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Baked turkey wings freshly baked in a casserole dish.
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5 from 1 vote

Baked Turkey Wings Recipe (Marinated)

Baked Turkey Wings marinated in a simple spice mixture, then roasted low and slow in the oven at 300°F until golden brown, juicy, and fall-off-the-bone tender.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Marinating Time30 minutes
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Aysegul Sanford

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

Yields: This recipe makes 8 pieces of wings (made up of drumettes and wingettes). Depending on the weight and size of your wings, this amount might change. 
Store: Let your turkey wings come to room temperature, then refrigerate them within two hours in an airtight container. Store them in the refrigerator for up to 4 days.
Freeze: Once cooled, place them in an airtight container and cover well to prevent freezer burn. Freeze them for up to 3 months. Thaw overnight in the fridge.
Reheat: To reheat your turkey wings, place them in a casserole dish with the juices and warm them in a 350°F oven for 10 to 15 minutes, or until fully heated.

Nutrition

Calories: 545kcal | Carbohydrates: 5g | Protein: 48g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 161mg | Sodium: 797mg | Potassium: 678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 5mg

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