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

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: American, Creole, Southern
Servings: 4
Author: Kenneth

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

Notes

Preheat oven 275 F.
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.

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