Turkey Wings Recipe

Prep wings

Pat the turkey wings dry with paper towels. If large, cut through the joint to make 2 pieces each so they cook evenly (optional).

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Rub the spice mix all over the wings, getting into crevices. Let rest while you prepare other ingredients (15–30 minutes) or refrigerate uncovered for up to 4 hours for skin drying and better browning.

Whisk together olive oil, chicken/turkey broth, apple cider, soy sauce, apple cider vinegar, and hot sauce in a measuring cup or bowl. This will be the braising liquid that flavors and keeps the wings moist.

Peel and cut the onion into thick wedges. Slice carrots into 1-inch pieces. Roughly chop celery. Mince garlic.

Preheat oven to 325°F (163°C). In a large ovenproof skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until shimmering.

Working in batches if needed, sear the seasoned turkey wings, skin side down first, until golden brown, about 4–6 minutes per side. Use tongs to turn and brown all sides. Transfer seared wings to a plate.

Add the remaining 1 tablespoon olive oil to the pan. Add onion, carrots and celery and cook, stirring occasionally, for 4–5 minutes until beginning to soften. Add minced garlic and cook 30–60 seconds until fragrant.

Nestle the seared wings back into the pan on top of the vegetables. Tuck rosemary and bay leaves among the pieces.

Pour the prepared braising liquid around the wings (not directly over the skin so it stays somewhat dry), adding enough to come about 1/3 to 1/2 up the sides of the wings (about 1 1/2–2 cups). Bring the liquid to a gentle simmer on the stovetop.

Cover the skillet or Dutch oven with a tight-fitting lid or foil and transfer to the preheated oven. Braise for 1 hour 15 minutes to 1 hour 30 minutes, until meat is tender and pulling away from the bone.

Remove the lid and increase oven temperature to 425°F (220°C). Baste the wings with pan juices, then return uncovered for 10–15 minutes to crisp and brown the skin. Watch closely so they don't burn.

Transfer wings to a serving platter and tent loosely with foil to rest for 5–10 minutes.

Meanwhile, skim any excess fat from the pan juices. Place the pan on the stovetop over medium heat. Whisk cornstarch with cold water to make a slurry and stir into the simmering pan juices to thicken into a glossy sauce, about 1–2 minutes. If you prefer a thinner sauce, omit the cornstarch and just reduce slightly.

Swirl in butter and chopped parsley into the sauce, taste and adjust seasoning with salt or pepper as needed. Spoon sauce and vegetables over or alongside the wings.

Serve warm. Leftovers can be refrigerated up to 3 days or frozen up to 3 months.