Baked Turkey Wings with Onion, Garlic and Broth (Print-Friendly Version)

Turkey wings bake covered over onion and garlic before an uncovered finish colors the skin. Their size varies greatly, so weight and tenderness matter more than counting three or four wings. Keep the broth around the meat and check temperature near the thickest joint without touching bone.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 3 to 4 turkey wings, separated at the joints
02 - 2 tablespoons olive oil or melted butter
03 - 1 medium onion, chopped
04 - 4 cloves garlic, minced

→ Seasonings

05 - 1 tablespoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon black pepper
09 - 1 teaspoon salt, or more to taste
10 - 1 teaspoon dried or fresh thyme

→ Liquid

11 - 1 cup chicken or turkey broth

# How to Make It:

01 - Heat the oven to 375°F.
02 - Mix paprika, garlic powder, onion powder, pepper, salt and thyme.
03 - Pat the jointed turkey wings dry and coat with the listed oil or melted butter and spice mixture.
04 - Spread chopped onion and minced garlic in a deep oven dish.
05 - Arrange wings in a single layer and pour broth around them rather than washing seasoning off the tops.
06 - Cover tightly and bake about one hour, then check temperature and tenderness, continuing covered as needed.
07 - Uncover when nearly tender and bake roughly another thirty minutes to color, ensuring every thick portion reaches at least 165°F away from bone and adding hot broth if the pan starts drying.
08 - If desired, briefly broil only in suitable cookware while watching continuously; rest before serving with the pan juices.

# Extra Suggestions:

01 - The covered stage holds moisture around the wings and gives the connective tissue time to soften.
02 - Use jointed pieces in a single roomy layer over onion and garlic.
03 - It is the poultry safety endpoint, not a promise that every large wing joint will have the texture you want.
04 - After the meat is nearly as tender as desired.

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