These Easy Baked Turkey Wings are seasoned with dried herbs like rosemary and oregano, then baked low and slow until the meat is tender and the skin turns golden brown and caramelized. There's no gravy or barbecue sauce, just well-seasoned turkey wings that bake in their own flavorful pan juices.
This version is perfect when you want something comforting but a little lighter and fewer steps. If you enjoy turkey wings made in different ways, you might also like my smothered turkey wings, BBQ oven-baked turkey wings, or smoked turkey wings, depending on your mood.
Cree's Top Tips
- If your turkey wings still have the tips attached, you can ask your butcher to remove them. I usually save the wing tips for flavoring my creamy lima beans or another simple side for extra flavor.
- Before seasoning the wings, make sure to pat them really dry with paper towels. It makes a big difference when it comes to how well the seasoning sticks and how they bake in the oven.
- I like to start the wings uncovered, so they begin developing color, then I wrap them tightly in foil and let them finish cooking until they're fork-tender.
- I line the pan with foil for easy cleanup, but I always give the wings a gentle nudge before basting, so they don't stick as they cook.
How to Make Simple Baked Turkey Wings
Please refer to the recipe card below for detailed instructions. But, here's an overview:
- Line a baking dish with foil, pat the turkey wings dry, and arrange them in the pan. It's fine if the wings are touching.
- Season the wings generously, then bake them uncovered until they begin to develop color.
- Remove the pan from the oven and cover the wings tightly with foil, making sure the foil is sealed so the steam stays inside.
- As they finish cooking, baste the wings a few times with the pan juices to keep them tender and flavorful.
Serve Them With
📖 Recipe
Easy Southern-Style Baked Turkey Wings (Tender & Moist)
Easy Southern-Style Baked Turkey Wings (Tender & Moist)These Easy Baked Turkey Wings are seasoned with dried herbs like rosemary and oregano, then baked low and slow until the meat is tender and the skin turns golden brown and caramelized.
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Calories: 457kcal
Easy Southern-Style Baked Turkey Wings (Tender & Moist)
Equipment
- Baking sheet
- Measuring spoon
- measuring cup
- Foil Paper
- Avocado oil cooking spray
Ingredients
- 6 lbs turkey wings
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground mustard
- ½ teaspoon black pepper
- 1 teaspoon Better Than Bouillon Chicken (Reduced sodium) (+ 1 cup water to create a mixture, OR just use chicken broth instead of the Bouillon mixture)
Instructions
- Preheat the oven to 375°F.
- Rinse the turkey wings under cold water and place them on paper towels. Use additional paper towels to pat the wings dry, pressing gently to remove as much moisture as possible. Use kitchen shears to trim off the floppy excess skin, then discard the paper towels and excess skin.
- Place the dried turkey wings in a bowl or directly on a sheet of foil. Season generously on all sides. Gently press the seasoning evenly into the wings.
- Line a baking sheet with foil and lightly spray it with avocado oil to prevent sticking. Arrange the seasoned turkey wings in a single layer on the prepared baking sheet. Bake uncovered for 50 minutes, until the wings begin to develop color.
- Add Better Than Bouillon and water to a measuring cup and whisk. If you don't have Better Than Bouillon, use chicken broth. Please note that if using chicken broth, don't add water. Set aside.
- Then, remove the pan from the oven. Pour in all the Better Than Bouillon mixture and cover the wings tightly with foil, sealing the edges to prevent steam from escaping. Return to the oven and bake for an additional 1 hour and 50 minutes. Remove the wings from the oven again and baste them with the pan juices. Then cover them tightly with foil again and continue to bake until the wings are fork-tender, about 2 hours and 40 minutes, or until the wings are tender. During that time, baste the turkey wings a 2nd time during the cooking process.
- When done, remove the foil and spoon some of the pan juices over the wings before serving.
Notes
- If your turkey wings still have the tips attached, you can ask your butcher to remove them. I usually save the wing tips for flavoring my creamy lima beans or another simple side for extra flavor.
- Before seasoning the wings, make sure to pat them really dry with paper towels. It makes a big difference when it comes to how well the seasoning sticks and how they bake in the oven.
- I like to start the wings uncovered, so they begin developing color, then I wrap them tightly in foil and let them finish cooking until they're fork-tender.
- I line the pan with foil for easy cleanup, but I always give the wings a gentle nudge before basting, so they don't stick as they cook.
Nutrition
Calories: 457kcal | Carbohydrates: 2g | Protein: 46g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 160mg | Sodium: 1001mg | Potassium: 578mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 151IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 3mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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