Smothered Turkey Wings (Printable Version)
Tender turkey wings bathed in rich gravy with savory spices and fresh vegetables, slow-cooked for depth of flavor.
# Everything You’ll Need:
→ Turkey Wings
01 -
3 pounds turkey wings, separated into flats and drums
→ Seasoning and Oils
02 -
2 tablespoons olive oil
03 -
1 tablespoon Creole seasoning
04 -
1 tablespoon poultry seasoning
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
½ teaspoon cayenne pepper (optional)
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Vegetables
10 -
½ large yellow onion, sliced
11 -
1 medium green bell pepper, sliced
→ Liquids and Dairy
12 -
2 cups chicken broth
13 -
½ cup heavy cream
→ Thickening Agents and Herbs
14 -
2 tablespoons all-purpose flour
15 -
2 cloves garlic, minced
16 -
1 teaspoon fresh thyme leaves
# Steps to Cook:
01 -
Rinse turkey wings under cold water, pat dry thoroughly. In a large bowl, combine wings with olive oil, Creole seasoning, poultry seasoning, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper, tossing to coat evenly.
02 -
Heat a Dutch oven over medium heat and sear the seasoned turkey wings until golden brown on all sides, approximately 8 to 10 minutes. Remove wings and set aside.
03 -
In the same pot, add sliced onions and green bell peppers. Cook until softened, about 5 minutes. Add minced garlic and fresh thyme, cooking for an additional minute until fragrant.
04 -
Sprinkle flour evenly over the vegetables while stirring continuously to create a roux. Gradually whisk in chicken broth, ensuring a smooth consistency. Return the browned turkey wings to the pot.
05 -
Cover the pot, reduce heat to low, and simmer for approximately 90 minutes until the wings become tender and flavors meld.
06 -
Stir in heavy cream along with any reserved Creole seasoning. Allow to simmer for an additional 10 minutes to thicken and develop flavor before serving.
# Extra Suggestions:
01 -
For best results, use fresh poultry seasoning and adjust cayenne pepper according to heat preference.