Baked Turkey Wings

By Millie Peartree

Published Nov. 6, 2024

Baked Turkey Wings
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Total Time
3 ¾ hours
Prep Time
15 minutes
Cook Time
3 ½ hours
Rating
5(15)
Comments
Read comments

If you love chicken wings (or even turkey), then you may very well adore turkey wings. A new way to enjoy a classic, they’re also an easy Thanksgiving option, since you don’t have to cook the entire bird. Covered in a simple smoky, garlicky rub and baked low and slow, they become tender and juicy, with pull-apart meat. A final roast uncovered gives them some much welcome color and flavor, ready to be served at the holiday table – or even as a wintry weekend dinner. 

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Ingredients

Yield:6 servings

    For the Rub

    • ¼ cup extra-virgin olive oil 
    • 1½tablespoons poultry seasoning 
    • 2teaspoons Worcestershire sauce
    • 2teaspoons smoked paprika
    • 2teaspoons garlic powder 
    • 2teaspoons onion powder 
    • ¼ teaspoon kosher salt 
    • 1teaspoon black pepper

    For the Wings

    • 4pounds fresh turkey wings, preferably smaller, separated at the joint, or all wing flats
    • 1red pepper, chopped into 1-inch pieces
    • 1green pepper, chopped into 1-inch pieces
    • 1yellow pepper, chopped into 1-inch pieces
    • 1large onion, roughly chopped 
    • 2cups low-sodium chicken broth 
    • 2small bay leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

730 calories; 47 grams fat; 11 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 10 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 64 grams protein; 299 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the rub: In a small bowl, mix together the olive oil, poultry seasoning, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt and pepper.

  2. Step 2

    Prepare the wings: Pat turkey wings dry with a paper towel. Using a sharp knife, make deep slashes in the wings, and rub the spice mixture over the turkey and inside the slits. Marinate for at least 30 minutes and up to overnight in the refrigerator.

  3. Step 3

    Heat the oven to 375 degrees and arrange a rack in the middle position.

  4. Step 4

    Arrange the peppers and onion in a single layer in a large (at least 9-by-13-inch) roasting pan.

  5. Step 5

    Transfer the turkey wings on top of your prepared vegetables. Pour the broth around them and add bay leaves.

  6. Step 6

    Cover the dish with foil and bake for 2 hours. Remove the foil. Baste the wings and cook uncovered until the wings are golden, and the meat pulls away from the bone, about another 30 minutes. (Alternatively, you could cook these in a slow cooker. Simply add the wings to the cooker, and cook on low for about 8 hours, though you won’t get the same golden exterior.)

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Ratings

5 out of 5
15 user ratings
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Comments

Christa

I so appreciate a simple, budget-friendly, small-scale turkey option: I halved the recipe easily, and it was terrific, especially the roasted peppers. I will definitely make this recipe again. I usually don't eat meat because I can't afford it and prefer seasonal vegetables anyway, and they're healthier, but I took advantage of seasonal turkey wings, and they filled my home with a wonderful warming aroma as they roasted.

monica848

This is a delicious recipe! I couldn’t find all flats and so I ended up with 2 wing drumsticks and two flats to make up the 4 lbs. Since those pieces were not attractive, after the 2 hour covered bake I took out the meat and browned it on a tray, and drained the onions and peppers, saving the 3 cups of jus for a soup base. I then shredded the browned meat off the bones like a pulled pork. I mixed it back in with the drained roasted veggies and it was easy to serve and eat. The meat is so moist and flavorful with the onions and peppers.

rosehill

I made this today. Marinated wings overnight. Came out perfectly succulent and browned, but they were so bland! I knew the recommended salt was not enough. I would make again, but switch the rub up a bit.

Heather

Placed the wings on a rack over the dish for the last 30 minutes on 375 roast and the skin was nice and crisp all around, and most of the fat was rendered.

Richard

Substitute with turkey legs instead of the wings. An inexpensive substitute that maybe even better...more meat. It came out great.

Gus, NYC

Happy Holiday Season, Christa. This turkey wing recipe is a new favorite at my little home, too.

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