Golden, crispy, and undeniably comforting, these Baked Turkey Wings deliver all the flavor and soul-satisfying juiciness you crave — without wrangling a full turkey! Whether you’re preparing a festive feast or just seeking a standout weeknight dinner, this recipe transforms humble turkey wings with layers of savory spice and a glossy, finger-licking finish. The best part? They’re incredibly easy to make and impossible to resist. If you’re ready for melt-in-your-mouth magic and bold, mouthwatering bites, keep reading to discover why Baked Turkey Wings might become your new go-to main dish.

Baked Turkey Wings Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Turkey Wings is in their simplicity — every ingredient plays a starring role, contributing either spice, tenderness, or that all-important glaze. Gather these essentials to create flavor-packed, crowd-pleasing wings your family will ask for again and again.

Turkey wings (about 2.5 lbs/1.2 kg): Juicy, meaty wings deliver rich flavor and perfectly crispy skin; have your butcher separate them at the joint for easier eating.
Vegetable oil (2 tablespoons): Rubbing the wings with oil ensures a golden, crackly crust once baked.
Fine sea salt (1 teaspoon): A little salt seasons the meat through and enhances all the other spices.
Ground black pepper (½ teaspoon): Black pepper adds gentle heat and earthy depth.
Sweet paprika powder (1 teaspoon): This brings color and sweetness to the spice blend; dial it back if you choose smoked or hot varieties.
Red pepper flakes or cayenne (½ teaspoon): For a gentle kick of heat, adjust to your liking — or swap for a pinch of cayenne.
Chicken stock (1 cup/250 ml): Baking the wings in a flavourful liquid keeps them tender and juicy all the way through.
Ketchup (½ cup/120 g): Basting wings with ketchup creates a shiny, sticky glaze that caramelizes beautifully under the broiler.

How to Make Baked Turkey Wings

Step 1: Prep and Season the Wings

Begin by patting your turkey wings completely dry with paper towels — this is the secret to crispy skin. In a small bowl, mix together the salt, pepper, paprika, and red pepper flakes. Arrange the wings in your roasting tin, drizzle with vegetable oil, and massage the oil and spice blend into every nook and cranny, flipping the wings to coat both sides thoroughly. This hands-on step ensures those big flavors go deep into the meat.

Step 2: Bake Low and Slow

Pour the chicken stock around (not directly over) the seasoned wings, which lets them braise gently and develop unbeatable tenderness. Cover the roasting tin tightly with foil to trap steam, then slide it into a preheated oven and bake for a generous 1 hour and 30 minutes. During this time, the wings soak up all the savory moisture and become delightfully juicy.

Step 3: Broil with Ketchup for That Signature Glaze

Once they’re thoroughly cooked and easy to pierce with a fork, remove the foil and brush each wing liberally with ketchup. Place the wings under the broiler, keeping a very close eye — broil for about 4 minutes per side, flipping once, until that ketchup transforms into a sticky, glistening glaze. This final touch delivers classic Baked Turkey Wings flavor and irresistible presentation.

Step 4: Rest and Make Optional Gravy

Give the wings a brief rest on a platter before serving to let the juices settle; about 5 minutes will do. If you’re feeling extra indulgent, turn the delicious pan juices into a gravy — bring to a simmer in a saucepan, whisk in a little cornstarch-and-water slurry until the sauce is lightly thickened, and spoon over the wings at serving time.

How to Serve Baked Turkey Wings

Baked Turkey Wings Garnishes

A final flourish can take these wings from rustic to restaurant-worthy. Try a sprinkle of freshly chopped parsley, a dusting of extra paprika for color, or even a drizzle of that homemade gravy! If you like extra heat, a spark of crushed red pepper or a squirt of hot sauce at the table is always welcome.

Side Dishes

Baked Turkey Wings are endlessly versatile — serve them alongside creamy mashed potatoes, classic mac and cheese, or roasted sweet potatoes for a comforting plate. A tangy slaw or simple green salad makes a fresh, crunchy contrast to the rich wings, while cornbread or dinner rolls are perfect for soaking up every drop of sauce.

Creative Ways to Present

Get playful by piling the wings high on a big shared platter in the center of the table, surrounded by fresh herbs and lemon wedges for a festive look. For a more casual or buffet-style gathering, arrange them in a slow cooker set to warm, letting guests help themselves. Or transform leftovers into open-faced sandwiches with a little gravy drizzled over the top for a next-day delight!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Turkey Wings will keep beautifully in an airtight container in your refrigerator for up to 3 days. Make sure to cool them completely before storing, and keep the pan juices or gravy in a separate container if possible to maintain their lovely texture.

Freezing

These wings freeze surprisingly well! Let them cool, then wrap tightly in aluminum foil or place in freezer bags, removing as much air as possible. They’ll keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating for the best results.

Reheating

To reheat, arrange the wings in a baking dish, cover loosely with foil, and warm in a 325°F (160°C) oven until heated through (about 20-25 minutes). If you want to recapture that broiled glaze, brush lightly with more ketchup and run under the broiler for a minute or two — just keep a close watch to avoid burning. Microwave reheating works in a pinch but is best for smaller portions.

FAQs

Can I make Baked Turkey Wings in a slow cooker?

Absolutely! Season and prepare the wings as directed, then place in a slow cooker, pour in the chicken stock, and cook on low for about 6 hours. Finish under the broiler for that gorgeous sticky glaze.

Do I need to separate the turkey wings at the joint?

For easier eating and even cooking, yes — separating each wing at the joint is a smart move. Ask your butcher to do it for you, or simply cut through the skin between joints, twist to pop, and finish cutting through the bone.

Is there a substitute for sweet paprika powder?

You can experiment with smoked or hot paprika for a different flavor, just use a little less to avoid overpowering the dish. Even a combo of regular paprika with a pinch of chili powder works in a pinch.

Can I use a different sauce instead of ketchup for glazing?

Definitely! Barbecue sauce or a blend of ketchup and honey can be delicious alternatives, but ketchup’s classic tangy sweetness really makes Baked Turkey Wings shine and gives that glossy finish.

How can I tell when the wings are done?

Turkey wings should be very tender and reach an internal temperature of at least 165°F (74°C). The meat should easily pull away from the bone and the glaze should be bubbly and slightly sticky.

Final Thoughts

If you’re searching for big flavor minus the fuss, you truly can’t beat Baked Turkey Wings. They’re easy enough for weeknights, special enough for celebrations, and guaranteed to impress anyone lucky enough to grab a plate. Give this recipe a try — and don’t be surprised if it becomes a new family tradition!

Baked Turkey Wings Recipe

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5.2 from 30 reviews

Author: Patricia
Total Time: 1 hour 45 minutes
Yield: 3 servings
Diet: Gluten Free

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Description

These baked turkey wings are tender, crispy, and flavorful – perfect for any occasion, especially Thanksgiving, without the hassle of roasting a whole bird.

Ingredients

Turkey Wings:

3 turkey wings, about 2.5 lbs/1.2 kg in total

Spice Mixture:

2 tablespoons vegetable oil
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 teaspoon sweet paprika powder
½ teaspoon red pepper flakes or a pinch of cayenne pepper

Other:

1 cup chicken stock (250 ml)
½ cup ketchup (about 120 g)

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Instructions

Season turkey wings: Mix the spices in a small bowl. Pat the wings dry with paper towels. Place them in the roasting tin, rub them with oil, and season them with the spice mixture on both sides.
Bake turkey wings: Pour the stock around the wings, cover the dish with foil, and bake for 1 hour and 30 minutes.
Broil the wings: Remove the foil and brush the wings with the ketchup on both sides. Broil the wings until they’re sticky and glossy, flipping halfway through. Broiling time can vary. Broil for 4 minutes on each side.
Let the wings rest for about 5 minutes before serving.
Optional gravy: Use the cooking liquid to make a simple gravy. Transfer it to a saucepan, add more chicken stock if needed, and thicken with a cornstarch slurry.

Notes

You can also cook the wings in a slow cooker. Dry, season, place them in the slow cooker, pour the stock, and cook on low for about 6 hours.
Separate the wings if necessary by cutting through the joint.
Adjust paprika if using smoked or hot varieties.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Baking, Broiling
Cuisine: American