Even on Thanksgiving day, my favorite part of the turkey and likely the only part I eat is the wing, for some reason. I like how it locks in flavor. During other times of the year, I don't have much of an apetite for turkey except for a good turkey wing. Turkey wings are huge and one can be shared among a few people but to achieve that, you have to cut adequate meat off the bone and not let any be wasted. Because turkey wings are so big, it can be tricky to cook them evenly. You might end up with the meat seeming tough instead of tender and if that is the case, indeed some might stay on the bone and be wasted. I think that the best way to cook a turkey wing is in the slow cooker. If you are someone that eats meat and likes it to be very tender and juicy, falling off the bone, then a slow cooker is a good investment. We are behind the times, I know but I was delighted when my husband randomly brought home a slow cooker the other day. Not so random, I guess. We had been talking about purchasing one for a while now. The thing with these type of appliances, is that if you wait a while, when they are no longer new on the market (when they are new is the time when everyone wants to grab one up), then the price goes way down later. Our Continental slow cooker was purchased for just $20. This turkey meal is the first I have prepared with it, the first of many meals to come.

 If you too are using a slow cooker for the first time, it is important to read your instruction manual carefully. Keep the slow cooker on a heat resistant surface when in use and far away from the stove, gas oven or other heated kitchen appliances that might be in use. Remove the ceramic container inside, rinse thoroughly with soapy water, dry well and place back into the unit before you begin.

Do not put any frozen or very cold food into the slower cooker and when the meal is complete, do not store leftovers in the refrigerator, in the slow cooker itself. After you remove all food, wash and dry the inner ceramic container of the slow cooker again and store the leftover food in a seal tight plastic container or tupperware.

To begin, take a package of two fresh or once frozen, thawed  turkey wings, rinse them well with water and pat dry. Season very generously with a variety or seasonings. You will notice from my recipes that I never use just salt and pepper but rather a multitude of seasonings for very flavorful meat. Hey, if Kentucky Fried Chicken aka KFC can use 13 special herbs and spices, why not me?

For these large pieces of meat, with so much surface area be sure to marinate well and allow flavor to lock in. Seasoning the meat before hand, placing it in a bowl covered with plastic wrap and keeping it on the bottom shelf of the refrigerator a couple of hours before cooking time can really aid with attaining the most flavorful results.

I suggest using a combination of a least six of the following seasonings: garlic, parsley, oregano, thyme, ginger, black pepper, red pepper, paprika, salt

I use all of these seasonings with black pepper, garlic, and parsley in the greatest abundance,

 After the slow cooker has been cleaned and the turkey washed and seasoned, place the turkey wings side by side into the slow cooker. Add a cup of water or canned soup for reduction. Note that in a slow cooker, you will need less liquid than you will for the stove top. In the slow cooker, the water does not boil away/ evaporate as readily.

Cover the slow cooker, plug it in and set it on high for two to three hours. Reduce it to low for an additional five to six hours. Yes, total cooking time is seven to nine hours. Slow cookers allow for easy clean up and minimal supervision so you can leave you meal cooking and go about doing other things. There is no need to be on constant watch for burning or scorching or to be stirring frequently. The meat comes out extremely succulent and tender and just one meal that good is worth the $20 paid for the slow cooker. I give slow cookers two thumbs up!