How I Make Tender, Juicy Turkey Wings With a Kick of Cajun Spice

Name: How I Make Tender, Juicy Turkey Wings With a Kick of Cajun Spice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cayenne pepper (optional); 1 tablespoon Kinder’s poultry seasoning; 1 tablespoon garlic purée; 1 cup chicken broth (use 1/2 cup for baking); 4 turkey wings; 1 large onion, sliced; 1 bell pepper, sliced; Salt and pepper to taste

April 13, 2025

Recipes

When I want to make a dinner that’s rich, comforting, and full of flavor, I always come back to these Baked Cajun Turkey Wings. They’re seasoned to perfection, slow-baked until tender, and topped with caramelized onions and bell peppers that soak up every drop of the seasoned broth. If you’ve only made turkey wings during the holidays, this recipe will change the game—these wings deserve a spot in your weekly rotation.

I serve them with white rice and cabbage, which makes the perfect plate to catch all that savory Cajun broth. It’s the kind of meal that fills the house with the most mouthwatering aroma and leaves everyone asking for seconds. Let me show you exactly how I make them step-by-step.

Why These Turkey Wings Always Hit

This isn’t your basic baked turkey. These wings are seasoned deeply and cooked slowly, and here’s why the recipe works so well:

Cajun spices add big flavor: A bold mix of paprika, garlic, cayenne, and Kinder’s poultry seasoning brings heat, depth, and balance.
Low and slow baking makes them tender: Covering the dish traps moisture so the wings cook through evenly, then finish uncovered to brown up beautifully.
Onions and peppers roast with the wings: They break down into the most flavorful base and soak up all the drippings.
The broth keeps it juicy: Just enough moisture to prevent drying out, while creating a savory sauce for serving.

Ingredients You’ll Need

(Serves 4–6 | Prep Time: 20 mins | Cook Time: 1 hr 45 mins)

2–3 pounds turkey wings
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (optional, for heat)
1 tablespoon Kinder’s poultry seasoning
1 tablespoon garlic purée
1 onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
1/2 stick of butter (4 tablespoons)
1 cup chicken broth (use 1/2 cup for baking, reserve the rest if needed)
Lemon and vinegar (for cleaning the turkey)

How I Make Baked Cajun Turkey Wings

Step 1: Clean and Prep the Turkey

I start by soaking the turkey wings in a bowl of lemon and vinegar water. This helps clean them and remove any gamey flavor. After about 10 minutes, I rinse them under cool water and pat them dry really well with paper towels.

Step 2: Season the Wings

In a large mixing bowl, I add the cleaned turkey wings. Then I drizzle in the olive oil and garlic purée, tossing the wings until coated. Next, I add all the seasonings: Cajun seasoning, paprika, garlic powder, onion powder, cayenne (if using), and Kinder’s poultry seasoning. I use my hands to really rub the mixture into the wings so every bit is seasoned.

Step 3: Layer the Pan

In a large oven-safe baking dish, I place the butter directly in the center, then scatter the sliced onions and bell peppers across the bottom. These will cook down and flavor the entire dish. I arrange the turkey wings on top in a single layer, right over the veggies.

Then I pour ½ cup of chicken broth around the edges (not directly over the wings) and cover the dish tightly with foil.

Step 4: Bake Covered and Then Uncovered

I bake the wings at 400°F (200°C) for 1 hour, covered with foil. This allows the wings to cook through slowly and soak in all the flavors.

After an hour, I remove the foil and bake them uncovered for another 45 minutes. This final step helps them brown up and lets some of the broth reduce, creating a thicker, richer base of flavor.

Step 5: Rest and Serve

Once the wings are done, I let them rest for 5–10 minutes before serving. The peppers and onions will be super tender, and the wings will be falling-apart juicy.

My Tips for Extra Flavor

Let the wings marinate: If I have time, I season the wings and let them sit in the fridge for a couple of hours or even overnight before baking.
Baste halfway through: During the uncovered bake, I spoon a little of the pan juices over the wings to keep them glossy and flavorful.
Add more broth if needed: If the pan looks too dry during baking, I pour in a splash more broth to keep things moist.
Crank the broiler for extra browning: For crispy skin, I broil for the last 3–5 minutes.

What I Serve With Cajun Turkey Wings

This dish is already packed with flavor, so I keep the sides simple:

Steamed white rice to soak up the broth
Cabbage sautéed with garlic and butter
Cornbread or dinner rolls for dipping
A light green salad for freshness

And if there are leftovers? They’re just as good the next day. I often shred the leftover meat into rice bowls or sandwiches with a drizzle of hot sauce.

FAQs From My Kitchen

Q: Can I use turkey legs or thighs instead of wings?
A: Definitely! This seasoning blend and method works just as well for other turkey cuts—just adjust the baking time if needed.

Q: What if I don’t have Kinder’s poultry seasoning?
A: You can use another poultry seasoning or just double up on the Cajun blend—it’ll still be delicious.

Q: Can I make it less spicy?
A: Skip the cayenne and use a mild Cajun blend. You’ll still get tons of flavor without the heat.

Q: Can I prep this ahead?
A: Yes! You can season the wings and chop your veggies the night before. Just assemble and bake the next day.

Why These Turkey Wings Are Always Worth It

Baked Cajun Turkey Wings are one of those meals that feel like a hug on a plate. They’re bold, savory, and just a little spicy, with juicy meat that practically falls off the bone. Whether you’re serving them for Sunday dinner, a casual weeknight meal, or something in between, they’re always a hit.

Try them once, and I guarantee they’ll earn a spot in your regular rotation—especially if you love meals that bring big flavor with minimal effort.