Turkey Wings

What it's good for:

Braise them in broth or wine at 325°F for 2–3 hours until the meat is tender and falling off the bone. Roast them at 400°F for 60–75 minutes until the skin is crispy and they hit 165°F.

Turkey wings have more meat on them than chicken wings and do especially well braised low and slow.

Here's what you're getting:

Turkey wings from birds raised on open pasture supplemented with GMO-free feed. More flavor than conventional wings because the birds actually lived outside and moved around.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed turkey wings in the fridge for 1-2 days, or refreeze immediately if not using.