Prep the aromatics and turkey

• Chop the onion.
• Rinse the smoked turkey wings under water.

Sear the turkey wings

• Heat a deep pot over medium-high heat.
• Add the avocado oil.
• Add the turkey wings and brown them to give them color.

Build the stock

• Add the onions, seasoned salt, Cajun seasoning, red pepper flakes and garlic and herb seasoning.
• Add a splash of apple cider vinegar and the chicken broth.
• Top up with water until everything is completely covered.

Simmer the stock

• Cover and bring to a boil.
• Reduce the heat to low and let it cook for a couple of hours.

Clean the collard greens

• Remove and discard the stems, stack the leaves, roll them up and slice them into a bowl.
• Add salt and a little vinegar to water and agitate the greens to knock off the dirt.
• Transfer the greens to a second bowl of clean water.

Cook the greens

• Remove the turkey wings from the stock into a bowl.
• Stuff the greens into the pot, cover, reduce the heat to medium-low and cook.

Shred the turkey

• Let the turkey meat cool, then slide all the meat off the bone.
• Return the bone to the pot and let it cook for a minute.

Finish the greens

• Once the greens are almost tender, add the shredded meat back in and mix it through.
• Add the hot sauce and give it one final mix.