I was going to make Ham and Bean Soup, but they were out of ham hocks, so I picked up a pack of the turkey wings from the same supplier. They're smoked and cured turkey wings in a cellophane pack. Picked up from the meat section of my local kroger.

The recipe calls for cooking the hocks for a while until they become tender, but I don't think I want to go this route with the wings. I'm concerned they'll turn to mush. Then again, it's dark meat turkey, so it's a little more resilient. Should I add em in 20 minutes before dinner time, then pull apart? Or proceed with the recipe as written?

https://www.seriouseats.com/ham-and-bean-soup-recipe-5221025

Also, curious to hear if others have used these before and how you've liked them.

I've used them in place of ham hocks for similar applications. They work well.

Thanks HTown. I appreciate your insight, as always.

I've made this several times with a smoked turkey leg but the recipe calls for leg or wings. Really delicious if you like collard greens.

https://www.staysnatched.com/instant-pot-collard-greens/

If they're smoked/cured then that should also help them hold together and not turn to mush, curing firms up the meat.