Don't feel like wrestling with an entire turkey for Thanksgiving dinner? These Cajun Baked Turkey Wings are the best of both worlds - traditional flavors made with a few simple steps!
These baked turkey wings are so delectable! They're baked on a bed of chopped vegetables with chicken broth, to get a juicy, moist interior. And for the last few minutes, the pan is baked uncovered so the skin gets nice and crispy.
This year, I'm doing a video series for small batch potlucks like Friendsgivings, or smaller holiday crowds. Click the link for Thanksgiving dinner ideas or Christmas brunch recipes to see the full spread! And of course, this recipe would be amazing on any chilly Fall day as well!
The Coined Breakdown
- Total Cost per serving: $3.30
- Total Cost (about 8 wings): $26.39
- Those Other Guys: $18.99 per serving
Ingredients
- Turkey Wings - obviously the main ingredient in our chicken meatballs! You can find this in the poultry section of your grocery store, usually next to the ground turkey (and not far from the ground beef!) I normally get 92% lean.
Variations and Substitutions
Baked Jerk Turkey Wings: Cover your poultry in a spicy jerk marinade for a taste of the islands, anytime!
Smothered Turkey Wings: A southern classic! These wings are baked in a homemade gravy and go great with mashed potatoes and mustard greens.
Honey Garlic Turkey Wings: Use my Garlic Honey Soy Sauce on your turkey wings for a savory-sweet flavor bomb. This would pair well with roasted broccoli and fluffy white rice!
How to Make Cajun Baked Turkey Wings
Step 1: Start out by marinating your turkey wings in a seasoning mix, avocado oil, and chopped onions and bell peppers.
I recommend marinating for at least 4 hours in the refrigerator; but overnight is best for flavor!
Step 2: When you're ready to bake, preheat the oven to 400℉.
Mix together chicken stock and flour to create a quick slurry.
Step 3: Add the marinated wings to a large ceramic baking pan and top with the chopped veggies.
Add pats of butter on top of the wings and pour the slurry on top of the entire pan.
Step 4: Bake for an hour and fifteen minutes covered, and 30 minutes uncovered. Halfway through, be sure to flip the wings and baste them in the pan drippings.
That's it! Serve hot with your favorite side dishes.
Recipe Pro Tips
- Add the flavor into the entire wing. These are some big pieces of meat! I like to slice small slits into my raw turkey wings before rubbing in the oil and seasonings; I feel that the flavor gets to the inside a lot better this way.
- Mince your veggies well. In the photos, I cut my onion and bell peppers a bit too large for my liking! You can dice the vegetables a bit smaller and still get the same amount of flavor.
- Follow the baking instructions. We keep the wings covered for most of the cooking time to avoid drying them out. Halfway through, flip your wings for even coverage and baste in the pan drippings. Finally, cook the last 30 minutes without any top on the pan to get a nice crispy skin! It's the best combination.
Recipe FAQs
Be sure to read the recipe instructions well; most of the cooking is done under aluminum foil and in a pan filled with chicken stock, to prevent the wings from drying out!
Also, I recommend using the bottom oven rack to avoid so much direct heat to your wings.
You should be able to tell by the color alone on these babies; but 165℉ for white meat (which these wings are) is the optimal temperature.
I actually love to pour some over the wings while serving! That liquid is full of flavor. You could also strain the pan drippings from the sautéed veggies and make a flavorful gravy.
Sure! I recommend doing most of your steps (including the marinade) a day before - you can even marinate the chicken in the same pan you will cook it in if you prefer.
The day of: set aside a little under 2 hours for these to be done. They can be in the oven with tons of other items as well, so your entire spread can be done at the same time!
Other Thanksgiving Recipes You'll Love!
If you tried this Cajun Baked Turkey Wings Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Cajun Baked Turkey Wings
Equipment
- Chef's Knife
- Large Container for marinating
- Small Bowl
- Whisk or milk frother
- Ceramic Baking Dish
- Aluminum Foil
Ingredients
Marinade:
- 4 pounds turkey wings
- 2 tablespoons avocado oil
- 1 tablespoon Worcestershire sauce
- 1 ½ tablespoon Cajun seasoning
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground thyme
- 1 count yellow onion
- 1 count green bell pepper
- 1 count red bell pepper
To Prepare:
- 1 cup chicken stock
- 1 tablespoon all-purpose flour
- 2 tablespoons avocado oil
- 2 tablespoons salted butter
Instructions
- Wash and dry your turkey wings, and add them to a large container.4 pounds turkey wings
- Season with 2 tablespoons of oil, Worcestershire sauce, and all of the dry seasonings. Rub the spices into the wings thoroughly.2 tablespoons avocado oil, 1 tablespoon Worcestershire sauce, 1 ½ tablespoon Cajun seasoning, 1 tablespoon salt, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon ground thyme
- Dice the onions and peppers and pour on top of the wings.1 count yellow onion, 1 count green bell pepper, 1 count red bell pepper
- Cover the container, and refrigerate for at least 4 hours - but overnight is best.
- When you're ready to bake, preheat the oven to 400℉.
- In a separate bowl, mix together the chicken stock and flour using a whisk or milk frother tool.1 cup chicken stock, 1 tablespoon all-purpose flour
- Coat the bottom of a baking pan with 2 tablespoons of oil, the place the wings on top.2 tablespoons avocado oil
- Pour the marinated peppers and onions around the wings to create a nest.
- Pour the chicken stock mixture on top, then place small slices of butter on top.2 tablespoons salted butter
- Cover the pan with aluminum foil, and bake at 400℉ for 45 minutes.
- Remove the pan and the foil, flip the wings, and baste the turkey in the pan juice.
- Cover the pan again and bake for another 30 minutes, covered.
- For the last 30 minutes of cooking, remove the foil and bake the wings uncovered on the bottom rack.
- Finally, remove the pan from the oven, baste again with the pan drippings, and serve hot. Enjoy!
James Pierce says
Super juicy and flavorful!! I could eat these at least once a month.
Shani W. says
Thank you for trying my recipe and for your review James!