Ingredients
Turkey Wings
- 4 ½ lbs. turkey wings (about 6 wings)
- ¼ cup extra virgin olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons Lawry’s seasoning salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup water or chicken stock
- 1 tablespoon organic all-purpose flour
- 1 cup whole cranberries, fresh or frozen
- 4 thyme sprigs
Cranberry Pomegranate Glaze
- 1 cup whole cranberries, fresh or frozen
- 1 cup pomegranate juice, premium
- ½ cup organic brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons warm water
- 1 lemon, sliced (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking the turkey wings evenly.
- Prepare the Turkey Wings: In a large bowl, toss the turkey wings with olive oil, smoked paprika, Lawry’s seasoning salt, garlic powder, and onion powder until they are evenly coated with the spice mixture.
- Arrange Wings for Baking: Place the seasoned turkey wings in a large baking dish or roasting pan. Add water or chicken stock to the bottom of the dish, which will keep the wings moist and help in cooking.
- Prepare the Glaze Base: In a small bowl, mix the organic all-purpose flour with a bit of water to create a slurry; this will help thicken the sauce later. Set aside.
- Make Cranberry Pomegranate Glaze: In a saucepan over medium heat, combine 1 cup of whole cranberries, pomegranate juice, and brown sugar. Bring to a gentle simmer, stirring occasionally until cranberries start to burst and the sugar dissolves, about 10 minutes.
- Thicken the Glaze: Dissolve cornstarch in warm water to make a slurry, then slowly whisk it into the simmering glaze. Continue cooking until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- Combine Cranberries and Thyme: Scatter the remaining 1 cup of whole cranberries and thyme sprigs over the turkey wings in the baking dish, allowing their flavors to infuse during baking.
- Bake the Turkey Wings: Cover the baking dish loosely with foil to retain moisture and bake for about 1 hour, basting occasionally with the glaze and pan juices to keep the wings flavorful and moist.
- Finish with Glaze and Broil: Remove the foil, brush the wings generously with the cranberry pomegranate glaze, and bake uncovered for an additional 15-20 minutes to allow the glaze to caramelize and the skin to crisp up. Optionally, you may broil for 2-3 minutes for a more charred finish, watching carefully to avoid burning.
- Serve: Remove thyme sprigs, arrange the baked turkey wings on a serving platter, and garnish with lemon slices for a fresh burst of flavor. Serve hot and enjoy!
Notes
- You can substitute water with chicken stock for richer flavor.
- Frozen cranberries can be used if fresh are not available; rinse them before use.
- Adjust the sweetness of the glaze by adding more or less brown sugar according to taste.
- For a thicker glaze, cook the sauce a bit longer before adding the cornstarch slurry.
- Leftover turkey wings can be stored in the refrigerator for up to 3 days, and the glaze can be reheated as a sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
