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Southern Baked Turkey Wings (Tender & Fall-Off-the-Bone)

These Southern baked turkey wings are seasoned with Creole spices, garlic, onion, and paprika, then slowly baked over vegetables in a flavorful broth until tender. Finished with golden-brown skin and homemade pan gravy, they're perfect for Sunday dinner or a comforting family meal.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 2
Course: Main Course
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

Turkey Wings
  • 2 whole turkey wings approximately 3.28 pounds total
  • 2 tablespoons olive oil
  • 1 tablespoon plus 3/4 teaspoon Tony Chachere's Original Creole Seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • Salt to taste
Vegetables and Broth
  • 3 tablespoons unsalted butter
  • 1/2 white onion roughly chopped
  • 1/2 red bell pepper roughly chopped
  • 1/2 green bell pepper roughly chopped
  • 5 garlic cloves roughly chopped
  • 1 1/2 cups low-sodium chicken broth
Cornstarch Slurry
  • 3 teaspoons cornstarch
  • 3 teaspoons cold water

Method
 

  1. Preheat the oven: Preheat your oven to 300°F.
  2. Prepare the vegetables: Roughly chop the white onion, red bell pepper, green bell pepper, and garlic cloves.
  3. Prepare the turkey wings: Pat the turkey wings dry with paper towels. Coat both sides evenly with 2 tablespoons of olive oil.
  4. Season the wings: Combine the Tony Chachere's Creole seasoning, garlic powder, onion powder, black pepper, paprika, and dried parsley. Season both sides of the turkey wings evenly, rubbing the mixture into the skin.
  5. Prepare the roasting dish: Add the chopped vegetables to a large roasting dish. Pour in 1 1/2 cups of low-sodium chicken broth and lightly season the vegetables with salt and pepper.
  6. Arrange the wings: Place the seasoned turkey wings on top of the vegetables. Divide the unsalted butter into smaller pieces and distribute evenly over the wings.
  7. Cover and bake: Cover the roasting dish tightly with aluminum foil. Bake at 300°F until the turkey wings are very tender and the meat pulls away from the bone easily. Begin checking after approximately 2 1/2 hours and continue cooking as needed.
  8. Prepare the slurry: Once the turkey wings are tender, combine 3 teaspoons of cornstarch with 3 teaspoons of cold water. Stir until smooth.
  9. Thicken the gravy: Carefully remove the roasting dish from the oven. Stir the cornstarch slurry into the hot pan juices, distributing it evenly throughout the broth.
  10. Brown the turkey wings: Increase the oven temperature to 400°F. Return the roasting dish to the oven, uncovered, and bake until the skin reaches your desired color and the gravy has thickened. Watch closely to avoid overcooking.
  11. Rest and serve: Remove the turkey wings from the oven and allow them to rest for 5–10 minutes. Serve with the flavorful gravy and your favorite Southern side dishes.

Notes

  • Turkey wings: This recipe uses 2 whole turkey wings weighing approximately 3.28 pounds total.
  • Creole seasoning: Tony Chachere's Original Creole Seasoning contains salt. Taste the finished gravy before adding more salt.
  • Low and slow: Baking the wings covered at 300°F helps soften the connective tissue and create tender meat.
  • Doneness: Turkey must reach at least 165°F, but the wings may need additional cooking time to become fall-off-the-bone tender.
  • Gravy: The cornstarch slurry thickens the flavorful pan juices. Add a little extra broth if the gravy becomes too thick.
  • Browning: Uncover the wings and increase the oven temperature to 400°F only after the meat is tender.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days.
  • Freezing: Freeze cooked turkey wings with gravy for up to 3 months for the best quality.