- Prepare the Turkey Wings:
- Preheat your oven to 350°F (175°C).
- Pat the turkey wings dry with paper towels and season them generously with salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
- Brown the Turkey Wings:
- In a large skillet or oven-safe Dutch oven, heat the olive oil over medium-high heat.
- Add the turkey wings and brown them on all sides, about 4-5 minutes per side. Transfer the browned wings to a plate and set aside.
- Make the Gravy:
- In the same skillet or Dutch oven, add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Sprinkle the flour over the onions and garlic and cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and water, ensuring there are no lumps.
- Stir in the heavy cream and bring the mixture to a simmer. Cook for about 5 minutes, or until the gravy has thickened slightly.
- Bake the Turkey Wings:
- Return the browned turkey wings to the skillet or Dutch oven, ensuring they are nestled into the gravy.
- Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for 1.5 to 2 hours, or until the turkey wings are tender and cooked through. Check occasionally and add a bit more broth or water if the gravy becomes too thick.
- Finish and Serve:
- Once the turkey wings are done, remove them from the oven and let them rest for a few minutes.
- Garnish with chopped fresh parsley, if desired.
- Serve the turkey wings with the rich gravy over your favorite side dishes.
Kitchen Equipment Needed
- Large skillet or oven-safe Dutch oven
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Paper towels
Tips and Variations
- Add Vegetables: Incorporate carrots, celery, and bell peppers into the gravy for added flavor and nutrition.
- Spice It Up: Adjust the seasoning to your taste by adding a pinch of cayenne pepper or red pepper flakes for a bit of heat.
- Use a Slow Cooker: For a hands-off approach, you can cook the turkey wings in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
How to Store Leftovers
Store leftover Smothered Turkey Wings in an airtight container in the refrigerator for up to 4 days. The dish can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat gently on the stove or in the oven until warmed through.
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