This baked BBQ turkey wings recipe is one of the best ways to prepare turkey wings. They are incredibly hearty and satisfying - sweet, smoky, and sticky - and require only two ingredients.
Turkey wings are probably my favorite part of the bird, and these BBQ turkey wings are a simple and delightful way of cooking them. All you need are the two main ingredients – the wings and the BBQ sauce – a tiny bit of oil, some stock, salt, and pepper.
Check out more ways to cook them: Roasted Turkey Wings, Slow Cooker Turkey Wings, or Air Fryer Turkey Wings, too.
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Recipe ingredients
Turkey wings: I used three wings, separated at the joint into wingettes and drumettes, weighing about 2.5 lbs (1.2 kg) in total. If you have whole turkey wings, you can cut them at the joint yourself (See instructions in the recipe card).
BBQ sauce: Use your favorite or homemade barbecue sauce. Try some BBQ Baked Chicken Wings or BBQ Chicken Thighs, too.
Chicken stock: Use any stock you have on hand. Homemade or jarred is ideal, but stock cubes will work perfectly well if that's what you have.
Seasoning: I seasoned the BBQ turkey wings with only salt and pepper because I think that the sauce will cover up any other flavors anyway. However, you could also add some garlic powder, onion powder, and chili powder for heat or use a seasoning of your choice, like poultry seasoning or something spicy like Cajun seasoning. You could also try the Homemade Dry Rub for Wings.
See the recipe card for full information on ingredients and quantities.
How to bake BBQ turkey wings?
Step #1: Pat them dry with paper towels.
Step 2: Place wings in a roasting tin or baking dish, rub them with oil, and sprinkle them generously with salt and pepper.
Step # 3: Carefully pour the stock around the seasoned wings. Cover the dish with aluminum foil.
Step #4: Bake the wings for 1 hour and 30 minutes. Remove the foil and brush the wings generously with the sauce on both sides. Broil them until sticky and glossy, flipping once halfway.
Good to know!
Broiling time can vary depending on your oven broiler, so keep a close watch to prevent burning. Generally, broiling goes quickly - a few charred spots add great flavor, but the wings shouldn’t become too dark. In my case, it took about 8 minutes: I broiled the underside for 4 minutes, then flipped the wings and broiled the top side for another 4 minutes.
Leftover bones: I never throw them away - they’re perfect for making a rich turkey broth or stock. If I don’t have enough bones or the time to make broth right away, I freeze them to use later.
Store and reheat
Refrigerate the cooled leftovers in an airtight container for 3-4 days.
Freeze them for 3-4 months and defrost them in the fridge.
Reheat the barbecue turkey wings in the oven. Place them in an oven-safe dish and cover them with foil. Reheat in a preheated oven at 325°F/ 160°C for about 20 minutes or until warmed through. Remove the foil for the last 5 minutes or so.
BBQ Turkey Wings
Equipment
- Roasting tin
- Aluminum foil
Ingredients
- 3 turkey wings about 2.5 lbs/1.2 kg in total Note 1
- 2 tablespoons vegetable oil
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 cup chicken stock 250 ml, Note 2
- ½ cup BBQ sauce about 120 g, Note 3
Instructions
- Pat the wings dry with paper towels.3 turkey wings
- Season: Place them in the roasting tin, rub them with the oil, and sprinkle them with salt and pepper on both sides.2 tablespoons vegetable oil + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
- Roast: Carefully pour the stock around them. Cover the dish with foil and bake the wings for 1 hour and 30 minutes.1 cup chicken stock / 250 ml
- Brush with sauce: Remove the foil and brush the turkey wings with BBQ sauce on both sides.½ cup BBQ sauce / 120 g
- Broil the turkey wings until they are sticky and glossy, flipping them once halfway through. The broiling time depends on your broiler; please watch them closely to prevent burning. I broiled them for 4 minutes on the underside, then flipped them and broiled for another 4 minutes on the top side.
- Rest for about 5 minutes before serving.
Notes
- Turkey wings: The wings should be divided into wingettes and drumettes at the joint. If they’re not, you can do it yourself: Cut through the skin and meat around the joint to expose it slightly. Grip the wing with both hands and snap at the joint, then use your knife to separate the two parts fully.
- Stock: Use any stock you have on hand. While homemade or jarred stock is ideal, stock cubes are perfectly ok if that’s what you have.
- Sauce: Use your favorite brand or homemade BBQ sauce.
Tim says
Ketchup was all I had... I mixed it with a bit of smoked paprika and some cayenne pepper. It worked!
Adina says
Ketchup sounds good and easy. I am happy it works.