Smothered Turkey Wings
Tender, oven-braised turkey wings in a savory gravy with bell peppers, onions, garlic, rosemary and thyme. Serves 4–6.
Servings: 4 –6 servings
Ingredients
- 3-4 lbs turkey wings separated at the joint
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- ½ stick butter
- ¼ cup flour
- 1 head garlic halved crosswise
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- AP seasoning to taste
- Cajun seasoning to taste
- Chicken bouillon to taste
- Rosemary to taste
- Thyme to taste
- 4 cups chicken stock or Homemade Holiday House Stock
Instructions
- Heat the oven to 350°F. Pat the turkey wings dry, coat with the hot sauce and Worcestershire sauce, and season with AP and Cajun seasoning.
- Sear the wings in a heavy oven-safe braiser or Dutch oven until browned on both sides, working in batches if necessary. Remove the turkey from the pan.
- Melt the butter in the same pan. Add the diced onion and bell peppers and sauté until softened. Stir in the flour and cook, stirring, until the roux is lightly golden and no dry flour remains.
- Gradually whisk in the chicken stock, scraping up the browned bits. Add chicken bouillon to taste, keeping the salt in your stock and seasonings in mind.
- Add the halved head of garlic, rosemary and thyme. Return the turkey wings and any collected juices to the pan, then spoon gravy over the wings.
- Cover tightly and braise at 350°F for about 2 hours, or until fall-off-the-bone tender. Large wings may take longer. The thickest part of the turkey, away from the bone, must reach at least 165°F; continue braising as needed for tenderness.
- Remove herb stems and garlic skins before serving. If you prefer thicker gravy, transfer the tender wings to a plate and simmer the gravy uncovered on the stovetop, then return the wings. Taste and adjust the seasoning.
Notes
Serves 4–6. The 2-hour cook time is the approximate oven braising time; allow additional time to prep, sear the wings and build the gravy. Larger wings may need longer to become tender.
Seasonings, bouillon and herbs are to taste. Start lightly because stock and seasoning blends may already contain salt. Half a standard US stick of butter equals 4 tablespoons.
For more flavor, use Homemade Holiday House Stock in place of chicken stock. Refrigerate leftovers within 2 hours, keep for 3–4 days and reheat to 165°F.
