Collard greens have been cooked and used for centuries. The Southern-style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as “pot likker”) is of African origin. The slaves of the plantations were given leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig’s feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking
Cooking smoked turkey wings to perfection when making greens takes time and care With the right technique, you’ll achieve tender, fall-off-the-bone meat that infuses the greens with rich, smoky flavor In this guide, I’ll walk you through everything you need to know to nail smoked turkey wings every time.
Why Cook Greens with Smoked Turkey Wings?
Smoked turkey wings are a soul food staple for good reason. When simmered with greens, the wings impart deep smoky notes while also providing a hearty meatiness. The low and slow cooking breaks down the collagen-rich wings into luscious shreds of meat.
Beyond amazing flavor, smoked wings give greens a protein boost. Together, they make a nutritious, comforting one-pot meal. Compared to other smoked meats like ham hocks or pork neckbones, turkey wings are lower in fat and calories too.
Cooking greens with smoked turkey just feels nostalgic, bringing that taste of tradition on a Sunday afternoon. From their tenderness to their wood-fired aroma, smoked turkey wings give greens an unmistakable soulfulness.
How Long Should You Cook Smoked Turkey Wings?
Perfectly cooked smoked turkey wings for greens need 2-3 hours of gentle simmering. This extended cook time allows the meat to become fall-off-the-bone tender and infuse the greens with maximum smoky flavor.
While the long cooking rewards you with amazing greens, don’t let those wings go much past 3 hours or they can start to get stringy and dried out. Keep to that 2-3 hour window for the best texture and taste.
Step-by-Step Guide to Cooking Smoked Turkey Wings with Greens
Follow these simple steps for soulful, smoky greens every time
1. Add Wings to a Large Pot and Cover with Water
Place thawed smoked turkey wings in a heavy bottomed stock pot or dutch oven. Cover the wings completely with water – about 2 inches above the wings.
This will create a flavorful turkey broth as the wings cook. You can also use chicken stock or broth if you prefer.
2. Bring to a Boil Then Simmer on Low
Bring the pot of wings and water to a boil over high heat. Once boiling, reduce heat to low and let simmer.
Keep the liquid at a gentle simmer. You don’t want the broth boiling too vigorously or it can make the wings stringy.
3. Cook Wings 2-3 Hours
Let wings simmer on low for 2-3 hours, checking occasionally. This extended simmering cooks the wings until fork tender and falling off the bone.
4. Meanwhile, Prep and Wash Greens Thoroughly
As the wings simmer away, prep your greens. Separate leaves from stems and chop into bite-size pieces.
Give the greens a good wash in cold water to remove any dirt or grit. Drain well before adding to the pot.
5. Add Greens and Seasonings to the Pot
Once smoked wings are tender, add your chopped greens to the pot. Push them down into the broth.
Season with salt, pepper, garlic, hot sauce – whatever flavors you like! Let simmer 45 mins to an hour until greens reach desired tenderness.
6. Adjust Seasoning and Serve
Give the pot a taste and tweak any seasonings to your preferences. Remove wings from pot and take meat off bones.
Add turkey meat back to the greens and serve up this soulful dish! Sprinkle with hot sauce if you like an extra kick.
Tips for Perfectly Cooked Smoked Turkey Wings
Here are some handy tips to ensure your smoked wings reach maximum flavor and tenderness:
- Use a heavy bottomed pot to prevent scorching and evenly distribute heat
- Keep broth at a gentle simmer to prevent wings from drying out
- Add aromatics like onion, garlic, bay leaves to bump up flavor
- Feel free to use chicken broth or stock along with water for extra richness
- Mix and match greens like collards, kale, mustard, or turnip greens
- Season well with salt, pepper, hot sauce, vinegar to balance flavors
- Let wings cool before removing meat to prevent shredding
- Add turkey meat back to greens after removing bones
What Greens Go Well with Smoked Turkey Wings?
Beyond classic collard greens, all kinds of hearty greens pair deliciously with smoked turkey wings. Some top options include:
- Kale – Curly kale or black kale add texture and an earthy flavor
- Mustard Greens – Spicy mustard greens cut through the rich wings
- Turnip Greens – Slightly bitter turnip greens balance the smoky meat
- Spinach – Spinach wilts down for a more delicate green option
- Mixed Greens – Use a blend like collards, kale, cabbage for variety
Mix and match or use just one variety – any hearty green will soak up those smoky, savory flavors beautifully.
Signs Your Smoked Turkey Wings Are Done
Here are a few signs to look for so you’ll know when your smoked turkey wings are ready:
- Meat is pulling away from the bones
- Wings are fork tender with no resistance
- Meat shreds easily when poked with a fork
- A knife inserted into meat meets little resistance
- Wings have simmered 2-3 hours on low
Once you see these signs, you’ll know your smoked turkey wings are fall-off-the-bone tender and ready for shredding.
Serving Up Your Smoky Greens
Smoked turkey wings with greens make for a stellar soul food main dish. Here are some tasty sides to round out the meal:
- Cornbread – Crumbly cornbread is perfect for soaking up pot likker
- Mac and Cheese – Creamy, cheesy mac is a classic pairing
- Fried Fish – Crispy catfish or tilapia balances the greens
- Potatoes – Mashed potatoes or potato salad complete the plate
- Rice – Jasmine rice or savory Cajun dirty rice
- Corn – Grilled corn on the cob adds sweetness
- Sweet Potato Casserole – For some extra sweetness alongside
Can’t go wrong rounding this hearty main out with some soulful sides! Dig in to a mouthwatering meal.
Storing and Freezing Leftover Greens
Like many dishes, leftover greens taste even better after the flavors have mingled. Store them in the fridge for 3-4 days. Reheat gently before serving.
You can also freeze smoked turkey wings and greens for up to 3 months. Cool completely before transferring to airtight containers or freezer bags. Thaw in the fridge before reheating on the stovetop or in the microwave.
Satisfying Soul with Smoked Turkey Wings and Greens
When you take the time to let smoked turkey wings simmer for hours, you’re rewarded with succulent, smoky meat that takes greens to new heights. Keep to that 2-3 hour timeline for the ideal tenderness. Mix up your greens and seasonings to please your palate. Settle in with a bowl of these richly satisfying greens and you’ll be filled up with soul.
Watch me make these Southern Collard Greens from start to finish!
Southern Collard Greens w/Smoked Turkey Legs | Collard Greens Recipe
FAQ
How to cook already smoked turkey wings?
Are store bought smoked turkey wings cooked?
How long to cook a cooked smoked turkey?
Why are my smoked turkey wings tough?
How long do you cook Turkey wings in a crock pot?
Add the collard greens, oil, sugar, chile flakes, and salt and black pepper to taste and return to a boil. Cover, turn the heat to medium-low, and simmer until the greens are tender, about 2½ hours. Using tongs, transfer the turkey wings to a cutting board.
How do you cook a smoked turkey?
Using , a large pot adding olive oil, diced onions, sautéing until translucent. Adding minced garlic and combining. Combining all ingredients. Adding water, and Smoked Turkey pieces (or Pork Pieces) on low heat. Allowing me so go through slow cooking process until tenderized.
How do you cook smoked turkey legs?
Place smoked turkey legs in a large pot over medium heat. Pour water over them, ensuring it’s 2 inches above the turkey legs. Dissolve chicken bouillon cubes in the water. Add seasoned salt, black pepper, granulated garlic, granulated onion, kosher salt, and red pepper flakes. Pour in Worcestershire sauce and apple cider vinegar.
Can I use smoked turkey legs for collard greens?
I only use smoked turkey legs or wings for my southern style collard greens because they are really delicious and less in fat than ham and bacon but feel free to use your choice of smoky meat. You can use a mixture of collards and other greens if you choose to. You can also use bacon grease in place of oil.