Baked turkey wings seasoned with garlic, onion, mushroom soup, and spices. Tender, flavorful, and perfect over mashed potatoes.

You ever have a dish that just sticks to your bones—not just physically, but emotionally? That’s what this Baked Turkey Wings Recipe is for me. It’s not fancy. It’s not trendy. But it is one of those recipes that just hits differently every time I make it.

I can still see my mom standing in our tiny kitchen, a dish towel slung over her shoulder, music playing low in the background—probably Motown. She’d bake these turkey wings low and slow on a Sunday afternoon while the whole house filled with that warm, savory smell. I remember sneaking bites of the sauce with a spoon when no one was looking. Sometimes, I think it was her way of grounding us—like saying “Hey, it’s gonna be okay.” Through dinner.

Now it’s my turn to make this recipe. And while my kitchen looks different and the playlist has changed, the feeling? Still the same.

Why You’ll Love This Baked Turkey Wings Recipe?

This baked turkey wings recipe is pure comfort food magic, without the stress. No need to marinate overnight. No fancy gadgets. Just real, simple ingredients doing their thing in the oven while you get on with your day (or binge-watch that series you swore you’d finish months ago).

The wings come out golden brown and ridiculously tender—like fall-apart-with-a-fork tender. The mushroom soup creates a built-in gravy so rich and flavorful, it honestly tastes like you slaved over it… when in reality, you just poured from a can and called it a day. No shame in that game.

Ingredient Notes:

You don’t need a long grocery list here. In fact, you probably have most of these on hand.

Turkey Wings: You want nice big ones. If they’re extra large, you can cut them at the joints—but honestly, I usually leave them whole and just go caveman-style with a fork later.
Onion (Optional but Lovely): Sliced or chopped, it adds sweetness and depth, especially when it caramelizes a bit under the heat.
Seasoned Salt & Poultry Seasoning: The dream team. Don’t skimp. These add that old-school flavor you can’t fake.
Black Pepper & Minced Garlic: For heat and punch. Fresh garlic? Yes, please. But I’ve totally used the jarred stuff on lazy days.
Cream of Mushroom Soup: I know—this ingredient divides the room. But trust me, it works. It’s creamy, savory, and makes the wings feel indulgent without extra effort.
Water: First pour steams and keeps the wings juicy, second pour mixes with the soup to make that dreamy gravy you’ll want to spoon over everything.

How To Make Baked Turkey Wings?

Step 1: Prep and Season Like You Mean It
Start by preheating your oven to 350°F. Place the turkey wings and onions (if using) in a big baking dish or casserole pan. Sprinkle those seasonings on generously—both sides. Add the garlic, too. Then pour in ½ cup of water to keep things juicy.

Step 2: First Bake = The Foundation
Cover it up tightly with foil and bake for one hour. This is where the magic starts to happen. The turkey gets a jumpstart, locking in all that flavor.

Step 3: Sauce Time
Mix the mushroom soup with the remaining cup of water. Don’t overthink this. Just stir until combined and smooth(ish). Then pour it right over those wings. No stirring. No flipping.

Step 4: Final Bake
Pop the dish back in the oven, uncovered this time. Bake for another hour until the wings are browned, bubbling, and begging to be eaten. That sauce should be rich and slightly thickened. If it looks a little too thick? Add a splash of broth or water. No rules here—just taste.

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Storage Options:

If you’re lucky enough to have leftovers (big if), store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave with a splash of water or broth to loosen up the sauce.

Want to freeze them? Totally doable. Freeze in individual portions and thaw overnight in the fridge before reheating.

Variations and Substitutions:

Don’t like mushrooms? Use cream of chicken or celery soup.
More Veggies? Toss in sliced carrots, bell peppers, or potatoes before the first bake.
Less Salt? Go easy on the seasoning salt and pick a low-sodium soup.
Extra Heat? A little cayenne or hot sauce in the mix works wonders.

What to Serve with Baked Turkey Wings?

This dish needs something to catch that sauce. Here are my go-to sides:

Mashed potatoes (duh)
Steamed rice
Buttered egg noodles
Cornbread or biscuits
Greens or roasted veggies for balance

Frequently Asked Questions:

Can I use turkey drumsticks or thighs instead?
Yep! Just adjust the cook time based on size—they might need a little longer.

Can I prep this ahead of time?
Definitely. Season the wings and keep them covered in the fridge overnight. Bake when ready.

What if I don’t have cream of mushroom soup?
Cream of chicken or celery work fine. You can even mix a quick roux if you want to go homemade.

Let me just say this—if comfort food had a personality, these baked turkey wings would be that warm, funny aunt who gives great hugs and makes the best gravy. They’re cozy. Familiar. A little messy. And 100% worth making.

Try them. Then come back and tell me what you served them with. Or if your family fought over the last piece. I won’t judge—I’ll probably relate.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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