Smothered Turkey Wings

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Smothered Turkey Wings

The third recipe in my budget kuts series is smothered turkey wings. I’m accustomed to eating turkey legs, turkey breast, turkey necks and turkey wings year around so when Thanksgiving comes around eating turkey holds no luster. This recipe is for delicious turkey wings that will hit the spot when it’s served over rice with sweet peas. Maybe this year instead of cooking a whole turkey you’ll make some wings.

Smothered Turkey Wings

Tips for Success:

If you’re not scared this recipe work well with turkey necks just get your butcher to cut the halves or thirds depending on size. If you stop after pouring the gravy over wings, allow to cool wrap and place in fridge.

The next day take out of fridge for 15-20 minutes to come to room temperature before cooking.

Smothered Turkey Wings

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Recipe:

Smothered Turkey Wings
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Smothered Turkey Wings

The third recipe in my budget kuts series is smothered turkey wings. I’m accustomed to eating turkey legs, turkey breast, turkey necks and turkey wings year around so when Thanksgiving comes around eating turkey holds no luster. This recipe is for delicious turkey wings that will hit the spot when it’s served over rice with sweet peas. Maybe this year instead of cooking a whole turkey you’ll make some wings.
Course Main Course
Cuisine American, Creole, Southern
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4

Ingredients

  • 8 turkey wings
  • 2 tablespoons Savory blackening seasoning or seasoning salt
  • 1 tablespoon salt
  • 2 tablespoon oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 stalks celery chopped
  • 1 shallot chopped
  • 4 garlic cloves chopped
  • 1 teaspoon dry thyme
  • 10 sage leaves chopped or 2 teaspoons dried sage
  • 1 teaspoon cayenne
  • 6 bay leaves
  • 3 tablespoons flour
  • 6 cups unsalted chicken stock
  • 2 tablespoons worcestershire sauce
  • 8 green onions chopped, garnish
  • ½ cup Italian parsley chopped, garnish

Instructions

  • Season wings evenly on both sides with savory seasoning and salt. Place in a large baking pan.
  • Heat a heavy bottom pot over medium heat, add oil and cook onion, bell pepper, celery, and shallot for 2-3 minutes. Add garlic, thyme, sage, cayenne, bay leaves and flour cook for 1 minute, making sure flour has coated all vegetables. Add chicken stock, worcestershire and bring to a boil. Pour over wings and cover pan with foil. This is a good time to stop if prepping the day before. Pop in the oven for 2 ½ hours. Wings are done when you can easily pierce with a knife.
  • Serve wings over rice or mashed potatoes with pan gravy and garnish with green onions and parsley.

Notes

Preheat oven 275 F.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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