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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 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 Cooking Tips:
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.
Can you make ahead?
Freezer: You can make the smothered turkey wings in advance, cool off and place in an airtight container. Keep in the freezer for 3 months max. Thaw 48 hours before using.
Fridge: After turkey wings cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Turn on heat to medium, add all ingredients in a medium sauce pan, cover, cook until mixture starts to boil. About 10 minutes or less.
latest Recipe Video:
This recipe works great with chicken too.
what to serve with Smothered Turkey Wings?
- Pecan Surf & Turf with Thyme Squash and Garlic Herb Grits
- Flatbread with Shallot Herb Butter
- Whiskey Banana Pudding
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Smothered Turkey Wings
- 8 turkey wings
- 2 tablespoons Savory seasoning or seasoning salt
- 1 tablespoon kosher 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
- Preheat oven to 275 F degrees, 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.