Oven Fried Turkey Wings are crispy, juicy, and full of bold seasoning. Learn how to make the perfect baked turkey wings with our step-by-step guide.
Introduction
Craving the bold flavor and crunch of fried wings—without the grease? These Oven Fried Turkey Wings are everything you love about classic fried poultry, baked to golden perfection. They’re seasoned with a smoky, garlicky dry rub, brushed with buttery richness, and crisped up with a little baking powder magic. Whether it’s game day, Sunday dinner, or just a midweek craving, this recipe hits the spot every time.
Tools You’ll Need
- Sharp knife and cutting board (for trimming the wings)
- Mixing bowls (small and medium)
- Paper towels
- Baking sheet
- Wire rack (recommended for crispiness)
- Tongs or spatula
- Aluminum foil (optional, for easier cleanup)
Ingredients
For the Wings:
- 4–6 turkey wings (split at joints, tips removed if preferred)
- 2 tbsp olive oil or melted butter
- 1 tbsp Worcestershire sauce (optional, adds depth)
- 1 tsp baking powder (essential for crispiness)
For the Dry Rub:
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp dried parsley or Italian seasoning
Step-by-Step Instructions
Step 1: Prep the Turkey Wings
- Rinse the wings and pat them completely dry using paper towels—moisture is the enemy of crispiness!
- Toss the wings in olive oil or melted butter. Add Worcestershire sauce if using.
- Sprinkle the baking powder over the wings and toss to coat evenly.
Step 2: Season the Wings
- In a small bowl, combine all dry rub ingredients.
- Generously coat each wing with the seasoning blend, making sure all sides are covered.
Step 3: Bake the Wings
- Preheat oven to 375°F (190°C).
- Place wings on a wire rack set over a baking sheet. This allows hot air to circulate, making them extra crispy. No rack? A greased baking sheet will do.
- Bake uncovered for 1 hour and 15 minutes, flipping once halfway through.
- Optional: Broil on high for the last 3–5 minutes to get those irresistible crispy edges.
Step 4: Rest & Serve
Remove the wings from the oven and let them rest for 5 minutes before serving. Pair with ranch, honey mustard, or a drizzle of hot sauce—whatever your flavor vibe is.
Tips for Success
- Dry those wings well: Excess moisture will steam the wings, not crisp them.
- Don’t skip the baking powder: It raises the pH level, helping the skin brown and crisp.
- Use a wire rack if you can: It’s a game changer for airflow and even cooking.
- Want extra juicy meat? Marinate the wings for 2–4 hours before baking.
Flavor Variations
- Lemon Pepper Lovers: Replace cayenne and thyme with lemon zest and cracked black pepper.
- BBQ Style: Add a tablespoon of brown sugar to the rub and brush wings with BBQ sauce during the last 10 minutes.
- Garlic Parmesan Twist: After baking, toss wings in melted garlic butter and sprinkle with grated parmesan and parsley.
Storage & Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: For best results, reheat in the oven or air fryer at 350°F until heated through and crisp (about 10 minutes). Avoid microwaving—it softens the skin.
Nutritional Information (Approximate, per serving of 1 wing)
- Calories: ~280
- Protein: ~28g
- Fat: ~18g
- Carbohydrates: ~2g
- Sodium: ~300mg
Prep & Cook Time
- Prep Time: 10–15 minutes
- Cook Time: 1 hour 15 minutes
- Optional Broil Time: 3–5 minutes
- Total Time: ~1 hour 30 minutes
Frequently Asked Questions
Can I use chicken wings instead?
Absolutely. Reduce the cooking time to about 40–45 minutes since chicken wings are smaller.
Do I have to use a wire rack?
Not at all, but it helps make the skin crispier. If you’re skipping it, flip the wings halfway through baking and grease the baking sheet well.
Can I freeze the cooked wings?
Yes! Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven or air fryer.
