This is my kind of baked turkey wings recipe: big, meaty wings roasted until the skin tightens up and the fat renders, then brushed with a sticky maple-mustard glaze that tastes like a fall potluck and a sports bar had a very delicious baby. The sweet potato wedges roast right alongside, soaking up a little of the same savory-sweet vibe (plus those turkey drippings, if you are into the good stuff). If you have ever felt intimidated by turkey wings in the oven, this is the no-drama path: season hard, roast low-ish to get them tender, then crank the heat with the glaze to get that glossy, bronzed finish. And if you want the full comfort-food moment, a quick gravy made right from the pan drippings turns this into baked turkey wings with gravy—no extra pots, no hovering, no hour-long commitment. It is casual, a little messy, and absolutely worth licking the glaze off the brush when no one is looking.
Maple Mustard Glazed Baked Turkey Wings with Sweet Potato Wedges (Weeknight Cozy, Sunday Dinner Energy)
Bone-in turkey wings roasted until tender, finished with a sticky maple-mustard glaze, plus sheet-pan sweet potato wedges and an optional quick pan gravy.
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Dish
Cuisine American
rimmed sheet pan Use a heavy, rimmed half-sheet pan (about 18 x 13 inch) to catch drippings; a roasting pan works too, but the sheet pan browns a little faster.
Wire rack (optional) A rack helps the turkey wings roast more evenly and keeps the skin drier; if you do not have one, roast directly on the pan and flip once.
Parchment paper or foil Line the pan for easier cleanup; foil can help with browning, parchment is less sticky for sweet potatoes.
Medium saucepan For the glaze and optional gravy; a small saucepan works, but you will need a little more attention to avoid scorching.
Instant-read thermometer Not required, but it makes you feel like a pro; aim for about 190F in the thickest part so the wings go tender, not just 'safe'.
tongs and pastry brush Tongs for turning wings without tearing the skin; a silicone brush is easiest for thick maple glaze, but a spoon works in a pinch.
For the turkey wings
- 3 pound turkey wings bone-in, skin-on, split at the joints if possible (drumette and flat roast more evenly than whole wings)
- 1 1/2 teaspoon kosher salt use 1 teaspoon if using fine salt
- 1 teaspoon black pepper freshly ground if you can
- 1 teaspoon smoked paprika or regular paprika for a gentler smoke-free vibe
- 1 teaspoon garlic powder do not swap with raw garlic here; it can burn during the hot finish
- 1 teaspoon onion powder adds that savory roast-chicken aroma without extra chopping
- 1 teaspoon baking powder optional, helps dry the skin for better browning (make sure it is aluminum-free if that taste bothers you)
- 1 tablespoon neutral oil avocado oil, grapeseed oil, or vegetable oil
For the maple mustard glaze
- 1/3 cup pure maple syrup real maple syrup tastes best; pancake syrup will be sweeter and less complex
- 1/4 cup dijon mustard or use spicy brown mustard for a sharper bite
- 1 tablespoon apple cider vinegar balances the sweetness; lemon juice works too
- 1 tablespoon soy sauce adds umami and color; use tamari for gluten-free
- 1 tablespoon unsalted butter for shine and a rounded finish; olive oil can replace it
- 1/2 teaspoon dried thyme or use 1 teaspoon chopped fresh thyme
- 1/4 teaspoon cayenne pepper optional, for a warm back-of-the-throat heat
For the sweet potato wedges
- 2 pound sweet potato scrubbed well; peel if you want a softer wedge
- 2 tablespoon olive oil or the same neutral oil used for the wings
- 1 teaspoon kosher salt seasoning for the wedges (separate from the wing salt)
- 1/2 teaspoon ground cinnamon optional, makes the sweet potatoes feel extra cozy with the maple glaze
- 1/2 teaspoon black pepper yes, pepper on sweet potatoes is a good idea
Optional quick pan gravy (if you want 'baked turkey wings oven with gravy')
- 1 tablespoon all-purpose flour or use 2 teaspoon cornstarch mixed with 2 tablespoon cold water for gluten-free
- 1 cup chicken stock turkey stock is great too; low-sodium helps you control the salt
Prep (get the wings ready for the oven)
Heat the oven to 375F. Line a rimmed sheet pan with foil or parchment. If you have a wire rack, set it on the pan (it helps with browning, but it is not required for this oven turkey wings recipe).
Pat the turkey wings very dry with paper towels. This is not fussy; it is the difference between 'roasted' skin and 'steamed' skin.
In a bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and baking powder (if using). Drizzle the wings with the oil, then toss with the seasoning until every nook is coated. If the wings are whole, separate them at the joints first so they cook evenly.
Start roasting the wings (tender first, glossy later)
Arrange the wings skin-side up on the rack or directly on the lined pan, leaving a little space between pieces so heat can circulate. Roast at 375F for 40 minutes. You should see some fat rendering and light browning starting around the edges.
While the wings roast, cut the sweet potatoes into wedges: slice lengthwise into halves, then cut each half into 4 to 6 wedges depending on size. Try to keep them similar thickness so they roast at the same speed.
Add the sweet potatoes (sheet-pan dinner mode)
After the wings have roasted for 40 minutes, pull out the pan. If you are using a rack, place the sweet potato wedges on the pan underneath (or on a second lined sheet pan if the pan is crowded). If you are roasting everything on one surface, push the wings to one side and spread the wedges on the other.
Toss the wedges with olive oil, kosher salt, black pepper, and cinnamon (if using), then spread them out in one layer. Return the pan to the oven and roast for 20 minutes. This gets the sweet potatoes tender inside and sets up their edges for caramelizing during the final high-heat glaze.
Make the maple mustard glaze
While everything roasts, add the maple syrup, dijon mustard, apple cider vinegar, soy sauce, butter, thyme, and cayenne (if using) to a small saucepan. Bring to a gentle simmer over medium heat, then cook for 3 minutes, stirring often, until it looks glossy and slightly thicker. It should coat the back of a spoon, but still be brushable.
Turn off the heat. If the glaze thickens too much as it cools, warm it for 10 seconds on the stove and stir in 1 teaspoon water to loosen.
Glaze and finish hot (the sticky, browned part)
Raise the oven temperature to 425F. Pull out the pan and brush the turkey wings generously with the maple mustard glaze (save about 2 tablespoons for serving). Flip the sweet potatoes quickly with a spatula so new surfaces can brown.
Return the pan to the oven and roast for 10 minutes at 425F. Pull the pan again, brush the wings with a second coat of glaze, then roast for 10 more minutes.
Check doneness: the wings should be deeply browned with sticky edges, and the thickest part should be about 190F on an instant-read thermometer for the best tender bite. If you do not have a thermometer, look for meat that pulls slightly from the bone and joints that move without resistance. This is the moment where turkey wings in the oven go from 'pretty good' to 'why is this so juicy'.
Let the wings rest on the pan for 10 minutes. The glaze sets a bit, juices settle, and you avoid burning your mouth on molten maple.
Optional: quick pan gravy from the drippings (for a turkey wings recipe baked with gravy mood)
Carefully pour or spoon the pan drippings into a measuring cup. Let it sit for 2 minutes so the fat rises. Spoon off most of the fat, leaving about 1 tablespoon fat plus the browned juices.
Set a saucepan over medium heat. Add the reserved 1 tablespoon fat and whisk in the flour for 1 minute to cook out the raw taste (it will look like a thick paste). Slowly whisk in the chicken stock, then whisk in the defatted pan juices. Simmer for 3 minutes, whisking, until lightly thickened. Taste and adjust with a pinch of salt or a splash of vinegar if it needs brightness.
Serve the gravy under the wings, over the sweet potatoes, or both. It turns this into baked turkey wings oven recipe comfort food without a whole separate production.
Serve
Pile sweet potato wedges onto plates, top with a wing portion (or two if you are living your truth), and drizzle with the reserved glaze. Add gravy if you made it. If you want a fresh pop, scatter chopped parsley or sliced scallion over everything right before serving.
If you are making this bake turkey wings recipe for a full-on dinner, think about contrast: you already have rich, sticky wings and sweet, roasty wedges, so add something crisp, tangy, or green.
Buy bone-in, skin-on turkey wings. Split wings (drumette and flat separated at the joint) are easiest because they cook more evenly and are simpler to serve. Whole wings also work, but they can cook unevenly unless you separate them or give them extra time.
Yes. Roast the wings exactly the same way on their own pan. If the pan feels dry at any point, add a small splash of stock (about 2 tablespoons) to keep drippings from scorching, but keep the wings exposed so the skin still browns.
The biggest wins are (1) do not skip the initial lower-temp roast at 375F, which helps the wings cook through gently, and (2) cook to tenderness, not just minimum temp. Turkey wings have lots of connective tissue, so they get noticeably better around 185F to 195F. Also, rest them 10 minutes so the juices stay in the meat.
Absolutely. If your pan does not have much liquid, whisk 1 cup stock into the gravy base and add 1 teaspoon soy sauce for color and savoriness. You can also scrape browned bits from the pan into the saucepan (those bits are pure flavor).
Cool, then store wings and sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 375F for 15 minutes to re-crisp the skin. If you have gravy, warm it gently in a saucepan with a splash of water or stock to loosen.
