Description
Fall-off-the-bone turkey wings with a sweet-tart cranberry-pomegranate glaze and rich caramelized onions, finished with a sticky orange marmalade glaze.
Ingredients
Scale
- For the Turkey Wings:
- 6 turkey wings, separated at joints
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar (optional)
- For the Glaze:
- 1 cup cranberry juice
- 1/2 cup pomegranate juice
- 1/4 cup orange marmalade
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- For Garnish:
- Fresh pomegranate arils
- Fresh cranberries
- Chopped fresh parsley
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, toss turkey wings with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Arrange wings in a single layer in a large roasting pan or on a baking sheet lined with parchment paper.
- Roast for 45 minutes, or until browned and cooked through, turning once halfway through.
- While wings roast, prepare caramelized onions: In a large skillet, melt butter with olive oil over medium heat. Add sliced onions and salt. Cook, stirring occasionally, for 20-25 minutes until deep golden brown. Stir in balsamic vinegar, if using, and cook for 1 more minute. Set aside.
- In a medium saucepan, combine cranberry juice, pomegranate juice, orange marmalade, honey, soy sauce, ginger, and garlic. Bring to a simmer over medium heat, stirring frequently.
- In a small bowl, mix cornstarch with water to make a slurry. Whisk the slurry into the sauce. Cook, stirring, until the sauce thickens, about 3-5 minutes. Remove from heat and set aside.
- Once wings are roasted, brush generously with the glaze on both sides.
- Increase oven temperature to 400°F (200°C). Roast wings for an additional 10-15 minutes, basting once with accumulated pan juices and extra glaze, until sticky and caramelized.
- Remove wings from oven and let rest for 5 minutes.
- Spoon caramelized onions onto a serving platter. Arrange turkey wings on top.
- Drizzle with remaining glaze (if desired, warm it first). Garnish with pomegranate arils, fresh cranberries, and parsley. Serve hot.
Notes
For extra flavor, marinate the wings in a bit of the glaze for 2-4 hours before roasting. If you don’t have pomegranate juice, use extra cranberry juice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 520 kcal
- Sugar: 28 g
- Fat: 22 g
- Carbohydrates: 38 g
- Protein: 45 g