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Oven baked turkey wings with peppers and onions.

Oven Baked Turkey Wings

CookitwithTim
These Oven Baked Turkey Wings are seasoned with BBQ rub and baked low and slow along with bell peppers, sweet onion, butter and garlic. Finished in a stock mixture until fork tender, this comfort0-food dinner is full of flavor.
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Prep Time 1 hour 15 minutes
Cook Time 2 hours
Total Time 3 hours 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 459 kcal

Equipment

Ingredients
  

  • 2 lbs Turkey Wings Separated into flats and drumettes
  • 2 tablespoon BBQ Rub
  • ½ Red Bell Pepper
  • ½ Sweet Onion
  • 4 tablespoon Butter
  • 2 Garlic Cloves
  • 1 cup Chicken Stock
  • ½ tablespoon Corn Starch

Instructions
 

  • Prepare the Turkey Wings: Separate the turkey wings into drumettes and flats. Pat them dry with paper towels and generously season all sides with the BBQ rub. 2 lbs Turkey Wings 2 tbsp BBQ Rub
    Place the seasoned wings in the refrigerator uncovered for 1 hour. This gives the seasoning time to work into the meat and helps dry the surface before baking.
  • Bake the Turkey Wings: Preheat your oven to 250°F. Lightly oil a baking dish and arrange the turkey wings in a single layer. Bake until the internal temperature reaches approximately 140°F. This should take about 1 hour, depending on the size of your wings.
  • Prepare the Vegetables: Remove the turkey wings from the oven and increase the temperature to 350°F. Add the sliced bell pepper, onion, butter and minced garlic to the baking dish, arranging them around the turkey wings. ½ Red Bell Pepper ½ Sweet Onion 4 tbsp Butter 2 Garlic Cloves
  • Prepare the Chicken Stock Mixture: In a small bowl, whisk together the cornstarch and chicken stock until completely dissolved. Pour the mixture over the wings and vegetables. 1 cup Chicken Stock ½ tbsp Corn Starch
  • Finish Baking the Turkey Wings: Cover the baking dish tightly with foil and return it to the oven. Bake covered for 30 minutes. Remove the foil and continue baking until the turkey wings reach approximately 200°F and are fork tender. My total cooking time was about 2 hours. Remove from the oven, allowing a brief rest, and serve with plenty of that delicious pan sauce.

Notes

  • Pat the Wings Dry: Removing excess moisture helps the BBQ rub to stick to the turkey wings.
  • Don't Skip the Refrigeration: The hour in the refrigerator helps the seasoning penetrate the meat.
  • Dissolve the Cornstarch: Always whisk the cornstarch into the cold chicken stock to prevent lumps.

Storage

Refrigerator: Allow the turkey wings to cool and store them in an airtight container along with some of the sauce. Store for 3-4 days.
Freezer: Place cooled turkey wings and some sauce in a freezer safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating: Place the wings in a baking dish with the sauce (or a splash of chicken stock). Cover with foil and bake at 325°F until heated through. This will keep the eat moist and tender.

Nutrition

Calories: 459kcalCarbohydrates: 11gProtein: 33gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 138mgSodium: 263mgPotassium: 539mgFiber: 1gSugar: 2gVitamin A: 1029IUVitamin C: 22mgCalcium: 107mgIron: 5mg
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