Incredibly Juicy Baked Turkey Wings
These slow-roasted, tender turkey wings are seasoned perfectly and smothered in a rich, savory homemade pan gravy, making them a comforting any-day dinner option.
Ingredients
- 3 1/2 pounds turkey wings about 4 wings, separated at the joints
- 2 teaspoons poultry seasoning
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large onions chopped, sweet yellow
- 1 green bell pepper thinly sliced
- 2 cloves garlic chopped
- 3 cups chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
Instructions
- Rinse turkey wings gently under cold water and pat completely dry with paper towels to ensure the skin browns nicely.
- In a small bowl, combine poultry seasoning, Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mix all over the dry turkey wings, covering every inch. Place in a large bowl, cover with plastic wrap, and marinate in the fridge for at least 60 minutes (or overnight).
- Preheat oven to 350°F. Remove wings from the fridge and let sit on the counter for 30 minutes to bring them to room temperature.
- In a large roasting pan, add chopped onions, sliced green bell pepper, and chopped garlic. Pour chicken stock and Worcestershire sauce over the vegetables, stirring gently to combine.
- Nestle the seasoned turkey wings into the pan among the veggies, taking care not to pour liquid directly over the meat so the spice rub stays intact.
- Cover the roasting pan tightly with heavy aluminum foil and bake for about 2 hours, until the meat is tender and easily pulls away from the bone.
- Remove the foil and return the pan to the oven for 15 minutes to brown the skin.
- Remove 1 cup of hot broth from the pan and place it in a small bowl. Whisk in 1 tablespoon of cornstarch until smooth to create a slurry.
- Pour the slurry back into the roasting pan, stirring gently into the pan juices. Bake uncovered for another 15 to 20 minutes until the gravy turns thick and shiny.
- Remove from the oven and let the meat rest for 10 minutes before serving over garlic mashed potatoes or fluffy white rice.
Notes
Ensure you buy fresh, raw turkey wings instead of smoked ones for this recipe. Let the wings rest for 10 minutes post-cooking to seal in juices. Leftovers can be kept in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.