Munch on these amazing Jerk-flavored Baked Turkey Wings served with a homemade spicy honey soy garlic sauce. Baked to perfection until golden, crispy, and tender, they are an economical way to enjoy turkey. They’re perfect for date night, and they make a hassle-free Thanksgiving turkey dish suitable for small families!
Holidays are extra special. After all, we get to eat delicious dishes we don’t usually eat on regular days. The main reason is that some of those dishes are just too complicated to cook on a typical day.
Luckily, these irresistibly sweet and spicy baked turkey wings aren’t one of them. And, because I’m Imma, I made this turkey recipe even simpler to follow. Yaaay!
This winner recipe is as simple as baking the turkey wings until crispy and tossing them in an incredibly luscious and lip-smacking honey soy garlic sauce.
I bet you’ll enjoy licking your fingers after you try these amazing turkey wings. Oh yes! It’s all about the sauce, baby! And you’ll find more about my “secret sauce” as you read along. 😉
Baked Turkey Wings Recipe Ingredients and Substitutes
You see, the ingredients list is quite short and mostly basic pantry staples. So, give in to your turkey wings craving and surprise your family with these delicious baked turkey wings tonight. 😉
Baked Turkey Wings
- Turkey Wings – I especially love the wings part because they are the tastiest, and they cook quickly. Plus, this is more practical than roasting a whole turkey, especially when you have a small family. You can also make this recipe with any meat you prefer, like chicken, pork, and beef.
- Black Pepper – This gives our turkey dish fresh peppery notes with the right amount of heat.
- Jerk Spice – I highly suggest rubbing and marinating your turkey wings with Jerk Spice or Creole Seasoning to make them more savory.
Spicy Honey Soy Garlic Sauce
- Butter – Adding buttery flavor to our sweet sticky sauce? Why not! It makes our turkey wings more flavorful and rich-tasting.
- Garlic – This adds an irresistible garlicky taste and aroma that you’ll surely love. Here’s the perfect guide on How to Mince your Garlic.
- Green Onions – A beautiful veggie often used as a garnish and kicks it up with a mild oniony flavor.
- Ketchup – The perfect condiment for French fries and fried chicken… and the secret to this baked turkey wings recipe. 😉
- Honey and Brown Sugar – You’ll love the added sweetness to the homemade sauce. They balance the saltiness of the turkey wings perfectly. You can also swap this sugary combo with white sugar and maple syrup. And for sugar-free substitutes, I recommend monkfruit, stevia, sucralose, or erythritol.
- Lemon Juice – The added tang is truly refreshing and removes any possible funky taste of the turkey meat.
- Hot Sauce – A dash of hot sauce makes our baked turkey wings a little spicy but not too overpowering. You can also pepper flakes and cayenne pepper if you want your wings really spicy.
- Soy Sauce – Besides adding nice color to our homemade sauce, it also gives rich and savory flavor to our wings and keeps them moist and juicy.
- Cornstarch – We need the cornstarch to thicken the sauce and make it sticky good.
- Pineapple Juice – You’ll surely love the refreshing tropical twist added to our homemade sauce.
Turkey Wings Recipe Variations
- Caribbean Pepper Sauce – You’ll love the complex flavor combinations of this sauce’s fruity, spicy, and sour flavors. A refreshing twist other than the usual sweet and spicy sauce.
- Smoked Turkey Wings – Enjoy these turkey wings infused with Italian Seasoning, paprika, and cayenne, and you’ll have a fantastic dish to add to your monthly dish rotation. Awesome!
- Buffalo Style – Not a fan of sweet sauce? Try your turkey wings buffalo-style. Incredibly savory and spicy, just how you like it. You can use the sauce from my Buffalo Wings Recipe.
Serving and Storage Instructions
Make-Ahead Turkey Wings
- Marinate and Store – You can marinate your turkey wings ahead of time to make them extra flavorful. Store them in a sealed container or freezer-safe resealable bag for a day or two.
- Refrigerate – Place them in the fridge for up to 2 days, not any longer than that. Or they will go bad.
- Freeze – If you intend to store your turkey wings for a longer period of time, freezing them is your best option. You can safely store them in the freezer for up to 3 months. Marinate them first for at least an hour before freezing them
- Thaw – When ready to serve, thaw the wings overnight inside the fridge and 15 minutes on the counter before baking.
Leftover Baked Turkey Wings
- Store – Place the leftover turkey wings in a sealed container or freezer-safe resealable bag.
- Refrigerate – for up to 4 days.
- Freeze – for up to 3 months when properly stored.
Reheating Baked Turkey Wings
- Microwave – Heat on medium power for 1-2 minutes or until heated through.
- Oven – Reheat at 350℉/175℃ for 10-15 minutes or until warm.
FAQs
It should take about 45-50 minutes, depending on the size of the turkey wings. To be on the safe side, the internal temperature of the thickest part of the meat should be at least 165℉/75℃.
Make sure that the turkey skin is dry before you put on the dry rub. Also, make sure that the oven is preheated at 400℉/205℃ before baking the turkey wings. Rotate the pan halfway through the cooking time. These simple steps guarantee crispy turkey wings. 😉
I highly recommend seasoning blends like Creole Seasoning, Jerk Seasoning, Blackened Seasoning, and Poultry Seasoning. They are easier to use because they are already premixed, no need to add herbs and spices one by one. If a seasoning blend is unavailable, you can just play around with your favorite herbs and spices like thyme and paprika.
What Dips Can I Use For Baked Turkey Wings
You can skip the sweet and sticky sauce of this baked turkey wings recipe and try these delicious dips instead.
More Turkey Recipes
How to Make Baked Turkey Wings?
Prepare the Turkey Wings
- Preheat Oven – When ready to bake, preheat oven to 400°F (200 degrees C).
- Wash the Turkey Wings – If time permits, let them dry out in the fridge for a couple of hours (about 3 or more). Do not cover; let them dry out in the fridge.
- Dry the Wings – If short on time, dry wings with a paper towel or kitchen towel, then proceed with the next step.
- Rub Turkey Wings with Jerk Spice – Place the turkey wings in a large bowl with the Jerk Spice, drizzle with oil (optional). (Photo 1)
Bake the Turkey Wings
- Put Turkey Wings in Oven – Line a baking pan with foil; top with a wire rack. Arrange turkey wings out in a single layer. (Photo 2)
- While They Bake – oil will slowly drip to the bottom of the baking pan.
- The Last Stretch– until cooked through and skin is crispy, about 45-50 minutes-rotate wings halfway through-roughly 25 minutes. (Photo 3)
- Serve – Remove and serve with your favorite sauce or use the sauce below. (Photo 4)
Make the Sauce
- Saute the garlic and green onions – Add butter to a medium or small skillet and melt. Then add garlic and chopped green onions and sauté for about a minute or more. (Photos 1-2)
- Simmer – Then add ketchup, honey, brown sugar, lemon juice, hot sauce, and soy sauce. Simmer for about 2 minutes. (Photo 3)
- Mix the cornstarch – In a separate small bowl, thoroughly mix the cornstarch with the pineapple juice or water. (Photo 4)
- Stir in the cornstarch mixture into the saucepan – Bring to a boil. (Photo 5)
- Simmer until Thick and Sticky – Adjust heat to low and simmer for about 10 minutes. You will then have a thick and sticky sauce. (Photo 6)
- Adjust seasonings to taste.
- Serve – Let it cool and serve it with turkey wings.
Watch How To Make It
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Baked Turkey Wings
Ingredients
Baked Turkey Wings
- 2½ – 3 pound or 1.3-1.5kg turkey wings
- 2-3 tablespoon or 24-36g homemade Jerk Spice Blend or Creole Seasoning
- 1 teaspoon or 2g ground black pepper
- cooking oil, optional
Spicy Honey Soy Garlic Sauce
- 2 tablespoon or 28g butter
- 1 teaspoon or 5g garlic, minced
- 2 green onions, chopped
- ½ cup or 140g ketchup
- ⅛-¼ cup or 43-85g honey
- 1-2 tablespoon or 12.5-25g brown sugar
- 1 lemon, juiced
- 2-3 tablespoon or 57g hot sauce, adjust to taste
- 2-3 tablespoon or 30-45ml soy sauce
- 1 teaspoon or 2.71g cornstarch
- ½ cup or 118.5ml pineapple juice or water
Instructions
Baked Turkey Wings
- When ready to bake, preheat the oven to 400°F (200℃).
- Wash turkey wings, if time permits let them dry out in the fridge for a couple of hours (about 3 or more).
- Do not cover, let them dry in the fridge.
- If short on time, dry wings with a paper towel or kitchen towel, then proceed with the next step.
- Place the turkey wings in a large bowl with the Jerk Spice, pepper, and a drizzle of oil (optional).
- Line a baking pan with foil; top with a wire rack. Arrange the turkey wings in a single layer. While the wings are baking, oil will slowly drip to the bottom of the baking pan.
- Bake the turkey wings until cooked through and the skin is crispy, about 45-50 minutes. Rotate wings halfway through—roughly 25 minutes.
- Remove and serve with your favorite sauce or use the sauce below.
Spicy Honey Soy Garlic Sauce
- Add butter to a medium or small skillet and melt. Then add garlic and chopped green onions and sauté for about a minute or more.
- Then add ketchup, honey, brown sugar, lemon juice, hot sauce, and soy sauce. Simmer for about 2 minutes.
- In a separate small bowl, thoroughly mix the cornstarch with the pineapple juice or water.
- Stir in the cornstarch mixture into the saucepan. Bring to a boil.
- Adjust heat to low and simmer for about 10 minutes. You will then have a thick and sticky sauce. Adjust seasonings to taste.
- Let it cool, then drizzle it over your baked turkey wings and have a blast.
Tips & Notes:
- To ensure crispiness, make sure that the wings are dry and that the oven is preheated before baking them.
- You can marinate your turkey wings ahead of time with your favorite seasoning, spice, or herbs.
- Store the leftover baked turkey wings inside the fridge for up to 4 days and 3 months in the freezer.
- Skip the hot sauce to make it a kid-friendly dish.
- You can also use this recipe for chicken, pork, or beef.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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