Ingredients:

  • 4 lbs pre-smoked turkey wings, split into flats and drums
  • 2 tbsp olive oil
  • 1 tbsp low-sodium poultry seasoning
  • 1/2 cup unsalted butter, melted
  • 6 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves, stripped
  • 1.5 cups low-sodium chicken or turkey broth
  • 1 large white onion, sliced into thick rings

Instructions:

  1. Preheat your oven to 350°F. Lay the sliced white onion rings in a single layer at the bottom of your roasting pan. These act as a natural trivet, keeping the turkey from sticking to the pan and burning.
  2. Pat the 4 lbs of turkey wings dry with paper towels. Rub them with 2 tbsp of olive oil, then sprinkle the 1 tbsp of low sodium poultry seasoning all over. Ensure you get into the joints and crevices.
  3. Place the wings on top of the onions. Pour the 1.5 cups of low sodium chicken broth into the corner of the pan — don't pour it directly over the wings, or you'll wash off the seasoning. Cover the pan tightly with two layers of foil.
  4. Slide the pan into the oven. Bake for 1 hour 30 mins until the meat begins to pull away from the bone slightly. This long steam session is what makes the meat fall off-the bone tender.
  5. While the turkey is baking, melt 1/2 cup of unsalted butter in a small saucepan over low heat. Add the minced garlic paste, chopped rosemary, and thyme. Simmer for 2 minutes until the garlic is fragrant but not browned.
  6. Remove the turkey from the oven and carefully peel back the foil (watch out for the steam!). Using a brush or a spoon, coat every inch of the wings with that garlic herb butter.
  7. Turn the oven heat up to 425°F. Put the turkey back in, uncovered this time. Roast for 15 minutes until the skin is sizzle popping and golden brown. This over high heat blast carmelizes the butter and crisps the edges.
  8. Let the wings rest in the pan for 10 minutes before serving. This allows the fibers to reabsorb some of the herb infused juices from the bottom of the pan.