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.
Recipe Sponsored By FODY Foods
Braised Turkey Wings with White Wine
No need to wait for Thanksgiving to enjoy your turkey! These are just the right size for a weekday meal.
- 6 about 4 ½ pounds; 2 kg turkey wings
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (60 ml) garlic-infused olive oil, such as FODY Foods Garlic-Infused Olive Oil, divided
- 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
Position rack in lower part of oven. Preheat oven to 350°F/180°C.
Season the wings lightly with salt and pepper on all sides.
Heat 2 tablespoons of the garlic-infused oil in a very large Dutch oven over medium-high heat; it must be large enough to eventually hold all of the wings and other ingredients, but they do not need to be in a single layer. Brown the wings in batches and brown on all sides, about 3 to 5 minutes per side. Remove to a platter and set aside.
Add the remaining 2 tablespoons garlic-infused oil and sauté the carrots and celery over medium heat until just beginning to soften, about 2 minutes. Add leeks and scallions, lower the heat, and sauté until the leeks and scallions are softened, but not browned, about 2 minutes more. Add the FODY Chicken Soup Base, water and wine, bring to a boil, scraping up any browned bits with a sturdy wooden spoon or spatula. Simmer for 1 minute then nestle wings in mixture, cover and place in preheated oven.
Bake for 2 ½ hours to 3 hours or until meat is falling off the bone tender. Turkey wings are ready to serve and we recommend an accompaniment of mashed potatoes and a steamed green vegetable. Alternatively, leave uncovered and cool to room temperature. Then refrigerate in an airtight container for up to 3 days. Reheat on top of stove.
- We know that turkey wings are an unusual cut of poultry. You might have to order them ahead, so plan accordingly.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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4 comments for “Braised Turkey Wings with White Wine”
Good evening Dede… I was going to try my hand at “turkey-for-one” since I was to be solo for Thanksgiving. However, at the last minute, I got called into work for a double shift on Thanksgiving Day. Now I’m back in CT after the holidays and I have 3.65 lbs of bone-in turkey thighs in my freezer. I am wondering how I need to change this recipe to accommodate the different cut of the bird. As I’ve said before, I’m a cook-in-progress so these simple answers aren’t obvious to me. I look forward to your insight!
BTW, when I returned to VA in December, I discovered my parents, even in my absence, continued to cook “Low FODMAP Everyday” meals that I made for them while I was with them March through September even thought they don’t require a low FODMAP menu. Wow!! what a testimony to your amazing-ness. 🙂 My father loves the Lamb Burgers with Tzatziki and the coleslaw that has raisins in it and my mother totally digs the turkey burgers (we use ground chicken thighs because she cannot do turkey).
Welcome back! So nice to hear from you – and your parents adventures! I am emailing you with some ideas for your thighs.
love this recipe throw it in the oven walk away, cheap and tastes great. I serve it with rice with spinach and green leaves, love it
Lynne, thank you for writing! This is a sleeper recipe. I was so excited to figure out what to do with the wings!