This baked turkey wings recipe is a must-try this holiday season! They’re tender inside with a sticky and crispy skin, savory, and so satisfying. What more could you want?
Baked turkey wings are a great option for a tasty turkey dinner any time of the year. They’re a simple yet brilliant option for Thanksgiving - perfect for a smaller gathering without the hassle of roasting a whole bird.
Pair them with classic Thanksgiving sides like mashed potatoes, mac and cheese without flour, cornbread without buttermilk, and cranberry sauce made with dried cranberries. It’s an easy way to serve a meal that feels festive and checks all the holiday boxes. Check out this Brined Boneless Turkey Breast, too.
Ingredients: 3 + oil and spices
Prep time: 15 minutes
Baking time: 1 hour 30 minutes + broiling 8 minutes
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What is the best about these wings?
Super easy to make: Just dry and season them directly in the roasting dish, add the stock, and let the oven and broiler handle the rest.
Perfect cooking method: Starting with the wings covered during cooking helps trap moisture, making the meat juicy and tender. Uncovering and broiling them later lets the skin turn crispy.
Easy and budget-friendly: These baked turkey wings are a simpler and inexpensive holiday option! They’re much easier than roasting a whole turkey, which can be too much for a small family.
Recipe ingredients
Turkey wings: I used about 2.5 lbs (1.2 kg) of wings, separated into wingettes and drumettes. If you only have whole turkey wings, you can cut them at the joints yourself (check the recipe card for instructions). Remove the wing tip, too. Try this Fall-off-the-Bone Turkey Wing recipe next!
Ketchup: Use your favorite brand or any ketchup you have available. You'll brush the wings with it before broiling, giving them a hint of sweet-and-sour flavor and a slightly sticky glaze. Use the rest of the ketchup and leftover meat to make Ketchup Fried Rice. BBQ sauce can be used instead.
Chicken stock: Homemade, store-bought, or stock cubes all work well. Cooking the turkey wings in stock makes them incredibly tender while adding a rich, savory flavor.
Seasoning: I seasoned the wings with salt, pepper, paprika powder, and a pinch of red pepper flakes (or cayenne pepper) for a bit of spice. Feel free to add garlic powder and onion powder, or use a seasoning blend like Jerk or Cajun seasoning to suit your taste. Try the dry rub used in this recipe for Cajun Chicken Wings.
See the recipe card for the full recipe and ingredient quantities.
How to bake turkey wings?
Step #1: Use a paper towel to dry the wings.
Step #2: Arrange them in a roasting tin or baking dish in a single layer, rub them with oil, and season them. Add stock, then cover them with aluminum foil.
Step #3: Roast turkey wings for 1 hour and 30 minutes. Remove the foil.
Step #4: Coat the wings with ketchup on both sides. Broil them until sticky and glossy, flipping halfway through.
Tips
Broiling time: It usually takes around 8 minutes - 4 minutes on each side. Depending on your broiler, the time may vary, so keeping an eye on the wings is important to prevent burning. Some charred spots can add great flavor, but be sure the wings don’t get too dark.
Optional gravy: You can use the cooking liquid to make a delicious gravy. Transfer it to a small saucepan and add a bit more chicken stock if you feel the liquid won’t be enough for the gravy (it’s a personal choice). Bring it to a simmer and thicken it with a slurry made of 1-2 teaspoons of cornstarch mixed with cold water. Add just enough of the slurry to achieve a smooth, runny gravy - not too thick. This gravy is incredible, especially when served with Red Skin Mashed Potatoes.
Don’t waste the bones: Freeze them and use them to make stock. I always collect turkey and chicken bones in a large freezer bag, and when I have enough, I make a big batch of stock. I typically use the Instant Pot for this (1 hour and 15 minutes), but you can also make it in a large pot on the stovetop - it just takes longer (4-6 hours).
Store and reheat
Store: Allow the baked turkey wings and any leftover gravy to come to room temperature before storing. Keep them in separate airtight containers in the fridge for up to 3-4 days.
To reheat, place the wings in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through, covering them with aluminum foil to retain moisture. Uncover the wings for the last few minutes if you want the skin to crisp up. Reheat the gravy in a saucepan over low heat, adding a splash of water or stock to thin it out if needed.
You can reheat the wings in the microwave, but the skin will be soft. The oven is better for keeping it crispy, but the microwave is quicker.
Recipe FAQs
Sure, they will become super tender and delicious.
Sure. It works perfectly. Dry and season the wings and place them in the slow cooker. Pour the stock around them and cook them on low for about 6 hours until they are super tender. Brush with the glaze and broil them as instructed in the recipe.
This is unlikely when you bake the turkey wings in stock and covered. However, if they’re not tender, cover them with foil again and roast them a little longer until they’re tender.
What to serve with them?
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📖 Recipe
Baked Turkey Wings
Equipment
- Roasting tin Note 1
Ingredients
- 3 turkey wings about 2.5 lbs/1.2 kg in total, Note 2
- 2 tablespoons vegetable oil
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon sweet paprika powder Note 3
- ½ teaspoon red pepper flakes or a pinch of cayenne pepper
- 1 cup chicken stock 250 ml
- ½ cup ketchup about 120 g
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. 3 turkey wings + 2 tablespoons vegetable oil + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 teaspoon sweet paprika powder + ½ teaspoon red pepper flakes
- Bake turkey wings: Pour the stock around the wings, cover the dish with foil, and bake for 1 hour and 30 minutes.1 cup chicken stock / 250 ml
- 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 (I broil the underside first). Broiling time can vary, so watch them closely to avoid burning. I broiled them for 4 minutes on one side, then flipped and broiled the other side for 4 minutes.½ cup ketchup / 120 g
- 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 you think it’s not enough, and bring it to a simmer. Thicken with a slurry of 2-3 teaspoons of cornstarch mixed with cold water, adding just enough to make a smooth, runny gravy; it shouldn’t be too thick or gloopy.
Notes
- You can also cook the wings in a slow cooker: Dry, season, and place them in the slow cooker. Pour the stock around them and cook them on low for about 6 hours until they are very tender. Brush them with the ketchup and broil them as instructed in the recipe.
- Separate the wings if necessary: The wings should be separated into two parts at the joint. Cut through the skin and meat around the joint to expose it, then twist the wing to snap the joint. Use a knife to separate the two parts fully.
- Paprika: If using smoked or hot paprika, use less, as they can be overpowering. About ¼ teaspoon should do it.
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