Juicy Baked Turkey Wings
I learned how to make soulful, fall-off-the-bone turkey wings by watching my great-grandmother cook them low and slow, just like her family did back in Louisiana and Mississippi. This baked version brings all those same comforting, Southern flavors—no deep fryer or holiday needed.
Servings 4 servings
Calories 283kcal
Ingredients
- 3-4 pounds turkey wings Whole or split into drums and flats.
- 1-2 tablespoons olive oil Use enough to coat both sides of each wing.
- 1 cup chicken or turkey broth
- foil
Southern Baked Turkey Wings Spices (This is how I love to season them). Pick between Southern Style or Classic Turkey
- 1 - 1 ½ tablespoons Creole Seasoning Use enough to fully coat both sides of the wings.
- 1 teaspoon smoked paprika
- salt and pepper to taste
Classic Turkey Spices (This is standard seasoning for turkey).
- 2 teaspoons poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried or ground oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Pat the wings dry. Drizzle both sides of the wings with olive oil and then sprinkle the spices onto both sides of the wings. Be sure to use enough spices to cover the skin of both sides of the wings. Add additional spices as necessary to prevent bland wings.
- Rub the spices into the wings.
- Pour the broth into the bottom of the baking dish or pan. Place the seasoned wings over the broth.
- Cover the dish with foil and bake for 90 minutes
- Remove the foil and allow the wings to bake for an additional 20-30 minutes or until the skin is crisp. You can test if the wings have finished cooking by using a meat thermometer. Test the thickest part of the wing and ensure the turkey has reached a minimum internal temperature of 165 degrees. See notes for how to make wings with really crispy skin.
- Cool before serving.
Video
Notes
- You will need to use a meat thermometer. Insert the meat thermometer into the thickest part of one the turkey wings. According to the USDA, Poultry must be cooked to a minimum internal temperature of 165 degrees.
- For really crispy skin: The wings are baked and covered at a lower temperature initially, in order to cook the turkey throughout. After the wings have baked for an hour and a half, remove the wings from the baking dish. Adjust the heat on the oven to 400 degrees. Line a sheet pan with parchment paper and then place a wire wrack on top. Place the wings on the rack and bake for an additional 30 minutes or until crisp. The air flow will crisp the chicken.
Nutrition
Serving: 1split wing | Calories: 283kcal | Carbohydrates: 5g | Protein: 26g | Fat: 18g