme ½ tsp rosemary
• For the Gravy:
• Pan drippings
• 2 tbsp flour
• 2 cups chicken broth

Instructions

 

• Pat wings dry; rub with oil-spice mix.
• Roast at 325 °F on rack 1½ hours.
• Increase to 425 °F; crisp 15–20 min.
• Rest 10 min.
• Make gravy: fat + flour roux → drippings + broth.
• Serve hot.

Notes

• Dry skin = crispy skin.
• Use thermometer—165 °F internal.
• Freeze cooked wings up to 3 months.
• Broil leftovers to re-crisp.
• Double aromatics for bolder gravy.