The first time I tested this recipe, I assumed turkey wings were like chicken wings, so I used the usual 375°F to 400°F range, but I quickly learned that cooking turkey wings at such high temperatures makes them tough.
A better approach for truly tender wings is to bake them at 300°F for longer.
After making them many times for my husband and me, I decided to serve them for Thanksgiving in 2025 when two close friends came over. With only four of us at the table, a whole turkey felt like too much, so I made these wings, and it turned out to be the right call.
Once you get the cooking temperature and timing right, it is easy to make them your own. This recipe uses a basic herb-and-spice marinade, but you can easily switch it up. Another favorite seasoning is my blackened seasoning, which adds the smoky flavor many people expect from turkey wings.
Ingredient Notes
This turkey wings recipe comes together with a few easy-to-find ingredients. Here are some helpful notes from my recipe testing.
You can find the full ingredient list in the recipe card below; anything not mentioned here is straightforward.
Turkey wings: Whole turkey wings have three parts: the drumette, the wingette (also known as the “flat”), and the tip. The tips have little meat and burn easily, so I cut them off and save them for turkey stock.
I also separate the drumettes and flats before roasting because it helps them cook evenly and makes them easier to eat. You can cut them yourself, or ask the butcher at your grocery store to do it for you.
If you use frozen turkey wings, thaw them fully first. Avoid smoked turkey wings, as they come pre-cooked and a long bake will dry them out.
The size affects cooking time: Small turkey wings cook faster than larger ones, so buy wings close in size for even baking.
For reference, when testing this recipe, I used four wings (cut up) totaling about 3 pounds.
Seasonings: My turkey wing seasoning is a savory mix of pantry staples: onion powder, garlic powder, paprika, dried thyme, dried parsley, kosher salt, and black pepper.
For a little heat, I like adding cayenne to the mixture, but it is optional.
How to Make Oven-Baked Turkey Wings
This baked turkey wings recipe takes about 15 minutes of hands-on prep time, and from there, everything bakes in one dish.
Step 1 – Prepare the oven: Preheat the oven to 300°F (150°C).
The low temperature is intentional. The trick to fall-off-the-bone turkey wings is baking them low and slow, so the meat cooks through without losing its juices. If you are baking other dishes at higher temperatures, do not cook everything together because the high heat will dry out the wings.
Step 2 – Dry the meat: Place the turkey wings on a cutting board and pat each piece dry on all sides with paper towels. Once dry, transfer the wings to a large bowl.
Step 3 – Season the turkey wings: Drizzle olive oil over the wings and sprinkle them evenly with the seasoning.
Step 4 – Marinate the turkey wings: Toss to coat thoroughly. Then cover the bowl with plastic wrap and let the meat sit in the turkey wing marinade for at least 30 minutes in the fridge.
How long to marinate turkey wings? Thirty minutes is the minimum, but if you can plan ahead, marinate the turkey wings overnight in the fridge for deeper, more developed flavor.
Can you use a different marinade? For a sweet-and-savory version, use my Turkey Tenderloin Marinade. Marinate the wings for at least 2 hours or overnight, then use 1 cup of the marinade in place of the chicken stock in Step 5. The soy sauce and lemon juice in it make the wings even more tender.
Step 5 – Add the stock: When you are ready to bake, place the marinated turkey wings in a Dutch oven with a lid (like this Le Creuset) or casserole dish in a single layer without crowding, then pour the chicken stock around them, not over them, so the seasoning stays on the meat.
Do you boil turkey wings before baking? No need. Baking them covered in stock makes them tender, and boiling first pulls flavor out of the meat.
Step 6 – Roast the turkey wings: Cover the dish tightly with a lid or foil and bake for 1 hour. Trapping the steam keeps the meat juicy. Then remove the cover and bake for another 30 minutes, or until the skin turns golden brown and the meat pulls easily from the bone.
Total baking time is about 1 hour 30 minutes at 300°F, but the best way to check doneness is by using a meat thermometer.
Turkey wings are safe to eat when the thickest part reaches 165°F (74°C). However, you can cook them until they reach 180°F (82°C) to make them more tender.
Step 7 – Serve: Transfer the roasted turkey wings to a serving platter when ready. Drizzle them with the pan juices for extra flavor, then garnish with fresh herbs.
What To Serve With Turkey Wings
Here are a few of my favorite ways to serve these baked turkey wings for a small holiday table or a regular Sunday:
- Thanksgiving or Friendsgiving: I love serving them with my Rosemary Garlic Mashed Potatoes and spooning the pan juices over both.
- Sunday dinner: My favorite pairing is plain rice to soak up all the juices.
If you try this Baked Turkey Wings recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Baked Turkey Wings Recipe (Marinated)
Ingredients
- 3 pounds turkey wings, drumettes and flats separated, and tips removed
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika, or smoked paprika for a smoky flavor
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup chicken stock, or turkey stock
- 1 tablespoon chopped fresh thyme, or parsley – as garnish, optional
Instructions
- Preheat the oven to 300°F (150°C).
- To prepare the turkey wings, place them on a cutting board and pat dry each piece on all sides using paper towels. Transfer them to a large bowl.
- Drizzle the turkey wings with olive oil and sprinkle them with onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper.
- Toss to combine. Cover the seasoned wings with plastic wrap and let them marinate for at least 30 minutes in the fridge. You can let them marinate overnight if you have the time.
- When ready to roast, transfer the wings into a casserole dish (or a Dutch oven). Pour the stock, making sure not to pour it directly over the turkey (so the spices do not wash off).
- Cover the dish tightly with aluminum foil (or with the lid of your Dutch oven) and bake for 1 hour. After 1 hour, remove the cover and continue cooking for another 30 minutes, until the skin is golden brown and the meat pulls easily from the bone. The wings are safe to eat at 165°F (74°C) when a meat thermometer is inserted into the thickest part of a drumette. However, they become more tender closer to 180°F (82°C).
- When ready to serve, transfer the turkey wings onto a serving platter, drizzle them with the juices in the pan, and garnish with fresh herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there! I want to make these wings for thanksgiving alongside a holiday stuffed turkey breast I received from the butcher, which I’m supposed to cook at 375 for 50 mins. Ideally I’d make the wings and this at the same time, but the temperature is different. Can I cook the wings a notch higher at 375 and for less time? If so, how long do you think? Thank you so much!
Hello Jen,
I see what you are trying to do, but sadly I would not recommend that. We actually tested this recipe using a high temperature oven and ended up with tough and dry turkey meat. What makes our recipe work is that it cooks the wings in a low heat oven for a long time.
I know that is not convenient for your situation but I would hate for you to end up with less than ideal results.
Hope this helps.
Aysegul