Southern-Style Baked Turkey Wings are a soul-warming comfort dish that delivers fall-off-the-bone tenderness, rich savory flavor, and crispy golden skin. Seasoned generously with a blend of herbs and spices, then slow-baked in a bath of broth, these wings are perfect for Sunday dinners, holiday feasts, or any time you crave a hearty, satisfying meal. The beauty of this recipe lies in its simplicity—no deep frying, no fancy equipment, just good old-fashioned oven magic. Serve them with rice, mashed potatoes, or cornbread for a full Souther
Ingredients
For the Wings:
- 2.5 lbs turkey wings (split into flats and drumettes)
- 1 large lemon, quartered
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp seasoning salt
- 1 tsp paprika
- 2 tsp poultry seasoning
- 2 tsp dried parsley flakes
- 1 tsp black pepper
- 2½ cups chicken broth (or water)
Optional Additions:
- ½ tsp cayenne pepper (for heat)
- 1 tsp dried thyme or oregano
- Sliced onions or bell peppers for extra flavor
🔥 Instructions
1. Clean and Prep the Wings
Start by rinsing the turkey wings under cold water. Pat them dry with paper towels. Rub each wing with a lemon wedge to help tenderize the meat and add brightness. This step also helps reduce any gamey flavor.
2. Season Generously
Place the wings in a large mixing bowl. Drizzle with olive oil and toss to coat evenly. Combine all dry seasonings—garlic powder, onion powder, seasoning salt, paprika, poultry seasoning, parsley flakes, and black pepper—in a small bowl. Sprinkle the seasoning mix over the wings and massage it in thoroughly. Make sure every nook and cranny is coated.
3. Arrange in Baking Dish
Transfer the seasoned wings to a greased baking dish. If using onions or bell peppers, scatter them around the wings. In the same mixing bowl, pour in the chicken broth to collect any leftover seasoning, then pour the broth into the baking dish around the wings (not directly on top, so the seasoning stays intact).
4. Bake Covered
Cover the dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 1½ to 2 hours. This slow bake allows the wings to become incredibly tender while absorbing all the flavorful steam from the broth.
5. Crisp the Skin
Once the wings are cooked through (internal temperature should reach 165°F), remove the foil. Switch the oven to broil and return the dish for 5–10 minutes, watching closely. This step crisps up the skin beautifully without drying out the meat.
6. Serve and Enjoy
Let the wings rest for a few minutes before serving. Spoon some of the pan juices over the wings for extra flavor. Garnish with fresh parsley or a sprinkle of paprika if desired.
🍽️ Tips & Variations
- Flavor Boost: Marinate the wings overnight in the seasoning mix for deeper flavor.
- Gravy Option: Use the pan drippings to make a simple gravy—just whisk in a bit of flour and simmer until thickened.
- Make It Spicy: Add cayenne or hot sauce to the seasoning mix for a fiery twist.
- Vegetable Add-In: Add chopped carrots, celery, or potatoes to the baking dish for a one-pan meal.
- Storage: Leftovers keep well in the fridge for up to 4 days. Reheat covered in the oven to retain moisture.
These turkey wings are a celebration of Southern comfort—simple, soulful, and deeply satisfying. Want to try a smothered version next or explore a creamy gravy twist? I’ve got plenty more ideas to keep your kitchen cozy and your taste buds dancing.