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A pair of hands holding a Cajun Baked Turkey Wing up for display over the remaining wings in a pan.
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5 from 1 vote

Cajun Baked Turkey Wings

Cajun Baked Turkey Wings are going to be the star of your plate this holiday season! Perfectly marinated and baked in broth for that juicy inside and crispy skin - these are bursting with flavor.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Marinating Time4 hours
Course: Dinner
Cuisine: American
Servings: 8 wings
Calories: 411kcal
Author: Shani W.

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.
  • Season with 2 tablespoons of oil, Worcestershire sauce, and all of the dry seasonings. Rub the spices into the wings thoroughly.
  • Dice the onions and peppers and pour on top of the wings.
  • 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.
  • Coat the bottom of a baking pan with 2 tablespoons of oil, the place the wings on top.
  • 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.
  • 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!

Notes

Equipment Notes:
A large ceramic baking dish is perfect for baked turkey wings. The size allows each wing to lay flat and bake evenly, and the ceramic material conducts heat throughout the entire dish.
 
Preparation Notes:
In my photos, I chopped the vegetables up a bit too big for my liking. I recommend using a smaller cut.
Serve the pan drippings (veggies and all) on top of the turkey wings and scoop everything up with a hearty portion of creamy mashed potatoes for the ultimate bite!

Nutrition

Calories: 411kcal | Carbohydrates: 4g | Protein: 32g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 1050mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 889IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg