Description
This recipe for Baked Turkey Wings offers a flavorful and tender dish, seasoned with a blend of poultry, Cajun, garlic, and onion powders, slow-cooked in a savory stock mixture and finished with a thickened sauce. The wings are marinated, baked covered for tenderness, then browned to perfection for a delicious and hearty meal.
Ingredients
Scale
Turkey Wings and Seasonings
- 3 1/2 pounds Turkey wings (about 4 turkey wings)
- 2 teaspoons Poultry seasoning
- 1 teaspoon Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt (add more to taste)
- 1/2 teaspoon Ground black pepper
Vegetables and Stock Mixture
- 2 large Onions (chopped)
- 1 large Green bell pepper (thinly sliced)
- 2 cloves Garlic (chopped)
- 3 cups Chicken stock
- 2 tablespoons Worcestershire sauce
Sauce Thickener
- 1 tablespoon Cornstarch
Instructions
- Prepare the Turkey Wings: Rinse the turkey wings thoroughly, place them into a large roasting pan, and pat dry to ensure the seasoning sticks properly. Set the wings aside.
- Season the Wings: In a small bowl, combine poultry seasoning, Cajun seasoning, garlic powder, onion powder, salt, and black pepper. Toss the turkey wings with this seasoning mixture until well coated. Refrigerate the seasoned wings for 60 minutes to allow the flavors to develop.
- Preheat the Oven: After the marinating time, preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare Vegetables: While the oven is heating, thinly slice the green bell pepper and chop the onions and garlic for the stock mixture.
- Make the Stock Mixture: In a large bowl, combine chopped onions, sliced green bell pepper, chopped garlic, chicken stock, and Worcestershire sauce. Stir well and carefully pour this mixture into the roasting pan around the turkey wings, ensuring you do not disturb the seasoning on the wings.
- Bake Covered: Cover the roasting pan with foil and bake the wings for approximately 2 hours, or longer if the wings are very large or thick. The goal is for the turkey to become completely tender.
- Brown the Wings: Remove the foil and continue baking for another 15 minutes to lightly brown the turkey wings, enhancing their flavor and texture.
- Thicken the Sauce: Remove about a cup of the sauce from the bottom of the pan and stir it together with the cornstarch until smooth. Pour the thickened sauce back into the roasting pan and bake for an additional 15-20 minutes until the sauce has thickened.
- Serve: Remove from the oven and serve the baked turkey wings hot, drizzled with the rich, thickened sauce.
Notes
- Marinating the turkey wings for at least an hour allows the spices to penetrate the meat for more flavor.
- Ensure the wings are fully submerged or surrounded by the stock mixture for optimal tenderness during baking.
- Adjust salt to taste, especially if using salted chicken stock.
- For crispier skin, finish with a quick broil instead of just baking uncovered if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
