Turkey Wings Recipe

Prepare and season wings

Pat the turkey wings very dry with paper towels. Sprinkle both sides evenly with 2 tbs kosher salt and 1 tsp black pepper, rubbing gently so seasoning adheres. Let rest for 20 minutes at room temperature while preparing the rub and braising liquid.

Make the rub

In a small bowl combine 2 tbs brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp cayenne pepper and 2 tbs olive oil. Mix to a paste. Rub the mixture evenly over both sides of each wing, working it into any crevices. If time allows, cover and refrigerate for 2–8 hours for deeper flavor, otherwise proceed immediately.

Sear the wings

Preheat oven to 325°F (160°C). Heat a large ovenproof Dutch oven or heavy skillet over medium-high heat. Add 1–2 tbs neutral oil (use part of the olive oil from the rub if desired) and sear the wings skin-side down until deep golden brown, about 4–6 minutes per side. Work in batches if necessary to avoid crowding. Transfer seared wings to a plate.

Sauté aromatics

Lower heat to medium. Add the quartered onion, carrot pieces, and celery stalk to the pot and cook, stirring, until softened and beginning to brown, about 4–5 minutes. Add the rosemary, thyme, and bay leaf and cook 30 seconds until fragrant.

Deglaze and braise

Pour in 1 cup apple cider (or wine) to deglaze the pan, scraping up any browned bits with a wooden spoon. Add 2 cups stock and bring the liquid to a simmer. Return the wings to the pot so they sit partially submerged in the liquid (liquid should come up about halfway). Cover with a tight-fitting lid and transfer to the preheated oven.

Braise

Braise in the oven until the wings are very tender and the meat pulls easily from the bone, 70–90 minutes. Check once at 45 minutes to ensure there is still liquid; add up to 1/2 cup hot water or stock if it looks dry.

Reduce braising liquid (optional glaze)

When wings are done, transfer them to a baking sheet. Place the Dutch oven on the stovetop over medium-high heat and simmer the braising liquid until it reduces and thickens slightly, about 6–8 minutes. Stir in 2 tbs butter to gloss the sauce and adjust seasoning with salt and pepper to taste.

Finish under broiler (optional for crisp skin)

If you want crisp skin, brush the wings lightly with some of the reduced sauce and place under a hot broiler 4–6 inches from the heat for 3–5 minutes, watching closely, until the skin crisps and caramelizes. Flip and broil an additional 1–2 minutes if desired.

Serve

Transfer wings to a platter, spoon reduced sauce over them, sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges on the side for squeezing. Enjoy while hot.