There’s something magical about the smell of baked turkey wings filling the kitchen—it takes me right back to Sunday dinners at my grandma’s house. She’d pull them out of the oven, golden and glistening, and we’d all crowd around the table, forks ready. That’s the kind of comfort these baked turkey wings bring: simple, hearty, and packed with flavor. Whether you’re feeding a crowd or just craving something cozy, this recipe never lets me down.

What I love most is how easy it is. No fancy techniques, no babysitting a frying pan—just toss everything together, pop it in the oven, and let the magic happen. The result? Tender meat that falls right off the bone, with skin so crispy you’ll fight for the last bite. Trust me, once you try these, they’ll become a regular in your rotation too.

Why You’ll Love These Baked Turkey Wings

Listen, I don’t blame you if you’re skeptical about baked turkey wings—I was too, until I tried this method. But let me tell you, these wings are downright addictive, and here’s why:

Tender inside, crispy outside: No deep-frying needed! The broth keeps the meat juicy while the oven works its magic on the skin. That first bite? Pure heaven.
Pantry-friendly ingredients: Garlic, onion, paprika—chances are, you’ve got everything already. (And if you don’t? No stress, I’ll tell you how to improvise later.)
Feeds a crowd—or your future self: Double the batch, because these reheat like a dream. Lunch tomorrow? Sorted.
Kid-approved (but fancy enough for guests): My picky nephew devours these, but add a sprinkle of cayenne, and suddenly it’s “grown-up” food.
Hands-off cooking: Season, bake, forget. Perfect for when you’re juggling a million things (so… always).

Seriously, if you want a no-fuss dish that tastes like you slaved over it, these baked turkey wings are your new best friend.

Ingredients You’ll Need for Baked Turkey Wings

Gather up these simple ingredients—you might have most of them already! I’ve tossed in my little tweaks and swaps so you can make these baked turkey wings your own.

3–4 turkey wings, separated at the joints: Pat ’em dry with paper towels first (trust me, crispy skin starts here). If your store sells them whole, just slice between the joints—it’s easier than it looks!
2 tablespoons olive oil: Or melted butter if you’re feeling indulgent. Both work, but butter gives that extra-rich flavor.
1 medium onion, chopped: Yellow onions are my go-to for sweetness, but white works too. Save yourself tears by chilling the onion for 10 minutes before chopping!
4 cloves garlic, minced: Fresh garlic packs the best punch, but in a pinch? Use 1 teaspoon garlic powder instead.
The spice squad: 1 tablespoon paprika (smoked or sweet—your call), plus 1 teaspoon each of garlic powder, onion powder, black pepper, salt, and thyme. Feel free to play with ratios—I sometimes double the garlic powder because… well, garlic.
1 cup chicken or turkey broth: Low-sodium lets you control the salt, but regular works fine too. Water’s okay in emergencies, but broth adds depth.

See? Nothing fancy. Now let’s turn these into the most delicious baked turkey wings you’ve ever had.

Step-by-Step Baked Turkey Wings Instructions

Alright, let’s get these baked turkey wings going! I’ve broken it down so it’s easy to follow—just follow along and you’ll have an incredible meal in no time.

Preheat and Prep: Fire up your oven to 400°F (200°C). Line a large baking sheet or roasting pan with foil or parchment paper for easy cleanup. If you’re using a roasting pan, you can add some chopped veggies like carrots and celery to the bottom to roast alongside the wings.
Season the Wings: Pat the turkey wings completely dry with paper towels. This is crucial for crispy skin! In a large bowl, toss the wings with olive oil (or melted butter), paprika, garlic powder, onion powder, salt, pepper, and thyme. Make sure each wing is evenly coated.
Arrange and Add Broth: Place the seasoned wings in a single layer on the prepared baking sheet or in the roasting pan. Don’t overcrowd them—give them space to crisp up! Pour the chicken or turkey broth into the bottom of the pan.
First Bake (Covered): Cover the baking sheet or roasting pan tightly with foil. Bake for 1 hour. This initial covered baking time steams the wings, making the meat incredibly tender and juicy.
Second Bake (Uncovered): Remove the foil. Increase the oven temperature to 425°F (220°C). Bake for another 20–30 minutes, or until the skin is golden brown and crispy. Keep an eye on them to prevent burning!
Rest and Serve: Once they’re perfectly crispy, remove the wings from the oven and let them rest for 5–10 minutes before serving. This allows the juices to redistribute, ensuring maximum flavor and tenderness. Spoon any extra pan juices over the wings before serving.

Delicious Variations for Baked Turkey Wings

One of the best things about these baked turkey wings? You can tweak them to match your mood! Here are my favorite ways to switch things up—because who wants the same meal every time?

Spicy Kick: Toss in 1 teaspoon cayenne pepper or smoked paprika with the other spices. If you really want to turn up the heat, add a pinch of red pepper flakes too. (Just warn your guests!)
Herb Lover’s Dream: Swap the thyme for rosemary or sage—or go wild and use both. Fresh herbs are amazing if you’ve got ’em, but dried works just fine.
Sticky-Sweet Glaze: In the last 15 minutes of baking, brush the wings with honey, maple syrup, or your favorite BBQ sauce. The sugars caramelize into this gorgeous, glossy coating that’s impossible to resist.
Low-Sodium Version: Use salt-free broth and cut the added salt in half. The other spices will still pack plenty of flavor—I promise you won’t miss it.

Honestly, I’ve made these baked turkey wings a dozen different ways, and they’re always a hit. The basic recipe is like your favorite pair of jeans—reliable, but so easy to dress up!

Serving and Storing Baked Turkey Wings

Okay, let’s talk about the *best* part—eating these glorious baked turkey wings! And don’t worry, I’ve got tips to keep them tasting fresh if you somehow end up with leftovers (which, let’s be honest, rarely happens in my house).

Serving: Pile these wings high on a platter with all the cozy sides—creamy mashed potatoes, garlicky greens, or fluffy rice to soak up those incredible pan juices. Oh, and don’t you dare toss those juices! Spoon them right over the wings for extra flavor.
Storage: If you’ve got leftovers (lucky you!), tuck them into an airtight container. They’ll keep in the fridge for up to 3 days, or freeze them for 2 months. Pro tip: Wrap each wing in foil before freezing to prevent freezer burn.
Reheating: Skip the microwave—it’ll make the skin soggy. Instead, pop them in a 350°F oven for 10–15 minutes to bring back that perfect crispiness. If you’re in a hurry, an air fryer works wonders too!

These baked turkey wings are forgiving, whether you’re serving them fresh or bringing them back to life later. Now go enjoy that crispy, juicy goodness!

Helpful Notes for Perfect Baked Turkey Wings

After making these baked turkey wings more times than I can count, I’ve picked up a few tricks that make all the difference. Here’s my hard-earned wisdom:

Patience with paper towels pays off: Seriously, take the extra minute to dry those wings thoroughly before seasoning. Any moisture left on the skin will steam instead of crisp up—and nobody wants soggy wings!
Broiling is your secret weapon: If you’re craving that deep golden color, pop them under the broiler for the last 2–3 minutes. Just don’t walk away—they go from perfect to charred real quick!
Resting isn’t optional: I know it’s tempting to dig right in, but let those baked turkey wings sit for 5 minutes after they come out. Those juices need time to settle back into the meat instead of ending up on your cutting board.

Oh, and one bonus tip from my many "oops" moments: Use a big enough baking dish! Crowding the wings means they’ll steam instead of brown. Trust me, your future crispy-skinned self will thank you.

Frequently Asked Questions About Baked Turkey Wings

I get so many questions about these baked turkey wings—here are the ones that pop up most often, along with my tried-and-true answers!

Can I use frozen turkey wings? Absolutely! Just thaw them completely in the fridge overnight first. Cooking them frozen means uneven doneness—and nobody wants half-raw turkey.
How do I prevent dryness? That broth is your best friend! It steams up under the foil to keep the meat juicy. Also, don’t skip covering for the first hour—it’s the secret to tender baked turkey wings.
Can I make these ahead? You bet! Prep the wings with spices up to 24 hours ahead (store covered in the fridge), then just bake when you’re ready. The flavors actually deepen overnight!
Why isn’t my skin crispy? Two culprits: not drying the wings enough before seasoning, or crowding them in the pan. Give them space and pat them dry—you’ll get that perfect crunch.
Can I use this recipe for chicken wings? Sure can! Just reduce the baking time to about 45 minutes covered and 15 uncovered (chicken cooks faster than turkey).

Still got questions? Drop them in the comments—I’m happy to troubleshoot your baked turkey wings adventure!

Final Thoughts

Well, there you have it—my go-to recipe for baked turkey wings that never lets me down. Whether it's a lazy Sunday with the family or one of those "I-forgot-to-plan-dinner" nights, these wings come through every time. They're the kind of dish that makes everyone lean in for seconds, and thirds... and okay, maybe they sneak one more when they think I'm not looking.

The best part? You can make this recipe your own. Add more garlic, swap the spices, drizzle on some honey—whatever makes your taste buds happy. Cooking should be fun, not stressful, and these baked turkey wings prove that delicious doesn't have to mean complicated.

Now I want to hear from you! Did you stick to the classic version or try one of the twists? What sides did you pair with yours? Drop your stories (and any genius tweaks you discovered) in the comments below. After all, the kitchen is where the best memories—and recipes—are made!

Juicy Baked Turkey Wings