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These baked turkey wings are deeply seasoned, juicy, and tender enough to pull easily from the bone. They bake with onions, bell peppers, and broth, then get a quick broil for browned, slightly crisp edges.

Overhead view of four baked turkey wings in a baking dish

This turkey wings recipe works for Sunday dinner or when you want a smaller turkey main for the holidays. Serve it with baked mac and cheese, collard greens with bacon, or cornbread dressing. If you want crispier skin, try my air fryer turkey wings next.

Why You’ll Love These Baked Turkey Wings

Tender and juicy: Baking the wings covered with broth gives the meat time to become tender without drying out.
Deeply seasoned: The herb and spice blend, onions, and bell peppers give the turkey plenty of savory flavor.
Browned at the end: A quick broil gives the skin more color and creates those flavorful, slightly crisp edges.

Ingredients Needed

Turkey wings: Use wings cut into drums and flats. You can separate whole wings yourself or ask your butcher to do it for you.
Salt-free herb seasoning: I usually use Bragg’s 24 Herbs & Spices, which has flavors like rosemary and sage. Another salt-free garlic-and-herb blend works too.
Onion powder + garlic powder: Add savory flavor to the wings.
Smoked paprika: Adds color and a lightly smoky flavor.
Sea salt: Since the herb blend is salt-free, you can add salt separately to taste.
Avocado oil: Helps the seasonings coat the turkey. Another neutral cooking oil works too.
Chicken broth paste + warm water: I use Better Than Bouillon to make the broth.
Onion + green bell pepper: Cook alongside the wings and add flavor to the pan juices.

Use Poultry Seasoning Instead

You can use my poultry seasoning in place of the herb seasoning, onion powder, garlic powder, smoked paprika, and sea salt.

It’s a complete blend of salt, herbs, and spices that you can make once and keep on hand. The recipe includes guidance for how much to use per pound of meat, so you can measure what you need here and save the rest for recipes like cornbread dressing.

How Long to Bake Turkey Wings at 350°F

Bake the turkey wings covered at 350°F for about 1 hour and 20 minutes, then uncover them and broil briefly to brown the skin.

Turkey wings can vary quite a bit in size, so use the time as a guide. If the meat still feels firm, cover the pan again and continue baking until the wings are tender and give easily when pierced.

Keeping the dish covered gives the wings time to soften while the broth keeps moisture in the pan. The broiler is just the finishing step for browned skin and slightly crisp edges.

Four numbered pictures: first, raw turkey wings in a baking dish with raw peppers and onions; second, a pyrex of chicken broth being poured over the chicken, peppers, and onions; third, an overhead view of four cooked turkey wings in a baking dish; and fourth, a close up of four turkey wings in a baking dish

How to Make Baked Turkey Wings

Season the Wings

Coat the turkey wings evenly with the oil and seasonings, making sure you get all sides. If you’re using the poultry seasoning, use it in place of the individual seasonings.

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Add the Vegetables and Broth

Arrange the wings with the onions and bell peppers in the baking dish. Pour the broth around the wings rather than directly over them so the seasoning stays in place.

Bake Until Tender

Cover the dish tightly while the wings bake. When they’re ready, the meat should feel tender and give easily when pierced. Larger wings may need a little more time.

Baste and Broil

Spoon some of the pan juices over the wings, then broil until the skin is browned with slightly crisp edges. Keep an eye on them since the color can develop quickly under the broiler.

Tips for Tender Turkey Wings

Have your butcher split whole wings: Turkey wings are large, so separating them into drums and flats makes them easier to cook and serve.
Give larger wings more time: Wing size can vary from package to package. If yours are still tough, keep cooking them rather than relying only on the clock.
Save the pan juices: Spoon them over the turkey when serving for extra flavor and moisture.

What to Serve with Turkey Wings

For a Southern-style dinner, serve the wings with baked mac and cheese, collard greens with bacon, and homemade cornbread.

They also make a great smaller Thanksgiving main when you don’t need a whole turkey. Add cornbread dressing, Southern candied yams, and turkey gravy for a traditional holiday plate. Cornbread casserole is another easy side for either Sunday dinner or the holidays.

Close up overhead view of a cooked turkey wing garnished with parsley, next to two more wings

How to Store and Reheat Leftovers

Store: Keep leftover turkey wings in an airtight container in the refrigerator for up to 4 days. Save some of the pan juices with them if possible.
Reheat in the oven: Cover and warm at 350°F until heated through. Add some of the reserved pan juices to help keep the meat moist.
Reheat in the microwave: Heat individual portions in short intervals until warmed through.

Can You Freeze Baked Turkey Wings?

Yes. Let the wings cool, then freeze them in an airtight container for up to 3 months. If you have extra pan juices, add some to the container with the turkey.

Thaw the wings in the refrigerator before reheating.

More Ways to Make Turkey Wings

If you want to cook turkey wings another way, my air fryer turkey wings are a good option when you want browned skin without using the oven.

For a slower, hands-off method, try my crockpot turkey wings. They cook low and slow until the meat is tender, making them another easy option for Sunday dinner or a smaller holiday meal.