I can’t say enough about this months Superbowl Kosher Connection link-up. Excuse me while I go nuts for a minute…WOOHOOO!!! GO HAWKS!!!!! The Seattle Seahawks are going to the Superbowl and I am freaking out. I was born and raised in Seattle and my entire family still lives there (my parents, sisters and brother with their families) so my heart still belongs in the Emerald City. So all I can really say is eat these wings and root for the Hawks!!! Would you like me to use a few more exclamation points? Can you tell that I’m just a little bit excited?
Herb Braised Turkey Wings
6-8 large turkey wings (or 12 small wings)
2 large carrots, diced
2 large celery stalks, diced
1 large onion, diced
2 pieces thick cut lamb bacon, chopped (you can also use turkey bacon)
4 cups turkey broth
4 cloves garlic, minced
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 Tbsp extra virgin olive oil
1/4 tsp ground cloves
salt and pepper, to taste
Check out this big beautiful turkey wings from KOL Foods! They didn’t need any prep either. No feathers to remove!
I preheated the oven to 350 degrees F. In my trusty dutch oven (you can use any large oven-proof heavy pan) over medium-high heat, I cooked the chopped lamb bacon for 2-3 minutes, until crispy. I removed the lamb bacon from the pan and set aside to cool.
I added the turkey wings to the hot pot, three at a time. You want to make sure not to crowed the pan or the turkey wings won’t brown properly. I browned the wings for 5 minutes on each side, until the skin was crispy. I removed the turkey wings and set them aside on a plate near the stove to add back in later on.
I added the olive oil to the pan to heat up then added the garlic, carrots, celery and onions. I cooked the mixture for 5 minutes, until soft and beginning to brown.
I poured in the broth and deglazed by scraping up those delicious brown bits off the bottom. Those bits add major flavor to the turkey! I added the rosemary, thyme and bay leaves to the dutch oven and brought the mixture to a boil.
I added the turkey wings back to the dutch oven, covered it and placed the pot in the oven to braise for 4 hours.
4 patient hours later, the turkey wings came out of the oven! The broth had reduced to a thick sauce and the wings were dark and rich with flavor.
I separated the sauce from the wings, reheated the cooked lamb bacon for a few seconds in the microwave and sprinkled them over the wings on the platter.
Check out that crispy skin!
Who needs a fancy platter?
Yup, that’s a dessert plate…because 4 hour braised turkey wings are the appetizer, main AND dessert!
Save RecipeIngredients
Instructions
