Tender, tasty, and oh-so-versatile, it’s no wonder why turkey is a kitchen staple. If this delicious roasted turkey wings recipe hits the spot, I have so many other turkey recipes guaranteed to delight your tastebuds—without having to cook the entire turkey! My Baked Turkey Tenderloin is an elegant, herby main worthy of a food magazine spread, while my Turkey Drumsticks packs all the juicy, savory goodness of the whole bird in perfectly portioned pieces.
Turkey wings are an underrated and delicious part of the bird that can make for a tasty, budget-friendly meal when cooked right. Marinating is key to bringing out the best flavor and texture from turkey wings. With the right marinade, you can achieve wings that are juicy, tender and packed with flavor.
Why Marinate Turkey Wings?
Marinating serves several purposes when preparing turkey wings
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It tenderizes the meat by breaking down collagen fibers. Turkey wings contain more connective tissue than breast meat so marinating helps soften the meat.
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It adds flavor. Marinades infuse seasonings and spices deeply into the meat.
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It keeps the wings moist during cooking. The acidic ingredients in marinades denature proteins on the exterior, allowing moisture to be retained.
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It can crispen up the skin. Oil and acidic marinades will help achieve crispy skin.
Choosing a Marinade for Turkey Wings
There are a few components that make up an effective marinade for turkey wings.
Acidic ingredients – Acids like lemon juice, vinegar, yogurt and buttermilk help tenderize and denature exterior proteins.
Oil – Adding oil helps the marinade cling to the meat and crisps up the skin when cooking.
Aromatics – Onion, garlic, ginger, herbs and spices build big flavor.
Seasonings – Salt, pepper and spices like paprika and chili powder enhance flavor.
Sweetener – Honey, maple syrup, brown sugar. A touch of sweetness balances out other flavors.
8 Best Marinades for Juicy, Flavorful Turkey Wings
Here are some of the most delicious marinade recipes to give your turkey wings a flavor boost:
1. Basic Herb Marinade
The classic combo of olive oil, lemon juice, garlic, and herbs makes a simple, very effective turkey wing marinade. The acidity of the lemon juice tenderizes while the oil, garlic and herbs flavor the meat.
Prep time: 5 mins
Ingredients:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
2. Greek Yogurt Marinade
Nonfat plain Greek yogurt makes a tangy, tenderizing marinade base. Lemon, garlic and herbs give it a fresh Greek flavor.
Prep time: 5 mins
Ingredients:
- 1 cup nonfat plain Greek yogurt
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
3. Chipotle-Honey Marinade
Smoky chipotle chili and sweet honey make an addictive flavor combo. The acidity of the lime juice cuts through the richness.
Prep time: 5 mins
Ingredients:
- 1/3 cup olive oil
- 3 tablespoons lime juice
- 3 tablespoons honey
- 1 chipotle chili in adobo sauce, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
4. Jerk Marinade
Caribbean jerk flavors of allspice, thyme, garlic and habanero infuse serious spice and depth into the wings. Brown sugar balances the heat.
Prep time: 10 mins
Ingredients:
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 1 habanero chili, seeded and minced
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
5. Asian Marinade
A blend of ginger, sesame oil, soy sauce, chili-garlic sauce and brown sugar gives these wings an addictive sweet, salty and gingery Asian flavor.
Prep time: 5 mins
Ingredients:
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 1 tablespoon chili-garlic sauce
- 1/2 teaspoon black pepper
6. Barbecue Marinade
This saucy, tangy barbecue marinade packs a flavor punch. Chili powder and cayenne add a hint of heat.
Prep time: 5 mins
Ingredients:
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
7. Italian Dressing Marinade
Bottled Italian dressing makes an incredibly easy shortcut marinade. Just doctor it up with extra garlic and herbs.
Prep time: 5 mins
Ingredients:
- 1 cup Italian dressing
- 4 cloves garlic, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
8. Buttermilk-Hot Sauce Marinade
Buttermilk tenderizes the meat while Louisiana-style hot sauce packs on the spice and vinegar tang.
Prep time: 5 mins
Ingredients:
- 1 cup buttermilk
- 1/4 cup Louisiana-style hot sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
How Long to Marinate Turkey Wings
For maximum flavor infusion, marinate the wings for at least 2 hours and up to overnight.
If short on time, 1 hour will still impart good flavor.
Marinating Process
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Rinse turkey wings under cold water and pat extremely dry with paper towels. Dryness is key for marinade absorption.
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Place wings in a large resealable plastic bag or baking dish.
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Pour desired marinade over wings, tossing to evenly coat. Seal bag or cover dish.
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Refrigerate for 2 hours up to overnight, flipping bag or stirring wings occasionally.
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When ready to cook, remove from marinade and pat dry. Discard used marinade.
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Bake, grill or air fry as desired until cooked through and skin is crispy.
Tips for Perfect Marinated Turkey Wings
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Really pat the wings dry before marinating. The drier the surface, the more marinade it will absorb.
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Don’t reuse marinade. Discard it after marinating due to contamination from raw meat.
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Go for an acidic marinade. The acid helps tenderize the collagen-rich meat.
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Oil helps the marinade stick and crisps the skin. Add at least 2 tablespoons to your marinade.
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Marinate for at least 2 hours for best flavor and tenderness but no more than 24 hours to avoid mushiness.
With the right marinade and proper technique, you can achieve next-level turkey wings that are juicy, tender and bursting with flavor. Experiment with different herb, spice and acidic marinade combos to find your favorite.
Why Does This Recipe Work?
If you’ve ever tried baking turkey wings in the oven like you would cook chicken wings, chances are, you’ve ended up with dry, flavorless meat. However, I’ve designed this recipe to give you juicy turkey wings packed with savory flavor every time you prepare it.
During our recipe testing, we learned two important lessons:
- Gentle heat is the best: You probably already know this, but turkey meat tends to be tougher than chicken, requiring a different cooking method. While you can technically roast turkey wings in the oven like you would with chicken wings (and they will look nice and crispy), the meat ends up being tough and dry. In our quest for a solution, we came across a Southern turkey wings recipe. In this method, the wings were cooked low and slow, with a bit of extra liquid added to the baking pan. Following in the food steps of the Southerners, we were able to achieve turkey meat that was juicy and tender on the inside, complemented by a beautifully browned, crispy exterior.
- Start with a cover and then remove it for browning. Another trick we learned was to bake them covered for an hour, followed by an additional thirty minutes uncovered. This initial covered phase helped wings retain moisture, ensuring a juicy interior, while the subsequent uncovered phase allowed them to develop a crispy exterior.
Tired of bland, flavorless wings? This recipe combines fresh, rich, and flavorful ingredients to make the best seasoning for turkey wings—a savory combination of fresh herbs and spices no one can resist. Below is everything you’ll need:
- Fresh turkey wings: Whole turkey wings have three distinct parts to them: the drumette, the wingette (also known as the “flat”), and the tip or “flapper.” The turkey wing tips are small and have little meat, so they’re prone to burning. Therefore, I recommend removing the tips and saving them to make turkey stock. While you can cook turkey wings as a whole, I prefer cutting them before roasting. If you’d like some help with this step, you can buy your turkey wings whole, cut them yourself, or ask the local butcher at your grocery store to cut them for you. If you prefer using frozen turkey wings, be sure to fully thaw them first. No matter how you buy your turkey wings, though, just be sure to avoid smoked turkey wings (which come pre-cooked), as they’ll dry out while making this recipe.
- Oil: I prefer olive oil to give my slow-roasted turkey wings their iconic crispy exteriors and tender, succulent insides. However, another mild-flavored oil, such as avocado oil, would also work.
- Turkey wings seasonings: In my opinion, the best seasoning for turkey wings comes with a savory mix of pantry-ready ingredients, including onion powder, garlic powder, paprika, Kosher salt, and black pepper. To add extra-fresh overtones to your seasoning, I also recommend adding dried thyme and parsley to the mixture. You may also add cayenne pepper or red pepper flakes for an extra kick of spice, though this ingredient is optional.
- Stock: Use either chicken broth or turkey stock to give your baked turkey wings extra succulent meat.
- Fresh herbs: Though this garnish is optional, fresh herbs—like parsley, thyme, and rosemary—will transform your tender baked turkey wings into a gourmet meal, infusing each bite with herby, bright flavors.
How to Make It
This oven-baked turkey wings recipe takes only a handful of simple steps, giving you tender, juicy turkey no matter when you prepare it.
- Prepare the oven: Preheat the oven to 300 degrees F.
- Dry the meat: Place the turkey wings on a cutting board and use paper towels to pat dry each piece on all sides. Once dry, transfer the wings to a large bowl.
- Season the turkey wings: Drizzle olive oil over the turkey wings and sprinkle them with an even coating of onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper.
- Marinate turkey wings: Toss the ingredients until thoroughly combined. Then, cover the bowl with stretch film and let the meat sit in the turkey wing marinade for a minimum of 30 minutes in the fridge. If possible, I recommend marinating the turkey wings overnight to ensure they soak up as much flavor as possible.
- Add the stock: When ready to bake, place the marinated turkey wings in a Dutch oven or casserole dish and add the stock to the base.
- Roast the turkey wings: Cover the dish with aluminum foil or the lid of your Dutch oven. Then, bake the turkey wings for one hour. After one hour, remove the foil and cook them in the baking dish for another 30 minutes. You may remove your slow-baked turkey wings from the oven when their thickest portions reach an internal temperature of 165 degrees F. However, it is OK to let the meat cook until it reaches a maximum of 180 degrees F.
- Serve: Transfer the roast turkey wings to a serving platter when ready. Drizzle them with the juices in the pan for maximum juiciness and flavor, then garnish the meat with fresh herbs.
Juicy Baked Turkey Wings | You’ll Never Bake Turkey Any Other Way
FAQ
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