Southern Baked Turkey Wings: Your Ultimate Guide to Fall-Off-The-Bone Flavor
There’s something uniquely comforting about a truly soulful meal, and these fall-off-the-bone turkey wings embody that spirit perfectly. I first learned the art of cooking turkey wings by watching my great-grandmother, who mastered the low-and-slow method, a culinary tradition passed down through generations in her Louisiana and Mississippi kitchen. This baked turkey wing recipe brings all those same rich, comforting Southern flavors right into your home, no deep fryer needed, and no special holiday required. It’s a taste of heritage, designed to be easy and accessible for any weeknight or special occasion. Prepare to savor every tender, juicy bite of these perfectly seasoned turkey wings, a true testament to Southern comfort food. Serve them alongside classic Southern sides like our Southern Soul Food Mac and Cheese and tender Southern Collard Greens for a complete and unforgettable meal.
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Table of Contents
Why This is The Best Turkey Wings Recipe
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“Super easy and flavorful turkey wings! This is my go-to recipe for turkey wings. I used to cook my turkey wings on the stovetop then brown them in the oven, but I find that your cooking method is much easier and less messy.”
~Trish
There’s a reason why this baked turkey wings recipe consistently earns five-star reviews from home cooks like Trish. It’s more than just a recipe; it’s a method that guarantees success, delivering unbelievably tender, juicy, and flavorful turkey wings every single time. Unlike methods that involve stovetop cooking before baking, our oven-only approach minimizes mess and maximizes convenience without compromising on that coveted “fall-off-the-bone” texture. The secret lies in a careful balance of low-and-slow baking, precise seasoning, and a final crisping stage that perfects the skin. This recipe captures the essence of Southern soul food cooking – simple ingredients transformed into something extraordinary through patience and love. It’s designed to bring the rich, comforting taste of a homemade meal to your table with minimal fuss, making it truly the best baked turkey wings recipe you’ll ever try.
Key Ingredients for Perfect Baked Turkey Wings
Crafting these delicious, tender baked turkey wings requires a few simple yet essential ingredients. Each component plays a vital role in achieving that rich, savory flavor and succulent texture that makes this dish so special. Here’s a breakdown of what you’ll need and why:
- Turkey Wings: The star of our dish. Whole wings or split sections (drumette and flat) work well. Look for plump, fresh wings for the best results.
- Olive Oil: Essential for coating the wings, helping the seasonings adhere, and promoting a beautiful golden-brown skin during baking. It also adds a subtle richness.
- Spices: This is where the magic happens! A robust blend of either Creole Seasoning (for that authentic Southern kick) or a classic Poultry Seasoning, combined with Smoked Paprika, Salt, and Black Pepper, creates a deeply flavorful crust and infuses the meat.
- Chicken or Turkey Broth: Adding a cup of broth to the bottom of your baking dish creates a moist, steamy environment, ensuring the wings stay incredibly juicy and tender as they slow-cook. This liquid also forms the base for delicious pan drippings.
- Foil: Crucial for the initial baking phase, foil traps steam and heat, allowing the turkey wings to cook thoroughly and become incredibly tender before crisping.
Sourcing the Best Turkey Wings
Finding quality turkey wings is the first step to a successful dish. While they might seem like a seasonal item, many stores now carry them year-round. Knowing where to look can save you time and ensure you get the freshest cuts for your recipe. Here’s a guide on where to find turkey wings:
- Local Grocery Stores: Your best bet! Check the fresh meat section or the freezer aisle. During the fall and winter holiday seasons, they are usually prominently displayed. If you don’t spot them, don’t hesitate to ask the butcher. Many butchers keep extra stock in the back or can special order them for you. Building a relationship with your local butcher can also lead to better quality and cuts.
- Butcher Shops or Meat Markets: These specialized stores are often a reliable source for turkey wings and other less common poultry parts. They typically offer higher quality meats and can provide specific cuts or quantities you need. They’re also great for expert advice on preparation.
- Major Retailers & Big Box Stores: Large supermarkets like Walmart, Kroger, Meijer, and Publix frequently stock turkey wings, often under popular brands such as Jennie-O or Butterball. Their meat departments are usually well-supplied, especially in regions where Southern cuisine is popular.
- International or Soul Food Markets: These markets are a goldmine for traditional ingredients. You’ll often find a wider selection of turkey parts, including wings, necks, and drumsticks, available throughout the year, catering to diverse culinary needs. They can be excellent places to find fresh, high-quality poultry for your soulful recipes.
Preparing Your Turkey Wings: Splitting for Even Cooking
Whole turkey wings can be quite large and uneven in thickness, which can lead to inconsistent cooking – some parts might dry out while others are still cooking through. For truly tender and perfectly cooked turkey wings, I always recommend splitting them into smaller sections: the drumette, the flat, and the tip. This simple step ensures that each piece cooks more evenly, absorbs maximum flavor from the seasoning, and results in that desirable fall-off-the-bone tenderness without any dry spots. Plus, split wings are much easier to handle and eat, making them a more enjoyable experience for everyone at the table.
Here’s a detailed guide on how to efficiently split your turkey wings:
- Prepare Your Workspace: Lay each whole turkey wing flat on a sturdy cutting board. For easier handling, place them skin-side down. Ensure your cutting board is stable and your knife is sharp.
- Locate the Joints: Carefully feel along the wing to identify the two natural joints. The first joint separates the meaty drumette from the flatter, middle section (the flat). The second joint connects the flat to the smaller, pointed wing tip. These joints are typically where the bone is less dense, making them easier to cut through.
- Cut Through the Joints: Using a sharp chef’s knife or heavy-duty kitchen shears, position your blade directly over the soft spot in each joint. With a firm, decisive motion, cut straight through. You shouldn’t need to apply excessive force; if you meet resistance, adjust your blade slightly until it glides through the connective tissue. Repeat for both joints on each wing.
- Handle the Wing Tips: Once separated, you’ll have three pieces. The wing tips contain very little meat and can be discarded. However, they are packed with flavor and make an excellent addition to homemade turkey stock, gravy base, or even a rich soup. Consider freezing them in a bag until you have enough for a stock batch.
By splitting the wings, you’re setting yourself up for a superior cooking experience, resulting in tender, succulent pieces that are perfectly seasoned and a joy to eat.
Step-by-Step Guide: How to Bake Turkey Wings In Oven
Achieving perfectly tender, juicy, and flavorful baked turkey wings is simpler than you might think. This method focuses on a low-and-slow approach to ensure the meat practically falls off the bone, followed by a higher-heat finish for that irresistible crispy skin. Follow these detailed steps to create a dish that tastes like it came straight from a Southern kitchen. Detailed measurements and full instructions can also be found in the comprehensive recipe card below.
- Prepare Your Workspace: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature when your wings are ready to go in. Have your baking dish or roasting pan ready.
- Dry the Wings Thoroughly: Pat the turkey wings completely dry with paper towels. This crucial step helps the olive oil and seasonings adhere better to the skin, creating a more flavorful crust and preventing a steamy, soft exterior.
- Add Olive Oil: Drizzle 1-2 tablespoons of olive oil generously over all surfaces of the turkey wings. Use your hands to rub the oil evenly into every crevice. The oil acts as a binder for the spices and helps achieve that golden-brown crispiness later on.
- Season Liberally: This is where the flavor truly develops! Sprinkle your chosen spices—Creole Seasoning (or poultry seasoning), smoked paprika, salt, and black pepper—liberally over the oiled wings. Ensure every piece is thoroughly coated on both sides. Don’t be shy with the seasoning; a generous application is key to preventing bland turkey.
- Arrange in Pan with Broth: Pour 1 cup of chicken or turkey broth into the bottom of your baking dish or roasting pan. This liquid will create a steamy environment, keeping the wings incredibly moist during the slow bake. Arrange the seasoned turkey wings in a single layer over the broth, ensuring they don’t overlap too much for even cooking.
- Initial Covered Bake (Low & Slow): Tightly cover the baking pan with aluminum foil. Place it in the preheated oven and bake for 90 minutes to 2 ½ hours. The exact time will depend on the thickness of your wings. The goal here is to cook the wings slowly until the meat is incredibly tender and easily pulls away from the bone. For truly fall-off-the-bone results, aim for the longer cooking time, especially for larger wings.
- Final Uncovered Bake (Crispy Skin): Carefully remove the foil from the baking dish. Increase the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius). Return the uncovered wings to the oven and bake for an additional 20–30 minutes, or until the skin achieves a beautiful golden-brown color and becomes wonderfully crisp.
- Check for Doneness: To ensure food safety, use a meat thermometer inserted into the thickest part of the wing (without touching the bone). The internal temperature should reach a minimum of 165 degrees Fahrenheit (74 degrees Celsius) according to USDA guidelines. The juices should also run clear when the meat is pierced.
- Rest and Serve: Once cooked to perfection, remove the turkey wings from the oven. Allow them to rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Plate them up hot, with their juicy interior and crispy edges, just like authentic Southern baked wings should be.
For an extra layer of flavor, consider drizzling your baked turkey wings with a rich homemade gravy. Our Turkey Gravy From Drippings recipe is the perfect complement, using the savory pan juices from your wings.
The Ultimate Southern Baked Turkey Wings Recipe Card
Brandi Crawford
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Recommended Equipment
- 9×13 Baking Dish
- 12 inch Cast Iron Skillet
- Cooking Shears
- Meat Thermometer
- Foil
Ingredients
- 3-4 pounds turkey wings Whole or split into drums and flats for even cooking.
- 1-2 tablespoons olive oil Use enough to lightly coat both sides of each wing.
- 1 cup chicken or turkey broth
- foil
Southern Baked Turkey Wings Spices (My Preferred Blend)
- 1 – 1 ½ tablespoons Creole Seasoning Adjust to your spice preference; use enough to fully coat both sides.
- 1 teaspoon smoked paprika
- salt and pepper to taste
Classic Turkey Spices (Standard Blend for a Milder Flavor)
- 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
Detailed Instructions
- Preheat your oven to 350 degrees Fahrenheit (175°C).
- Pat the turkey wings completely dry using paper towels. This step is crucial for achieving crispy skin and helps the seasoning adhere properly. Drizzle both sides of the wings with olive oil, ensuring each wing is lightly coated. Then, generously sprinkle your chosen spices onto both sides of the wings. Make sure to use enough spices to form a flavorful crust over the skin. Don’t be afraid to add extra seasoning to prevent bland wings.
- Using your hands, rub the spices firmly into the turkey wings, ensuring they are evenly distributed and fully coated. This step ensures maximum flavor absorption.
- Pour the chicken or turkey broth into the bottom of your baking dish or roasting pan. Arrange the seasoned wings over the broth in a single layer, making sure they don’t overlap.
- Cover the dish tightly with aluminum foil. Bake for 90 minutes to 2 ½ hours. The cooking time may vary based on the thickness of your turkey wings. Continue baking until the meat is incredibly tender and easily pulls away from the bone. For truly “fall-off-the-bone” wings, aim for the longer end of the baking time (2 hours or more).
- Remove the foil from the baking dish. Increase the oven temperature to 400 degrees Fahrenheit (200°C). Return the uncovered wings to the oven and bake for an additional 20-30 minutes, or until the skin turns a beautiful golden brown and becomes wonderfully crisp. To ensure doneness, use a meat thermometer. Insert it into the thickest part of a wing (avoiding the bone) and ensure the internal temperature reaches a minimum of 165 degrees Fahrenheit (74°C).
- Allow the turkey wings to cool slightly for 5-10 minutes before serving. This resting period allows the juices to redistribute, ensuring maximum tenderness and flavor.
Recipe Video
A step-by-step video guide for this recipe is available on YouTube. Check it out here!
Important Notes & Tips
- Food Safety with a Meat Thermometer: Always use a reliable meat thermometer to ensure your turkey wings are cooked to a safe internal temperature. Insert the thermometer into the thickest part of the wing, making sure it doesn’t touch the bone. According to the USDA, all poultry must reach a minimum internal temperature of 165 degrees Fahrenheit (74°C) to be safe for consumption.
- Achieving Extra Crispy Skin: If you desire an even crispier skin, here’s a pro tip. After the initial covered bake (approximately 90 minutes), carefully remove the wings from the baking dish. Increase your oven temperature to 400 degrees Fahrenheit (200°C). Line a separate sheet pan with parchment paper and place a wire rack on top. Arrange the turkey wings on the wire rack, ensuring good air circulation around each piece. Bake for an additional 30 minutes, or until they reach your desired level of crispiness. The elevated rack and higher temperature allow hot air to circulate freely around the wings, promoting a super crispy exterior.
- Don’t Rush the Rest: While it can be tempting to dive right in, allowing the wings to rest for 5-10 minutes after baking helps the juices redistribute throughout the meat. This ensures your turkey wings are as moist and flavorful as possible.
Nutrition Information
Serving: 1 split wing
Calories: 283 kcal
Carbohydrates: 5 g
Protein: 26 g
Fat: 18 g
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions & Expert Tips for Turkey Wings
Yes, wrapping turkey wings tightly in foil during the initial baking phase is highly recommended for several reasons. The foil creates a steamy, enclosed environment that locks in moisture, ensuring the turkey wings become incredibly tender and juicy, preventing them from drying out in the oven. This slow, moist heat allows the connective tissues to break down, resulting in that desirable fall-off-the-bone texture. It also helps the meat absorb all the wonderful flavors from your seasonings and broth. Additionally, the foil prevents the skin from over-browning or burning before the internal meat is fully cooked and tender. Without foil, your wings risk becoming tough and dry.
The primary baking temperature for achieving tender, juicy turkey wings is 350 degrees Fahrenheit (175°C). This moderate temperature allows for slow cooking, ensuring the meat becomes incredibly soft and succulent. For the final crisping stage, after the foil is removed, the temperature is increased to 400 degrees Fahrenheit (200°C) to brown and crisp the skin effectively.
To achieve truly fall-off-the-bone tender turkey wings, you should bake them covered at 350 degrees Fahrenheit (175°C) for approximately 90 minutes to 2 ½ hours. The exact timing can vary depending on the size and thickness of your turkey wings. Larger, meatier wings will require closer to the 2 ½ hour mark. The goal is for the meat to be easily separated from the bone when prodded. After this initial covered bake, an additional 20-30 minutes uncovered at 400 degrees Fahrenheit (200°C) will crisp up the skin.
Ensuring your turkey wings are thoroughly cooked is essential for both taste and food safety. There are a few key indicators:
Internal Temperature: The most reliable method is to use a digital meat thermometer. Insert the probe into the thickest part of the turkey wing, being careful to avoid touching any bone. According to the USDA, all poultry, including turkey wings, must reach a minimum internal temperature of 165 degrees Fahrenheit (74°C).
Visual Cues: The turkey skin should have a rich golden-brown color, and there should be absolutely no pink or raw meat visible, especially near the bones. When you pierce the thickest part of the wing with a fork or knife, the juices that run out should be clear, not cloudy or reddish.
Texture: Perfectly cooked turkey wings will be incredibly tender. The meat should easily pull away from the bone when gently prodded with a fork. If the meat feels tough or resistant to separation, it likely needs more time in the oven to achieve that desired fall-off-the-bone tenderness.
The secret to crispy turkey wing skin lies in a two-stage cooking process. First, bake the wings covered at a lower temperature (350°F / 175°C) to ensure the meat cooks through and becomes tender. After they’ve baked for about 90 minutes, remove the foil. To achieve truly crispy skin, increase the oven temperature to 400 degrees Fahrenheit (200°C). For even better results, consider transferring the wings from the baking dish to a wire rack placed over a parchment-lined sheet pan. This setup allows hot air to circulate all around the wings, promoting maximum crispiness. Bake for an additional 20-30 minutes, or until the skin is beautifully golden and crunchy. The air flow from the rack is key to getting that restaurant-quality crisp!
Absolutely! This recipe is excellent for meal prep. To prepare the wings in advance, season them as directed and place them in an airtight container or a covered baking dish. Refrigerate them overnight or for up to 24 hours. Before baking, remove the wings from the fridge and allow them to come closer to room temperature for about 30 minutes. Then, bake as instructed. Cooked turkey wings can be stored in an airtight container in the refrigerator for 3-4 days, making them perfect for quick meals throughout the week.
Reheating turkey wings effectively ensures they remain juicy and delicious. You have a few great options:
- Oven: This is often the best method for retaining moisture and crispiness. Place the wings in an oven-safe dish, add a tablespoon or two of chicken broth to the bottom, and cover tightly with foil. Reheat at 350 degrees Fahrenheit (175°C) until warmed through, about 15-20 minutes. Remove the foil for the last 5-10 minutes if you want to re-crisp the skin.
- Air Fryer: For quick crispiness, the air fryer is fantastic. Place the wings in a single layer in your air fryer basket and reheat at 350 degrees Fahrenheit (175°C) for 5-10 minutes, checking frequently to avoid drying.
- Microwave: While convenient, the microwave can sometimes make the skin soft and the meat slightly less juicy. If using, reheat on medium power in short intervals (30-60 seconds) until warm.
Yes, cooked turkey wings freeze very well! Allow the leftover wings to cool completely. Wrap them tightly in plastic wrap, then again in aluminum foil, or place them in freezer-safe airtight containers or bags. For optimal taste and texture, they will last in the freezer for up to 3 months. When ready to enjoy, defrost the wings overnight in the refrigerator. Reheat using the oven or air fryer method as described above.
Enhancing the Flavor: How to Season Baked Turkey
Achieving a deeply flavorful baked turkey isn’t just about cooking it right; it’s about the seasoning. While our Southern blend with Creole seasoning provides an incredible base, there are other ways to infuse your turkey with rich, savory notes. I particularly love using smoked paprika, not just for its vibrant color but for the subtle, smoky depth it adds. For an even more pronounced smoky flavor without a smoker, you can drizzle about a teaspoon of liquid smoke over the wings before applying the dry spices. This trick imparts a delicious, campfire-like aroma that enhances the overall taste. Alternatively, if you’re a fan of true smoke flavor, consider trying my dedicated Smoked Turkey Wings recipe for an authentic BBQ experience. Experiment with your favorite herbs and spices; the key is to be generous and ensure full coverage for a truly delicious baked turkey.
Elevating Your Baked Turkey Wings: Delicious Variations
While our classic Southern baked turkey wings are a masterpiece on their own, don’t hesitate to get creative and experiment with different flavor profiles. These variations can transform your dish and cater to a wide range of tastes. Here are some exciting ideas to spice up your turkey wings:
- Cajun Spice: For an extra fiery kick and even more Southern flair, swap out the Creole seasoning for a bolder Cajun Seasoning blend. This will bring an intense depth of flavor and a pleasant heat.
- Lemon Herb Infusion: Create a brighter, fresher profile by using a Lemon Herb seasoning mix. Combine dried rosemary, thyme, oregano, garlic powder, onion powder, salt, pepper, and plenty of lemon zest. A squeeze of fresh lemon juice over the finished wings enhances this flavor.
- Sweet & Savory Teriyaki: Brush your baked wings with a savory teriyaki sauce during the last 30 minutes of uncovered baking. The sugar in the sauce will caramelize, creating a glossy, sticky, and incredibly flavorful glaze.
- Classic BBQ Glaze: For a familiar and beloved taste, coat the wings generously with your favorite BBQ sauce during the final 30-minute uncovered bake. The sauce will thicken and caramelize, resulting in sticky, finger-licking good BBQ turkey wings.
- Spicy Jerk Seasoning: For those who love bold and complex flavors, a good quality Jerk Seasoning will transport your taste buds to the Caribbean. Be mindful of the heat level and adjust to your preference.
- Hearty Root Vegetables: Add a layer of flavor and create a one-pan meal by scattering chopped onions, bell peppers, carrots, and celery around the turkey wings in the roasting pan. These vegetables will absorb the delicious pan juices and become wonderfully tender.
- Roast with Potatoes: Quartered potatoes (like Yukon Gold or red potatoes) can be placed directly in the roasting pan alongside the wings. They will soak up the rich turkey drippings, becoming incredibly flavorful and a perfect side dish without extra effort.
- Citrus Aromatics: For a subtle zesty note, place thin slices of lemon, lime, or even orange on top of and around the turkey wings before roasting. The citrus will release its oils and perfume the meat.
- Fresh Herb Bouquet: Tuck sprigs of fresh rosemary, thyme, or sage under and over the turkey wings before baking. Fresh herbs infuse a more aromatic and robust flavor compared to dried herbs.
- Hot Sauce Drizzle: For an immediate heat boost, drizzle your favorite hot sauce over the wings before or after baking. This is a quick way to add a spicy kick to individual servings.
- Maple Glaze: A touch of sweetness can beautifully complement the savory turkey. Drizzle pure maple syrup over the wings before the final uncovered bake for a hint of sweetness and a lovely caramelization on the skin.
Perfect Pairings: What to Serve With Baked Turkey Wings
Baked turkey wings, with their rich, savory flavor and tender meat, are incredibly versatile and pair beautifully with a wide array of comforting side dishes. To complete your soulful meal, consider serving them alongside these Southern-inspired classics:
- Southern Sweet Potato Casserole
- Southern Baked Ham with Pineapple
- Southern Cornbread Dressing
- Southern Candied Sweet Potatoes
- Southern Style Green Beans with Bacon
- Southern Baked Beans
- Seafood Mac and Cheese
- Baked Crab Legs
- Southern Cooked Cabbage
Explore More Turkey Recipes
If you’re a fan of turkey and looking for more delicious ways to prepare it, we have a variety of recipes to inspire you. From different cooking methods to diverse flavor profiles, there’s a turkey recipe for every occasion and preference:
- Baked Turkey Legs
- Traeger Smoked Turkey
- Slow Cooker Crockpot Turkey Wings
- Traeger Smoked Turkey Breast
- Air Fryer Turkey Wings
- Smoked Turkey Legs
- Grilled Turkey Legs
- Air Fryer Turkey Breast
- Slow Cooker Crockpot Turkey Breast
- Cajun Spiced Turkey
Don’t forget to explore our comprehensive list of the Best Authentic Soul Food Recipes for more culinary inspiration. For visual learners, you can watch step-by-step video instructions on how to make this recipe here on YouTube. Enjoy crafting these incredibly tender and flavorful turkey wings, and bring a taste of Southern comfort to your dining table tonight!