Name: Braised Turkey Wings with White Wine
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 6 about 4 1/2 pounds; 2 kg turkey wings; Kosher salt; Freshly ground black pepper; 1/4 cup (60 ml) garlic-infused olive oil,; 3 medium carrots, (scrubbed, ends discarded and diced); 1 medium stalk celery, (diced); 1 cup (72 g) finely chopped leeks, (green parts only); 1/2 cup (32 g) finely chopped scallions, (green parts only); 1 tablespoon FODY Foods Chicken Soup Base; 4 cups (960 ml) water; 1/2 cup (120 ml) dry white wine; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried sage

These Are Not Your Standard Little Wings

This recipe is all about big, juicy, meaty, turkey wings!

When you say “wings” people think of diminutive chicken wings. And even though they don’t have nearly the amount of meat that, say, a chicken leg has, folks still go crazy over them. If you are looking for a chicken wing recipe, try our Elimination safe 5 Spice Ginger Chicken Wings.

If you are looking for something a little different, try these Braised Turkey Wings with White Wine.

What About Turkey Wings?

That’s the question that occurred to me. If you like wings – and I do – why not create a recipe that offers meatier, bigger wings? Also, just like when eating a turkey leg (my protein of choice when I go to Disney World – there is so much crappy food there, but they offer these gigantic roasted turkey wings)!

There is something just plain fun about eating a hunk of meat that is so outsized.

Research = Time

In my research and development phase of this recipe it became clear pretty quickly that turkey wings were going to require time. Turkey wings are larger than chicken wings and the protein can also be a bit tougher, so time is necessary.

To offset the lengthy unattended cooking time I wanted the prep to flow quickly. Indeed, while these turkey wings braise in a Dutch oven for 2 ½ hours, their prep takes less than 30 minutes.

If you plan accordingly, this can be an easy dish to make.

“Reheat” is Not a Bad Word

Sometimes foods get even better when reheated, or at least don’t suffer, and this is just one of those dishes. To make preparation even easier, make this on a weekend when you are hanging around and then have it for a weeknight dinner.

I like these with mashed potatoes, which makes it a bit Thanksgiving-esque, but there is a reason why these flavors are tried and true. DE-LICIOUS! Consider serving with a green vegetable such as steamed green beans or sautéed kale or spinach.

Are These for Thanksgiving, Christmas Or What?

I like a big old bird on my table at Thanksgiving or Christmas but that isn’t appropriate in all instances. Perhaps you are just a family of two, but crave turkey. Or, I am thinking back to a year that I drove over 2 hours to visit one of my sons to have a makeshift holiday in his rental apartment.

In either of those cases this dish would be right at home to help you celebrate your favorite American holiday. But we also say, why wait? I first made this dish in early September. Some friends joined my husband and me after a day of strolling through an intricate corn maze and it hit the spot!

Our suggestion is, don’t wait for the calendar to dictate when you could be enjoying turkey.

4.50 from 6 votes