Baked Turkey Wings

4 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
5.0/5 (1)
Baked Turkey Wings
Is there really anything better than baked turkey wings? Disneyland doesn’t think so, and now you don’t have to plan a trip to get your own. Baked turkey wings with garlic, onion, and a savory coating when you don’t need a whole turkey and you crave a delicious serving of rice and gravy.

Ingredients

4 servings
  • 4 to 6 turkey wings and drumettes
  • Stuffing
  • 1/4 cup minced onion
  • 3 to 5 pods of garlic minced
  • salt, black pepper, and cayenne pepper to taste
  • 1 to 2 tablespoon white vinegar
  • Coating
  • 1/2 tablespoon Worcestershire Sauce
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules
  • 1/2 teaspoon paprika
  • 2-4 tablespoon vinegar to make a paste
  • 2 tablespoon oil or 1/4 cup oil
  • cayenne optional
  • Baking
  • 1/4 cup cooking oil

Step-by-Step Instructions

  1. For the Stuffing Mixture
  2. Finely mince 1/4 cup onion and 3 to 5 pods of garlic
  3. Add salt, black pepper, and cayenne pepper to taste
  4. Add enough vinegar to make saucy
  5. Cut slits in the wings and legs and insert the mixture in the cuts and under the skin
  6. For the Coating Mixture
  7. In a small bowl, combine the coating ingredients - Worcestershire Sauce, salt, black pepper, onion powder, garlic granules, paprika, vinegar and oil to form a paste
  8. Apply liberally to the wings, coating all surfaces
  9. Baking
  10. Preheat oven to 350°F
  11. Pour 1/4 cup oil into roasting pan (love my cast iron pot for this one) and place wings uncovered in pan
  12. Bake at 350°F for 1 hour
  13. Check wings - you should be getting real dark drippings at this point
  14. Add a little water and your gravy starts to turn
  15. For more gravy, combine one pack of Onion Soup Mix and one cup water
  16. Turn the wings over and bake an additional 30 minutes until turkey reaches 165°F internal temperature and skin is crispy
  17. Serve over rice with the pan gravy

Common Problems and Solutions

Q: Why are my turkey wings dry?

A: Turkey wings can dry out if overcooked. Make sure to check internal temperature at 1.5 hours—165°F is done. The stuffing under the skin and the oil in the pan help keep them moist. Don't skip turning them halfway through.

Q: Can I make this without the stuffing step?

A: Yes, but you'll lose a lot of flavor. The garlic and onion mixture under the skin infuses the meat from the inside out. If you're short on time, at least rub some minced garlic under the skin.

Q: My gravy is too thin, how do I fix it?

A: After removing the wings, place the pan on the stovetop over medium heat. Make a slurry with 1 tablespoon flour and 2 tablespoons water, whisk into the drippings, and simmer until thickened, about 3-5 minutes.

Tips and Techniques

Use a cast iron roasting pan or Dutch oven if you have one—it distributes heat evenly and creates better drippings for gravy. Don’t be shy with the coating paste; it should cover every surface of the wings.

Ingredient Substitutions

  • turkey wings: chicken leg quarters
  • white vinegar: apple cider vinegar
  • Onion Soup Mix: homemade gravy with flour, butter, and turkey stock

Equipment Needed

  • cast iron roasting pan or Dutch oven
  • small mixing bowl for coating
  • sharp knife for cutting slits

Historical Context

Turkey wings became popular in Louisiana kitchens as an economical alternative to cooking a whole bird, especially when you just want that rich turkey and gravy experience without the fuss. They’ve been a soul food and Southern staple for generations.