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Ingredients

• ✓ turkey wing
• seasoned salt
• seafood seasoning
• cayenne pepper
• garlic powder
• canola oil

Instructions

1. 1 Season turkey wing pieces on all sides with seasoned salt, seafood seasoning, cayenne pepper, and garlic powder. Transfer into a resealable plastic bag; seal bag and marinate in the refrigerator for 4 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Cook turkey wings in hot oil for 15 minutes; turn wings over and continue cooking until the meat is no longer pink at the bone, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By NANCIG

Ingredients

• ✓ turkey wing
• salt-free seasoning blend
• paprika
• celery salt
• salt
• black pepper
• onion
• garlic

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Pat turkey wings dry with paper towels; cut into 3 or 4 pieces. Mix seasoning blend, paprika, celery salt, salt, and pepper together in a small bowl. Coat wing pieces lightly with seasoning mixture. Place wing pieces in a 9x13-inch baking dish; spread onion and garlic over wings. Cover with aluminum foil.
3. 3 Place baking dish in center of preheated oven; bake until wings are easily pierced with a fork, about 2 1/2 hours. Raise oven temperature to 350 degrees F (175 degrees C); remove aluminum foil. Bake until wings are well-browned, 15 to 20 minutes more.

By BrooklynKim

Ingredients

• ✓ turkey wing
• cream of mushroom soup
• salt
• black pepper
• garlic powder
• seasoned salt
• water
• saffron rice

Instructions

1. 1 Place turkey wings, cream of mushroom soup, salt, black pepper, garlic powder, and seasoned salt in a 6-quart slow cooker. Add enough water to cover; stir to combine.
2. 2 Cover slow cooker. Cook on High for 6 hours or Low for 8 hours.
3. 3 Stir rice into slow cooker; continue cooking until rice is tender, 15 to 20 minutes more.

By tybright31

Ingredients

• ✓ turkey wing
• onion
• seasoned salt
• poultry seasoning
• black pepper
• garlic
• water
• cream of mushroom soup

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish and cover.
3. 3 Bake in the preheated oven until browned, about 1 hour.
4. 4 Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings in the casserole dish and return to the oven, uncovered.
5. 5 Continue baking, uncovered, until golden brown, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Makenzie and Cy

Ingredients

• ✓ turkey wing
• onion
• water
• chicken broth
• carrot
• thyme
• all-purpose flour
• butter
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
4. 4 Roast in the preheated oven until wings are browned, about 1 hour 15 minutes.
5. 5 Transfer wings and onions to a 5-quart stockpot.
6. 6 Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan.
7. 7 Pour water and pan scrapings into the stockpot.
8. 8 Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
9. 9 Reduce heat to medium-low and simmer, uncovered, for 1 ½ hours.
10. 10 Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
11. 11 Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables.
12. 12 Skim and discard fat from the turkey broth, then bring to a gentle boil.
13. 13 Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth.
14. 14 Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
15. 15 Serve immediately, or cool and store in airtight containers. Refrigerate up to 3 days or freeze up to 3 months.

By SUE1956

Ingredients

• ✓ turkey wing
• onion
• celery
• carrot
• garlic
• white wine
• chicken broth
• water
• thyme
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer cooked wings and vegetables to a large pot. Place the roasting pan over two stove burners on medium-high heat, then pour white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
3. 3 Pour chicken broth and water into the pot, and season with thyme. Push turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
4. 4 Whisk flour into turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

By johnjacoby

Ingredients

• ✓ turkey wing
• onion
• carrot
• celery
• vegetable oil
• water
• water
• thyme
• garlic
• butter
• all-purpose flour
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine onion, carrots, celery, and oil in a large roasting pan; toss to coat. Place turkey wings on top of vegetables.
3. 3 Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
4. 4 Transfer turkey wings and vegetables to a large stockpot.
5. 5 Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits.
6. 6 Pour mixture into the stockpot and add 10 cups cold water, thyme, and garlic.
7. 7 Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process, reserving 2 tablespoons.
8. 8 Strain turkey stock and reserve 6 cups stock; discard all solids.
9. 9 Heat butter and reserved turkey fat in a large saucepan over medium heat. Whisk in flour and cook until it smells like cooked pie crust, 2 to 3 minutes.
10. 10 Slowly pour in reserved turkey stock, whisking constantly.
11. 11 Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and black pepper.
12. 12 Serve and enjoy!

By John Mitzewich