Turkey Wings

I’ve used large turkey wings, along with turkey carcass the last two times I've made stock. I had two left in my freezer to use up, so decided to use the frozen turkey meat I had left over from Thanksgiving, along with the wing meat for enchiladas. I dumped the frozen wings into a Dutch oven, added a bay leaf, some garlic cloves, cut in half, and some poultry seasoning. I cooked until the wing meat released from the bones. I did not want to dry the meat out. I was amazed that the resulting stock had a richness that the stock made with the carcass, carrots, celery, onion, garlic, etc, did not have. So now I am wondering about forgetting about the carcass and just using the wings. Anyone else use turkey wings for making stock?

Karen -

The wings went into my last batch of turkey stock from this past Thanksgiving. It was the best I've ever made but the carcass was in there along with the veggies and wings so I don't know what their contribution was.

I really can't imagine there would be a difference between the wings and the rest of the carcass.

The wings are fattier.

I suppose, theoretically, more fat could carry more flavor, but the fat is removed in the end. Someone should do a blind taste test.