Ingredients
- For the Turkey Wings:
- 8 whole turkey wings
- 1/4 cup olive oil
- 3 tbsp poultry seasoning
- Kosher salt, to taste
- Black pepper, to taste
- For the Turkey Stock (optional):
- Leftover bones from turkey wings
- Pan drippings from roasted turkey wings
- 2-3 carrots, roughly chopped
- 1 onion, quartered
- A handful of parsley
- 1 celery stalk, roughly chopped
- Any additional vegetables (like carrot tops, celery leaves, etc.)
Equipment
- Large casserole dish or baking sheet with sides
- Foil
- Slow cooker
- Kitchen spider or slotted spoon
- Strainer or cheesecloth
- Clean jars for storing stock
Instructions
Preparing the Turkey Wings:
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit.
- Prepare the Wings: Arrange the turkey wings in a large casserole dish or a baking sheet with raised edges to catch drippings.
- Season the Wings: Brush both sides of the wings with olive oil. Evenly sprinkle poultry seasoning, salt, and pepper over the wings.
- Bake Covered: Cover the wings with aluminum foil and place them in the preheated oven. Bake for 30 minutes.
- Crisp the Wings: After 30 minutes, remove the wings from the oven. Increase the oven temperature to 425 degrees Fahrenheit. Remove the foil and return the wings to the oven. Bake for another 30 minutes or until the wings are crispy and golden brown.
- Check for Doneness: Ensure the internal temperature of the thickest part of a wing reaches 165 degrees Fahrenheit, indicating they are fully cooked.
Making the Turkey Stock:
- Prepare the Stock Ingredients: After enjoying the turkey wings, save the leftover bones and pan drippings. Place them in a slow cooker along with the chopped carrots, onion, celery, parsley, and any other leftover vegetables.
- Cook the Stock: Fill the slow cooker with water to cover the ingredients. Set it on low and let it simmer overnight.
- Strain the Stock: In the morning, turn off the slow cooker and allow the stock to cool. Use a kitchen spider or slotted spoon to remove and discard the large pieces of bones and vegetables. Strain the stock through a cheesecloth or a fine mesh strainer into clean jars.
- Store the Stock: Seal the jars and store them in the refrigerator or freeze them. The amount of stock will vary based on the size of your slow cooker and the amount of water used.
Recipe Notes:
- Adjust Cooking Time for Size: Larger turkey wings may require additional cooking time to reach the proper internal temperature.
- Serving Suggestions: These turkey wings can be served plain or tossed in your favorite wing sauce for added flavor.
- Using Leftovers: This recipe is a great way to utilize leftover vegetables and bones, reducing waste and enhancing your meals with homemade stock.
This version provides a clearer step-by-step process and additional tips to ensure both the wings and stock turn out perfect.