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!
Slow Roasted Turkey Wings
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!
Slightly adapted from Oprah Magazine
Slow-Roasted Turkey Wings
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.)
[…] managed to have enough turkey leftover to finally make this turkey pot pie. Unless you made these Slow Roasted Turkey Wings, you should have a little bit of turkey leftover! This turkey pot pie would go great with our […]