This turkey wings recipe is easy to make, rubbed with Cajun spices then oven baked, perfect for the holidays with an optional gravy for serving, a favorite!
Oven Baked Turkey Wings - a Holiday Favorite
We're cooking up Turkey Wings in the Chili Pepper Madness kitchen tonight, my friends! Come on over!
If you're looking for something different to serve for the holidays this year, this is a dish you need to consider.
When I don't feel like cooking a whole turkey for just the 2 of us, or even for a small group, turkey wings are an excellent options.
They're very easy to make, much like making chicken wings - they just take a bit more time.
I make them different ways, but for this recipe, we're spicing them up with a simple Cajun seasoning blend, then baking them in the oven over a layer of onions and peppers.
The results? Fall-off-the-bone tender wings that hit the spot!
I love to make a simple gravy from the pan drippings, which I've included in the recipe card below. Perfect for smothering them, if you'd like.
Let's talk about how to cook turkey wings, shall we?
Baked Turkey Wings Ingredients
- Turkey Wings. This recipe calls for about 3 pounds, or 4 turkey wings.
- Olive Oil.
- Cajun Seasonings.
- Vegetables. Bell peppers and onion, for layering into the bottom of the baking dish.
- Chicken Stock. Or chicken broth, or turkey stock or broth.
- Cornstarch. Optional, if you'd like to make a gravy from the pan drippings.
How to Cook Turkey Wings - the Recipe Method
Preheat oven to 350 degrees F.
Clean and Season the Turkey Wings. Clean the turkey wings and pat them dry with paper towels.
Rub them down with olive oil, then season them with the Cajun seasoning blend. Be sure to get it nicely rubbed into the skin.
Layer the Baking Dish. Set the bell pepper, onion slices, and chicken stock into the bottom of a 9x13 baking dish.
This creates a nice base for the wings, and provides flavor not only to the wings, but for your optional gravy, as well.
Set the seasoned wings over the vegetables, skin sides up.
Now we are ready for the first bake! Make sure to use a large enough baking dish to fit all of your wings.
I'm using a nice, deep baking dish.
The First Bake. Cover the baking dish with aluminum foil and bake for 90 minutes.
Remove the Cover. Remove the turkey wings from the oven and remove the foil covering.
The peppers, onions, and turkey will have released additional liquid. You can remove some if you’d like so the turkey wings are not covered, to later achieve crispier wings.
GRAVY OPTION: If you’d like gravy, swirl 2 tablespoons cornstarch into 2 tablespoons of water to form a slurry. Pour it into the bottom of the baking dish.
The Second Bake. Return the baking dish to the oven and bake the wings for 30 minutes more, or until the skins crisp up a bit.
The turkey is done when they measure 165 degrees F. internally when measured with a meat thermometer in the thickest part of the wing.
Serve it Up. Remove from heat and serve as desired.
Boom! Done! Your baked turkey wings are ready to serve. So easy to make, aren't they? Time to enjoy! How are you going to serve yours?
Serving Ideas for Turkey Wings
I love to serve my turkey wings over mashed potatoes with gravy made from the turkey wing drippings. It is so good!
Try serving them over steamed rice, or with some of your favorite vegetables on the side.
Recipe Tips & Notes
Extra Crispy. For crispy skins, remove the wings from the baking dish, then broil them on a wire rack until they crisp up, just a few minutes.
Stovetop Gravy. If you’d prefer, you can strain the drippings from the pan, pour it into a saucepan, then swirl in 2 tablespoons cornstarch mixed with 2 tablespoons water, and heat to thicken into a gravy for serving.
Seasoning Options. I enjoy Cajun seasonings for this recipe, but you can use your favorites, like paprika, Creole spices, adobo, or others.
You can use a simple blend like garlic powder, onion powder, salt and pepper.
Should I Separate the Turkey Wings? You can bake your turkey wings whole, but they will cook more evenly if you separate the flats from the drummies.
I also remove the wing tips and save them for making stock.
Storage
This recipe will last up to 5 days in the refrigerator in a sealed container. Warm them in the oven to enjoy the leftovers.
You can also remove the turkey meat from the bones of any leftover turkey wings and use it in another recipe.
That's it, my friends. I hope you enjoy my baked turkey wings recipe. Let me know if you make it. I'd love to hear how it turned out for you, and what spices you decided to use.
Perfect for the holidays!
Try Some of My Other Holiday Recipes
- Scalloped Potatoes
- Potato Salad Recipe
- Chipotle-Honey Baked Ham
- Hoppin’ John
- Cajun Corn Maque Choux
- Papas con Chile – Cheese Tex-Mex Mashed Potatoes
- Jalapeno-Cheddar Dutch Oven Bread
- Mashed Sweet Potatoes
- Sausage Stuffing
- Cornbread Dressing
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media.
Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Baked Turkey Wings Recipe
Ingredients
- 3 pounds turkey wings about 4 wings, separated
- 2 tablespoons olive oil
- ¼ cup Cajun seasonings (or use your favorite blend)
- Salt and pepper to taste
- 1 large bell pepper sliced into rings
- 1 large onion sliced into rings
- 1 cup chicken stock or chicken broth – use 2 cups for saucier turkey wings
- 2 tablespoons cornstarch optional, to make a gravy for serving
Instructions
- Preheat oven to 350 degrees F.
- Clean the turkey wings and pat them dry with paper towels. Rub them down with olive oil, then season them with the Cajun seasoning blend and salt and pepper to taste. Be sure to get it nicely rubbed into the skin.
- Set the bell pepper and onion slices into the bottom of a 9x13 baking dish. Set the seasoned wings over the vegetables, skin sides up.
- Pour in the chicken stock.
- Cover the baking dish with aluminum foil and bake for 90 minutes.
- Remove the turkey wings from the oven and remove the foil covering. The peppers, onions, and turkey will have released additional liquid. You can remove some if you’d like so the turkey wings are not covered, to later achieve crispier wings.
- GRAVY OPTION: If you’d like gravy, swirl 2 tablespoons cornstarch into 2 tablespoons of water to form a slurry. Pour it into the bottom of the baking dish.
- Return the baking dish to the oven and roast for 30 minutes more, or until the skins crisp up a bit. The turkey is done when they measure 165 degrees F. internally when measured with a meat thermometer.
- Remove from heat and serve as desired.
Notes
Nutrition Information
Brian C. says
I took a big risk, and made these last week for a deer hunt camp of good'ol boys here in the Eastern part of Ontario, CANADA. They are true meat and potato fellas, who don't steer too far from Wonder Bread with margarine, red meat, starch and gravy...The wings were a huge hit!!!
Mike Hultquist says
Awesome! Glad they enjoyed it, Brian!
Sue says
This looks amazing. Can it be done with chicken instead and if so how long would you cook it.
Thank you
Mike Hultquist says
Sue, absolutely, though reduce the cooking time to 45 minutes, or until the wings come to temp (165 degrees F internally). Let me know how it turns out for you. Enjoy!
Curt says
Hi Mike,
Have made your Cowboy Candy many times. (Double batches! Great)
Have you tried using different peppers for this?
Thanks!
Mike Hultquist says
Great, Curt! Yes, the recipe works for any peppers. I often make it with a mix.
Laura says
This looks so incredibly scrumptious and satisfying! Loved the photography- that’s what drew me in to look at this dish / recipe. I’m going to make this very soon!
Mike Hultquist says
Thanks, Laura! I hope you enjoy it! So easy to make, and delicious.
soundos says
very nice, I liked !!!!!!!!!!!!!!!!!!!!!!!!!!!