Ingredients:
For the Turkey Wings:
4-6 turkey wings (about 2-3 pounds)
1 tbsp olive oil (or vegetable oil)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika (for color and mild smokiness)
1 tsp thyme (dried or fresh)
1 tsp sage (dried or fresh)
½ tsp salt (or to taste)
½ tsp black pepper
1 tsp brown sugar (optional, for a touch of sweetness)
2 tbsp soy sauce or Worcestershire sauce (for umami)
1 tbsp hot sauce (optional, for a slight kick)
1 cup chicken broth (or turkey broth)
2 tbsp butter (for basting)
For the Marinade (Optional, but adds extra flavor):
1 small onion, chopped
2-3 garlic cloves, minced
1 tbsp lemon juice or vinegar
2 tbsp olive oil
1 tsp smoked paprika
1 tsp mustard (optional)
Instructions:
1. Prepare the Turkey Wings:
Clean and Pat Dry: Start by rinsing the turkey wings under cold water and patting them dry with paper towels. This step is important to get a good sear and to avoid excess moisture during baking.
Separate Wing Sections (optional): If you prefer smaller pieces, you can separate the drumette (the thicker part) from the wingette (the flatter part) by cutting through the joint with a sharp knife.
2. Marinate the Wings (Optional but Highly Recommended):
In a bowl, combine the chopped onion, minced garlic, lemon juice, olive oil, smoked paprika, mustard, and a pinch of salt and pepper.
Toss the turkey wings in the marinade, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to meld.
3. Season the Wings:
Preheat your oven to 325°F (165°C).
If you’ve marinated the wings, remove them from the refrigerator and let them come to room temperature for 10-15 minutes.
Drizzle the turkey wings with olive oil to help the seasoning stick.
In a small bowl, mix together the garlic powder, onion powder, paprika, thyme, sage, salt, pepper, brown sugar, and a little extra paprika for color.
Sprinkle the seasoning mixture evenly over both sides of the turkey wings. Rub it in gently for an even coat.
4. Prepare for Baking:
Place the seasoned turkey wings on a baking sheet lined with aluminum foil or parchment paper for easier cleanup. You can also use a roasting pan if you prefer.
Pour 1 cup of chicken broth (or turkey broth) around the turkey wings to help keep them moist as they bake. This will also create a flavorful broth at the bottom that can be used for basting or making gravy later.
Place a few small pats of butter on top of the wings for extra richness and flavor.
5. Bake the Turkey Wings:
Cover the turkey wings with foil to prevent them from drying out.
Bake in the preheated oven for 2-2.5 hours (depending on the size of the wings), basting them with the pan juices every 30 minutes to keep them moist and tender.
After 2 hours, remove the foil and bake uncovered for an additional 20-30 minutes to allow the wings to brown and become crispy on top. If you like extra crispy skin, you can broil them for the last 3-5 minutes (keep a close eye to prevent burning).
6. Serving:
Once the turkey wings are golden brown and tender, remove them from the oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat.
Serve the turkey wings with the pan juices drizzled on top for extra flavor.
Serving Suggestions:
Southern baked turkey wings pair perfectly with classic sides like:
Collard greens or turnip greens (seasoned with smoked ham hocks or turkey)
Mashed potatoes or sweet potatoes
Cornbread or biscuits
Rice and gravy (using the pan drippings)
Enjoy Your Soulful Meal!
These turkey wings are tender, flavorful, and will have you coming back for seconds. The slow roasting ensures that the wings are juicy on the inside while becoming wonderfully crispy on the outside. Perfect for a cozy, soul-satisfying meal!
