Slow-Roasted Turkey Wings are are succulent and just fall off the bone. Try to eat just one of these wings bathed in a sweet and tart homemade cranberry sauce! An easy fall weeknight dinner idea everyone loves!
This recipe is so easy to put together, you don’t have to make it just for Thanksgiving! You could make it any time you are craving delicious turkey! Turkey wings (and thighs) are my favorite part of the turkey (yes, more than the white meat)and it costs way less than making a whole turkey. Some things to consider if you were thinking of bowing out this Thursday and not making any turkey.
SO did you know that Thanksgiving is around the corner? Less than a month away!! I know, seriously, where did the time go? I am sharing this super easy recipe for slow-roasted turkey wings!
I had a hard time finding just turkey wings and found also thighs, but it was way too long to title this slow-roasted turkey wings and thighs and if I called it slow-roasted turkey, you may be expecting it to be a a whole turkey. It can sometimes be a little complicated giving a title to a recipe post. I don’t know about you, but sometimes you may be looking for an easy way to make turkey. I know so many people that would prefer to order their turkey meal already made or go out to eat on the big day. Making the whole turkey for some can be just flat out daunting and a little bit scary.
As I mentioned, super simple to make and you could use all wings or like I did, wings and thighs. You may be wondering why the turkey has this lovely pink color…it’s from cranberries! Yes, I made a quick sauce using one of my favorite cranberry sauce recipes and pureed it to smear on top while it’s baking the last minutes.
I miss my dad since he was quite the Sicilian chef and such a big part of every holiday meal. He was in charge of all of the Thanksgivings until he got sick. His turkey was unbeatable! It always had a little touch of something from his garden. My mom also makes the world’s best turkey, but hers was always a little different than dad’s. Both delicious in their own way. Then there was neighbor Eric’s turkey. I truly miss my neighbors! They recently moved to Boston and this will be the first Thanksgiving in many years where we won’t be celebrating with them.
Slow Roasted Turkey Wings
That was the gorgeous bird we had last year at their house. It was always a huge Italian Thanksgiving feast. There was always some sort of pasta at our dinners, even when I was growing up. Being at their parties reminded me of my Italian family parties as a little girl here in the States. The meal usually started with a simple broth and maybe pastina. After that, out came the antipasto dishes: different cold cuts (these days, it is usually some of my Calabrian mother-in-law’s salami, capicolla or both, some different cheeses, bread.
We are snacking on all of this while the turkey is roasting away. There are side dishes already made and just heating up. After finishing up the antipasti, it is time to slice the lasagne and you better leave room for the Turkey! At this point, does it matter that there is turkey? Of course! The best part of making the turkey meal is the leftovers the next day. Some people don’t like leftovers, but I sure do! In my family, there was enough food for days after the holiday and this is even after sharing with neighbors or some of the guests. I know, Italians always make sure there is enough food at a celebration!
What fresh herbs go best with turkey?
In this slow roasted turkey wing recipe, we used fresh thyme.
The other herbs you could use are:
- rosemary
- sage
- parsley
You could even do a combo of all of them and it would be delicious!
Looking for what to make with all your turkey leftovers? Try this turkey pot pie...it is fantastic!
A little announcement about the blog: I will be switching the blog name to Savoring Italy. It is the name of a separate blog I launched about 2 years ago. It fits more with me and who I am. It’s been a little bit of work and it’s still in progress. I will still own the cake duchess name, because I do love that name. But in the next few days, I will be changing every thing to reflect Savoring Italy. Thanks for being patient and I hope you will enjoy the blog as I add more Italian food touches to it!
Slightly adapted from Oprah Magazine
Slow-Roasted Turkey Wings
Slow-Roasted Turkey Wings are are succulent and just fall off the bone. Try to eat just one of these wings bathed in a sweet and tart homemade cranberry sauce! An easy weeknight dinner idea everyone loves!
Prep Time3 hrs 15 mins
Cook Time3 hrs
Servings: 4 servings
Ingredients
- TURKEY WINGS
- 12 turkey wing flats wing tips removed (about 1/2 pound each, or wings and thighs)
- 1/4 cup canola oil
- 2 Tbsp. fresh thyme leaves chopped
- 2 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 cup broth vegetable or chicken
- CRANBERRY SAUCE
- 16 ounces of fresh cranberries 2 cups
- 1 1/2 cup of sugar
- 1 cup water
- one navel orange add the juice of 1/2 and cut the other 1/2 in chunks and add to the cranberry mixture in the pan
- 1 sliver of fresh ginger about the size of a garlic clove, peeled
Instructions
- CRANBERRY SAUCE
- In a medium sized bowl, rinse the cranberries with cool water, and remove any stems or blemished berries. Drain the cranberries in a colander.
- Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally until the sugar dissolves.
- Continue boiling 5 minutes longer, stirring occasionally.
- Stir in cranberries. Add in the orange juice, chunks and ginger. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Simmer for about 20 minutes. Don’t worry if every single cranberry does not completely pop.
- When the sauce is cooked, spoon out the orange pieces and the ginger sliver. Pour sauce into bowl or container.
- TURKEY WINGS
- Preheat oven to 275F. Using paper towels, pat wings dry and transfer to a large bowl. Toss with oil, thyme, salt and pepper, and transfer to a large roasting pan. Pour broth into pan and cover snugly with foil. Roast until meat is very tender, about 2 1/2-3 hours.
- Remove pan from oven and preheat broiler. Line a large rimmed baking sheet with foil. Use tongs to arrange wings on it in a single layer and broil, watching closely, until crisp with bits of char, 6 to 8 minutes. You could spread the cranberry sauce on the wings during the last couple of minutes. Keep on eye on it so it doesn’t get too brown. (Depending on size of broiler and baking sheet, work in batches if needed.)
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