These turkey wings belong somewhere in the middle of Thanksgiving and game day. Slow-cooked with onions and BBQ sauce for a fall-off-the-bone tenderness, they're irresistible just about any time of year.
4 pounds turkey wings
2 onions, sliced thinly
2 cups barbecue sauce
Place the turkey wings in the bottom of the crock pot. Top with the sliced onion.
Evenly pour half of the barbecue sauce over the top of the onions. Cover the crock pot and cook on low for 4-6 hours.
Turn the crock pot to high. Add the remaining barbecue sauce and cook on high heat for 1 hour.
Serve the turkey wings with the sauce.
Add a splash of apple cider vinegar or Worcestershire sauce to the barbecue sauce for extra flavor.
For a smoky flavor, you can add a dash of liquid smoke or smoked paprika to the barbecue sauce.
If you prefer crispy skin, you can broil the turkey wings in the oven for a few minutes after cooking to crisp them up.
Try different barbecue sauce flavors such as honey mustard, spicy chipotle, or teriyaki.
To reduce the sweetness of the barbecue sauce, you can balance it with some lemon juice or vinegar.
For a sticky glaze, brush the turkey wings with extra barbecue sauce before serving and briefly broil them to caramelize the sauce.
For extra flavor, marinate the turkey wings in the barbecue sauce for a few hours before cooking.
Trim any excess fat or skin from the turkey wings before cooking to reduce greasiness.
To add a kick of heat, add hot sauce or crushed red pepper flakes to the sauce.
If you're short on time, you can cook the turkey wings on high heat for 2-3 hours in the crock pot.
Try finishing the turkey wings on the grill for a charred and smoky flavor.
For a healthier option, use a sugar-free or low-sugar barbecue sauce. Just make sure it's heat stable so it doesn't become bitter when cooked.
To adjust the spice level, use a spicy barbecue sauce or add hot sauce, cayenne pepper, or crushed red pepper flakes to your favorite barbecue sauce.
The turkey wings are done when the meat is tender and easily falls off the bone. You can use a meat thermometer to test that they have an internal temperature of 165 degrees F.
If you want to remove the bones you certainly can or simply cut other dark meat turkey into wing-sized pieces. Just adjust the cooking time as needed as boneless will cook much faster.
Store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven before serving.
While turkey wings are recommended for this recipe, you can also use turkey drumsticks or thighs, chicken wings or drumsticks, or even pork ribs, adjusting the cooking time as needed.
You can bake the turkey wings in the oven at 350 degrees F for 1 1/2 to 2 hours or until done, covering them with foil for the first hour and removing it for the last 30 minutes. Baste the wings frequently with the barbecue sauce.
Yes, cooked wings can be frozen for up to 2-3 months. Make sure they are completely cooled before transferring to a freezer-safe container. Thaw in the refrigerator before reheating.
While you can remove the skin if you prefer a lighter dish, keeping the skin on can add extra flavor and keep the meat moist during the slow cooking process.
Reheat them in the oven at a low temperature, covered with foil, to prevent them from drying out.
You can use a different sauce such as buffalo sauce, teriyaki sauce, or even a homemade marinade.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
October 28, 2013
I actually used turkey legs and wings in this recipe. Turned out very good. I think next time I might just do all legs though because the wings were a little hard to eat and not a lot of meat on them.