Separate the collard green leaves from the stems. You can do this by holding the stem and tearing the leaf away or using a knife to cut along the stem.
Wash your collards by filling a large bowl or clean sink with cold water. Submerge the collard greens in the water and gently agitate them to help loosen any dirt or grit.
chop collards into ribbons and set aside
In a large stock pot add chopped onions and minced garlic; sauté until onions are translucent.
Place turkey wings in the pot to brown slightly and infuse smoky flavor.
Add chicken broth, sugar, apple cider vinegar, bayou city seasonings, cayenne, chicken bouillon, salt, and pepper. Bring to a simmer and cover. Let cook for about 1 hour until the smoked turkey is tender.
Remove turkey wings and separate the meat from the bone, roughly pulling the meat apart with your hands.
Add the meat back to the pot along with the collard greens. Reduce heat to low, cover, and simmer for 1 to 1.5 hours, stirring occasionally.
Taste and adjust seasoning as needed.
Serve hot and savor the smoky, savory goodness.
