Turkey Wings (Oven Baked)

4 servings
Prep Time 5 minutes
Cook Time 1 hour 50 minutes
Total Time 1 hour 55 minutes

Easy Turkey Wings recipe for tasty juicy oven baked turkey wings with crispy skin, tender meat and lots of flavor. A great weeknight meal!

Making just Turkey Breast, Turkey Thighs, or Turkey Wings for Dinner is a quicker, easier alternative to roasting an entire Turkey. It’s all the delicious flavor of traditional Turkey Recipes in a fraction of the time!

Turkey Wings finished wings with herbs on plate

Turkey Wings are a delectable and often underrated part of the bird that can be transformed into a mouthwatering meal with the right recipe. While most people associate Roast Turkey with the centerpiece of a grand holiday feast, Turkey Wings offer a quick and delicious weeknight meal that is packed with flavor. Plus with this easy Turkey Wings recipe, no one has to fight over who gets the juicy, crispy wings!

Turkey Wings four picture collage of preparing seasoning mix and buttering turkey wings

Turkey wings are have lots of flavor and contain a good amount of juicy white meat that, when cooked properly, becomes incredibly tender. The seasoning mix of garlic and onion powder, plus rosemary and sage, gives it the taste of traditional turkey but it’s made in just about 2 hours total. Unlike your Thanksgiving bird, you don’t need to baste the meat, because it bakes in savory chicken broth that adds flavor and keeps it moist.

These crispy wings are a delicious and flavorful alternative to the traditional whole turkey, making them a versatile option for weeknight meals or special occasions. Serve them with your favorite side dishes like Roasted Broccoli and Potatoes Au Gratin as a simple, comforting meal. Or make Thanksgiving anytime of the year by whipping up some Green Bean Casserole and Mashed Potatoes. Make sure to save the pan drippings to make some delicious, savory Turkey Gravy!

Turkey Wings uncooked wings with seasoning on baking tray

What’s the difference between Turkey Wings and Chicken Wings?

Turkey wings are generally considered healthier than chicken wings due to their lower fat content. Turkey wings have a higher proportion of meat to skin, which reduces the overall fat intake compared to chicken wings. They are also obviously much bigger than chicken wings, so you can serve one wing per person versus multiple chicken wings so they tend to be a much cheaper dinner! Finally, generally chicken wings are divided into separate chicken pieces of drums and flats, whereas turkey wings are cooked and sold in one piece.

Turkey Wings two picture collage wings in pan before and after baking

How to Make Turkey Wings

  • Prep: Preheat the oven. Line a 9×13 inch baking dish with aluminum foil.
  • Season: Combine all the spices and herbs in a small bowl. Dry the turkey wings then brush with the butter. Cover wings with seasoning mix.
  • Bake: Pour the broth in the bottom of the baking dish and add the wings on top, spacing as much as possible. Cover the baking dish with foil and cook for 90 minutes.
  • Brown: Remove foil and cook an additional 20-30 minutes until the skin is golden brown and crispy, and the internal temperature is 165 degrees with a meat thermometer.
Turkey Wings baked wings in oval blue baking pan

Classic Holiday Side Dishes

FAQs for Turkey Wings

Why are my Turkey Wings tough?

If you over-bake or under-bake Turkey Wings, you will get tough meat and if it’s over-baked it will also be dry. You are looking for an internal temperature of 165 degrees minimum for juicy, tender meat that is safe to eat. If the skin starts browning too fast, you can loosely cover the baking dish with foil so the wings can finish cooking. 

Do you cook the whole turkey wings or halved wings?

When preparing Turkey Wings, you have the option to cook them whole or halved. Cooking them whole allows the flavors to infuse the entire wing, resulting in a more succulent tasty turkey dinner. On the other hand, halving the wings can reduce cooking time and make them more manageable for serving. 

What can I do with leftover turkey broth and pan drippings from my turkey wings?

With leftover turkey broth and pan drippings, you can create a flavorful gravy by combining them with some flour or cornstarch to thicken the mixture. This rich and savory turkey gravy can be served alongside the turkey wings or used as a delicious sauce for other dishes like mashed potatoes or stuffing. 

How to get the perfect crispy skin on Baked Turkey Wings?

To achieve crispy skin, make sure to pat the turkey wings dry before seasoning them. The dry surface will allow the skin to crisp up beautifully during baking.

What do you serve with Turkey Wings?

Turkey wings pair well with a variety of side dishes, such as mashed potatoes, roasted vegetables, or a fresh green salad. They are crispy and flavorful all on their own, but you can also serve the wings with Gravy made with pan drippings.

Turkey Wings finished wings with herbs on plate

Key Ingredients

  • Turkey Wings: Jumbo fresh turkey wings provide a succulent and juicy meat that absorbs the flavors of the seasonings beautifully. The wings’ larger size makes them ideal for serving as a hearty and satisfying main course.
  • Herbs: A combination of rosemary and sage are a classic turkey seasoning mixture with the earthy, strong floral flavors that remind you of a Thanksgiving feast!
  • Spices: Garlic powder and onion powder are aromatic, basic spices and an easy way to add some extra flavor to the wings. Kosher salt and coarse black pepper enhance the natural flavors of the turkey wings and the simple turkey seasoning mixture.
  • Butter: Unsalted butter helps the yummy spices stick to the fresh turkey wings and it also adds a delicious buttery flavor. It also helps you get the perfect, golden-brown, crispy turkey wings skin.
  • Chicken Broth: Chicken broth serves a dual purpose in this recipe. Firstly, it infuses the turkey wings with extra flavor. Secondly, it helps keep the meat moist during the baking process, preventing it from drying out.

Can Turkey Wings be made ahead of time?

Yes, you can certainly prepare the Turkey Wings ahead of time. Follow all the steps up until the baking part, then cover the seasoned wings and refrigerate them overnight. When you’re ready to cook, simply bake Turkey Wings in the preheated oven, and you’ll have a delicious dish ready in no time.

Turkey Wings finished wings with herbs on plate with one wing torn open to see meat


  • Honey Glazed Turkey Wings: For a touch of sweetness, baste the wings with a mixture of honey, soy sauce, and a dash of hot sauce before roasting.
  • Spicy Cajun Turkey Wings: Create a flavorful spice rub using paprika, cayenne pepper, thyme, and garlic powder, and roast the wings to perfection for a spicy Cajun kick.
  • Asian-inspired Turkey Wings: Marinate the wings in a blend of soy sauce, ginger, garlic, and sesame oil for an irresistible Asian twist.

Slow Cooker Turkey Wings

  • Pat the turkey wings dry with a paper towel.
  • In a bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, rubbed sage, and dried rosemary.
  • Coat the turkey wings with the seasoning mix.
  • Place the seasoned turkey wings in the slow cooker.
  • Pour the melted unsalted butter over the wings.
  • Add the chicken broth to the slow cooker.
  • Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the turkey wings are tender and fully cooked.
  • If desired, transfer the cooked turkey wings to a baking sheet and broil them in the oven for 2-3 minutes to crisp the outer skin.
  • Serve the juicy, flavorful crockpot Turkey Wings with your favorite side dishes and enjoy!
Turkey Wings finished wings with herbs on plate

Delicious Roast Turkey Recipes

How to Store

  • Store: Let  cool completely before storing them. To store, place them in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 days.
  • Reheat: Cover leftover Turkey Wings with foil and reheat in a preheated oven at 350 degrees for about 15-20 minutes until warmed through.
  • Freeze: If you have leftovers or want to prepare the wings in advance, you can freeze them for up to 2 months. Wrap the cooled wings tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe container or freezer bag.
Turkey Wings finished wings with herbs on plate

Pin this recipe now to remember it later

Pin Recipe

Baked Turkey Wings

Easy Turkey Wings recipe for tasty juicy oven baked turkey wings with crispy skin, tender meat and lots of flavor. A great weeknight meal!
Yield 4 servings
Prep Time 5 minutes
Cook Time 1 hour 50 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried rosemary minced finely
  • 4 turkey wings , about 2 1/2-3 pounds
  • 4 tablespoons unsalted butter , melted
  • 2 cups chicken broth


  • Preheat the oven to 350 degrees and line a 9×13 baking pan with foil.
  • In a bowl mix together the kosher salt, black pepper, garlic powder, onion powder, rubbed sage and rosemary.
  • Pat the turkey wings dry with a paper towel.
  • Coat with melted butter, then season with the seasoning mix.
  • Add the chicken broth to the baking pan.
  • Place the turkey wings into the baking pan.
  • Cook for 90 minutes covered, uncover and cook for 20 minutes to brown.


Calories: 451kcal | Carbohydrates: 2g | Protein: 36g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 153mg | Sodium: 1695mg | Potassium: 457mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 2mg
Turkey Wings finished on plate with herbs and recipe title at top

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.