There’s something about a big pan of slow-baked turkey wings that just feels like home. Whether I’m feeding the family or just want a hearty, satisfying meal without spending all day in the kitchen, this Easy Turkey Wings recipe always delivers. It’s rich, savory, and fall-off-the-bone tender—all with minimal prep and a cozy, old-school vibe that hits the spot every time.
The first time I made these, I was craving a soul food-style dinner that didn’t require a ton of steps or fancy ingredients. I had turkey wings in the freezer, a can of cream of mushroom soup in the pantry, and not much else. The result? A dish that tasted like it came from grandma’s kitchen, full of flavor and perfect with a side of rice or mashed potatoes to soak up all that gravy.
Let me show you how I make them, why they always turn out so tender, and how to make them your own.
Why These Turkey Wings Work Every Time
This dish is pure comfort with simple ingredients and foolproof steps. Here’s why I love it:
- Minimal prep, big flavor: Just season, layer, and bake.
- One-pan magic: Everything comes together in one casserole dish.
- Tender and juicy: The slow bake time makes the meat fall-off-the-bone soft.
- Creamy, savory gravy: That mushroom soup turns into a flavorful sauce you’ll want to pour on everything.
- Perfect for leftovers: These wings taste even better the next day.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 10 minutes | Cook Time: 2.5 hours | Rest Time: 20 minutes)
- 5–6 turkey wings
- 1 onion, chopped
- 1 green bell pepper, sliced
- 1 teaspoon seasoned salt
- 1 teaspoon poultry seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 ½ cups water, divided
- 1 (10.5 oz) can cream of mushroom soup
Optional: a splash of hot sauce for kick, or a pinch of thyme for extra herb flavor
How I Make Easy Baked Turkey Wings
1. Preheat and Prep
I preheat the oven to 350°F (175°C) and gather all my ingredients. I chop the onion and slice the green pepper so they’re ready to layer in.
2. Season the Wings
In a large casserole dish, I lay the turkey wings in a single layer and sprinkle both sides with seasoned salt, poultry seasoning, black pepper, and garlic powder. Then I scatter the chopped onion and sliced green pepper on top.
3. Add Water and Bake
I pour 1/2 cup of water into the bottom of the dish, cover it tightly with foil or a lid, and bake for 1 hour and 30 minutes. The steam helps tenderize the meat and infuse it with flavor.
4. Make It Saucy
In a small bowl, I mix the cream of mushroom soup with the remaining 1 cup of water. After the first 90 minutes, I uncover the dish, pour the soup mixture evenly over the wings, and return it to the oven uncovered for another hour. This is where the gravy thickens and the tops of the wings get a nice golden color.
5. Rest Before Serving
Once the wings are brown and tender, I turn off the oven and let the dish rest inside for about 20 minutes. This gives everything a chance to settle and makes the meat even juicier.
My Tips for the Best Turkey Wings
- Use a deep casserole dish: Turkey wings are big—make sure there’s enough space so they’re not overcrowded.
- Don’t skip the rest time: Letting them sit in the oven helps the juices redistribute.
- Double the sauce if you like it extra creamy: Use two cans of soup and an extra 1/2 cup water.
- Switch up the flavors: Use cream of chicken or cream of celery for a different twist.
- Add spice if you like heat: A little cayenne or Creole seasoning goes a long way.
How I Serve and Store Them
I usually serve these turkey wings with fluffy white rice, mashed potatoes, or cornbread—anything that’ll soak up that delicious gravy. A side of green beans or collard greens rounds out the meal perfectly.
Leftovers keep beautifully. I store them in an airtight container in the fridge for up to 3 days. When reheating, I cover them with foil and warm in the oven at 300°F until heated through. You can also freeze them (with the gravy) for up to 2 months—just thaw in the fridge overnight before reheating.
FAQs From My Sunday Dinner Table
Q: Can I use turkey drumsticks or thighs instead of wings?
A: Yes—just adjust the cook time slightly depending on size. You want them to be tender and fully cooked.
Q: Is cream of mushroom soup necessary?
A: It’s the classic choice, but you can swap in cream of chicken or make a simple homemade roux-based gravy.
Q: Can I cook this in a slow cooker?
A: Absolutely. Follow the same steps and cook on low for 6–7 hours. Add the soup mixture during the last 1–2 hours.
Q: Are turkey wings already cooked or raw?
A: They’re raw—this recipe is designed for fresh or thawed uncooked turkey wings.
Why This Recipe Always Makes It Into My Comfort Food Rotation
These Easy Turkey Wings are exactly the kind of meal I want on a quiet Sunday afternoon—low effort, high reward, and totally satisfying. They remind me of the kind of food that brings people together around the table, where the conversation flows and no one leaves hungry.
If you’ve never baked turkey wings like this, give it a try. I promise this is one of those simple dishes that surprises you with just how good it is.
These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
Ingredients
- 1 teaspoon seasoned salt
- 1 teaspoon poultry seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 cups of water into the bottom of the dish
- 1 cup of water
- 2 cups water
- 4 lbs turkey wings
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large baking dish, add the chopped onion, carrots, and celery.
- Rub the turkey wings with olive oil and season them with seasoned salt, poultry seasoning, black pepper, and garlic powder.
- Place the turkey wings on top of the vegetables in the baking dish.
- Pour the water into the bottom of the dish.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes to allow the wings to brown.
- Check for doneness; the wings should be tender and the meat should easily pull away from the bone.
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