How Long to Cook Juicy, Flavorful Turkey Wings at 375°F

Cooking up a batch of turkey wings? Wondering how long to bake them in the oven at 375°F for maximum flavor and juiciness? You’ve come to the right place!

As an avid home cook and turkey wing connoisseur I’ve perfected the art of oven-baked turkey wings over the years. After plenty of trials and errors testing cook times from 1 hour to over 3 hours, I’ve landed on the ideal method for achieving tender, fall-off-the-bone turkey wings every time.

In this article, I’ll share my tips and tricks for baking turkey wings at 375°F, including:

• Recommended cook time
• How to prep the wings
• Seasoning and basting suggestions
• Food safety tips
• How to tell when they’re done
• Serving ideas and side dishes

After reading, you’ll be fully prepared to make my signature juicy and delicious Easy Oven-Baked Turkey Wings recipe. Let’s get cooking!

Recommended Cook Time

When baking turkey wings at 375°F, the ideal cook time is 1 hour and 30 minutes to 2 hours. This gives the collagen in the wings time to slowly break down, resulting in tender, pull-apart meat.

Going over 2 hours leads to dried out, leathery wings. And under 1 hour 30 minutes won’t fully render the fat and soften the connective tissue.

For reference, most turkey wing drummets are around 3-4 ounces. The cook time can vary a bit based on the size of your wings.

Here are some time ranges to follow based on weight:

• 3 oz wings: 1 hour 15 min to 1 hour 45 min
• 4 oz wings: 1 hour 30 min to 2 hours
• 5 oz wings: 1 hour 45 min to 2 hours 15 min

I recommend checking the wings at the lowest cook time listed. Then, increase the bake time by 15 minutes if needed to reach ideal tenderness.

Prep the Wings for Oven Baking

To ensure even cooking, uniformly sized wings work best. Look for a package of drummets around 3-4 ounces each. Or, cut whole wings into drummets yourself.

Pat the wings dry with paper towels before cooking. This helps achieve crispy, browned skin in the oven.

For added flavor, poke holes into the skin and meat with a fork. Then, rub a blend of spices all over. My go-to is a mixture of paprika, garlic powder, salt, and pepper.

Arrange the wings in a single layer on a sheet pan lined with foil or parchment paper. This promotes air circulation for better browning.

Finally, for extra juicy and tender results, coat the wings with olive oil or melt a pat of butter over them before baking. This bastes the wings from the inside out.

Season and Baste for More Flavor

One secret to next-level oven-baked turkey wings is to season and baste them while they cook. This infuses them with layers of flavor.

Every 30 minutes, open the oven and brush the wings with more melted butter, olive oil, or other liquid. My favorites are chicken stock, hot sauce, or barbecue sauce.

Rotate the pan and baste the wings a couple times during baking. This exposure to heat essentially deep fries them in their own fat for crispy skin.

For seasoning, I like to sprinkle on more dry rub when I open the oven to baste. Or, brush wings with a flavorful wet marinade every 30 minutes.

You can get creative with global spice blends, herb mixes, or zesty marinades like jerk or teriyaki. Switch it up each time you make them!

Food Safety Tips

When dealing with raw poultry, food safety is always top priority. Follow these tips when baking turkey wings:

• Cook to 165°F internal temperature to eliminate bacteria. Use a meat thermometer to monitor.

• Refrigerate wings within 2 hours of purchasing. Store in the back, not the door.

• Thaw frozen wings in the fridge, not on the counter. Place on a plate to catch drips.

• Wash hands and prep tools after handling raw wings. Avoid cross-contamination.

• Discard wings after 3-4 days in the fridge. Freeze for longer storage.

Following proper guidelines prevents foodborne illness and keeps your oven-baked wings safe to enjoy.

How to Tell When Wings are Done

The best way to test doneness is to use an instant-read thermometer. Turkey wings are safe to eat once they reach an internal temperature of 165°F.

If you don’t have a thermometer, look for these visual cues:

• Skin is browned and crispy

• Meat has shrunk back from the bones

• Joints wiggle freely when lifted or twisted

• Fork slides in smoothly when poked in thickest part

The juices should run clear with no traces of pink when the meat is pierced. Remember, they will continue cooking a bit after removing from the oven.

Serving Suggestions

Oven-baked turkey wings make for a fun, hand-held meal. I like to serve them whole with a pile of napkins. Or, separate the drummets before baking for neater eating.

They pair perfectly with classic soul food sides like mac and cheese, collard greens, cornbread, and potato salad. For a lighter meal, roasted veggies and rice pilaf also complement the wings.

Don’t forget a sauce for dipping! My favorites are tangy barbecue sauce, cool ranch dressing, or a spicy buffalo wing sauce.

Leftovers can be stored for 3-4 days in the fridge. Reheat in the oven or microwave until hot in the center. They make excellent sandwiches too.

The possibilities are endless with these easy oven-baked turkey wings. Follow my tips for juicy, fall-off-the-bone results every time you bake them at 375°F. Now get cooking and savor the flavor!