Baked Turkey Wings
These baked turkey wings are deeply seasoned, tender and juicy, with savory onions and peppers and browned, slightly crisp edges. Perfect for Sunday dinner or a smaller holiday meal.
Servings: 4
Calories: 473kcal
Ingredients
- 2 ½ lbs Turkey Wings cut into drums and flats (you can discard the wing tip)
- 1 tbsp 24 Herbs Sprinkle Seasoning (Salt-free)
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 ½ tsp Natural Ancient Sea Salt
- 2 tbsp Avocado oil
- 2 tsp chicken broth paste (I use Better than Bouillon)
- 1 cup Water warm to mix with the bouillon
- 1 cup onions sliced
- ½ cup Bell Peppers sliced
- Thinly sliced parsley (optional garnish)
- Thyme or rosemary sprigs (optional garnish)
Instructions
- Preheat the oven to 350 degrees.
- Add the oil and spices into a bowl with the turkey wings. Mix to incorporate.
- Add the onions, peppers and turkey wings to a baking dish. Pour over the broth
- Cover the baking dish tightly with foil
- Bake in the oven at 350 degrees for 1 hour 20 minutes covered.
- Remove the foil and use a spoon to spread the baking liquid over the top of the meat.
- Brown the meat by broiling it on High for 3-5 minutes.
Notes
- Wing size: Larger turkey wings may need extra baking time. Cook until the meat is tender and gives easily when pierced.
- Seasoning: Use a salt-free herb blend so you can salt to taste, or replace all of the individual seasonings with my poultry seasoning using the recommended amount per pound of meat.
- Leftovers: Refrigerate with some of the pan juices for up to 4 days or freeze for up to 3 months. Reheat covered at 350°F until warmed through.
Nutrition
Calories: 473kcal | Carbohydrates: 8g | Protein: 40g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 133mg | Sodium: 1223mg | Potassium: 612mg | Fiber: 2g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 27mg | Calcium: 67mg | Iron: 3mg
