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I never knew Turkey Wings could taste this good until I tried them. The meat is fall-apart tender and juicy, with crispy golden skin that crackles when you bite into it. Each piece is soaked with a rich, savory sauce that’s so flavorful, you’ll find yourself planning your sides around having extra bread to soak it all up.
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I make them for Sunday family dinners, holiday gatherings throughout fall and winter, and church potlucks where they’re always a crowd-pleaser. This soul food classic gives you turkey flavor without roasting a whole bird, perfect for Thanksgiving, Christmas, and New Year’s Day. They’re budget-friendly comfort food that stays fresh in the fridge for 3 days or freezes for 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Turkey Wings with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll get tender, fall-off-the-bone turkey wings with minimal effort using this two-step baking method.
Prep Your Turkey Wings
Preheat your oven to 350°F and place the turkey wings and chopped onion in a baking pan, arranging them so they’re not crowded. I like using this roasting baking sheet because it’s large enough to fit all the wings in a single layer, which helps ensure even cooking.
Season both sides generously with poultry seasoning, salt, black pepper, and minced garlic. Pour in the chicken broth and white wine around the wings.
Cover and Braise
Cover the pan tightly with foil or a lid. You want to trap all that steam so the wings stay moist and tender while they cook.
Pop the pan in the oven and let them braise for 1 hour. The covered cooking allows the meat to absorb all those garlic and wine flavors while staying incredibly juicy.
Uncover and Crisp
After the first hour, carefully remove the foil or lid and check that the wings are starting to brown. Return the uncovered pan to the oven and bake for another hour.
The exposed skin will turn golden and crispy while the meat continues getting more tender. I use a meat thermometer to check that the internal temperature reaches 165°F near the bone.
Check for Doneness
The wings are ready when they’re golden brown all over, and the meat pulls away easily from the bone. If you insert a fork and twist gently, the meat should separate without much resistance.
The pan juices will reduce and concentrate into a flavorful sauce you can spoon over the wings when serving. I always grab my basting brush to coat them with those pan drippings for extra flavor.
Rest and Serve
Let the wings rest for about 5 minutes before transferring them to a serving platter. Garnish with fresh parsley and spoon some of the pan sauce over the top. Enjoy!
The resting time lets the juices redistribute, so every bite stays moist. A fat separator helps if you want to skim the fat from the pan juices before serving.
Turkey wings travel surprisingly well to potlucks and family gatherings. Let them cool slightly, then transfer them to a deep dish with the pan sauce. I like using this insulated casserole carrier to keep everything secured during transport.
Cover tightly with foil and reheat at your destination in a 350°F oven for 15-20 minutes until warmed through. The wings hold their texture beautifully and actually taste even better after the flavors have had time to meld together.
Turkey Wings
Ingredients
- 6 turkey wings
- ½ cup chopped onion
- 1 teaspoon poultry seasoning
- Salt and black pepper to taste
- 1 tablespoon minced garlic
- 1 cup chicken broth divided
- ½ cup white wine
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (180°C).
- Place the turkey wings and chopped onion in a baking pan. Season both sides of the wings with poultry seasoning, salt, black pepper, and garlic. Pour in the chicken broth and white wine, then cover the dish tightly with foil or a lid.6 turkey wings, ½ cup chopped onion, 1 teaspoon poultry seasoning, Salt and black pepper, 1 tablespoon minced garlic, 1 cup chicken broth, ½ cup white wine
- Bake for 1 hour, or until the wings start to brown. Uncover and continue baking for another hour, or until the wings are golden brown and fully cooked. The internal temperature should reach 165°F (74°C) near the bone.
- Garnish with fresh parsley before serving.Fresh parsley
Notes
- Use a single layer: Arrange the wings so they’re not stacked or overcrowded, which helps them cook evenly and brown properly during the uncovered stage.
- Adjust seasoning to taste: Turkey wings can handle bold flavors, so don’t be shy with the poultry seasoning, garlic, salt, and pepper. Taste the pan sauce and adjust if needed before serving.
- Don’t skip the foil cover: Covering the pan for the first hour traps steam, keeps the wings tender, and prevents them from drying out.
- Check the temperature: Always use a meat thermometer to confirm the internal temperature reaches 165°F near the bone, especially since wings can have thicker sections that take longer to cook through.
- Save the pan sauce: Those concentrated pan drippings are liquid gold. Skim off excess fat if you want, but definitely spoon that garlic-wine sauce over the wings when serving.
- Flash-freeze for storage: If you’re freezing leftovers, place the cooled wings on a baking sheet and freeze for 1 hour before transferring to containers so they don’t stick together into one big clump.
Nutrition
How to Store Leftovers
Let the wings cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. Airtight glass containers keep them fresh and prevent any odors from spreading in your fridge.
Reheat them in a 350°F oven covered with foil for about 20 minutes, or until warmed through and the internal temperature reaches 165°F again. For freezing, place cooled wings in a freezer-safe container or wrap them individually in plastic wrap and then foil. They’ll keep for up to 3 months in the freezer.
Thaw overnight in the fridge before reheating, just as you would with fresh leftovers. The meat stays tender, and the skin crisps back up nicely when you reheat it properly in the oven rather than the microwave.
What to Serve With Turkey Wings
These turkey wings pair perfectly with classic sides that soak up that rich pan sauce. Mashed potatoes, creamy polenta, or rice pilaf are ideal for capturing every drop of the garlicky pan drippings. Roasted vegetables like Brussels sprouts, carrots, or green beans add color and balance the richness of the dark meat.
For holiday meals, serve them with traditional stuffing and cranberry sauce for that sweet-tart contrast. A simple green salad with tangy vinaigrette cuts through the richness, and crusty bread is a must for mopping up the sauce. Mac and cheese works great if you’re feeding kids or want something extra comforting.
More Easy Main Recipes for You to Try at Home
If you love tender, flavorful comfort meals, these easy dinner ideas will fit right into your weekly rotation.
