Turkey Wings: a Must-Try Recipe If You Love Turkey (or Chicken)
Do you love turkey? Do you find chicken wings irresistible? Have you ever picked up a package of turkey wings wondering what wonderful goodness you could make with them? That’s me, by the way, and here’s what I made with the turkey wings that were calling my name in the store the other day. My father liked them so much, he begged the recipe from me just so he could eat them again. Even though he forgot to tent the wings with foil until halfway through (don’t do that), they still were amazing.
How to Make Smothered Turkey Wings
Smothered turkey wings are a staple of the south. And as the case with most regional specialties, everyone has their way of doing it. In this recipe, we slow roast the wings in a low oven for a couple of hours, until they’re fall apart tender, and then finish them in the broiler for some crispy skin and browning. While the wings are roasting, we make stock from the wing tips (or an extra wing if your wings didn’t come with tips). We make a roux gravy with this stock to smother the turkey wings when done. It’s rich, crazy good, and definitely not diet food. But for comfort on a cold day? The best! The stock will keep for about 5 days in the refrigerator, and 6 months in the freezer. Turkey stock is great for soups, sauces, gravy, whenever you need extra liquid for an Instant Pot recipe, or anytime you would use chicken stock.
What to Serve with Smothered Turkey Wings
Perfect Mashed Potatoes Celery Root Mash Puréed Roasted Parsnips Mashed Cauliflower with Brown Butter Mashed Rutabagas with Sour Cream and Dill
More Turkey Recipes to Try!
Mom’s Roast Turkey Cajun Turkey Pot Pie Chipotle Turkey Pozole Curried Turkey Soup Turkey Black Bean Enchiladas
6 whole turkey wings (about 5 pounds), or 7 turkey wings without the tips 1 tablespoon extra virgin olive oil Salt
Stock:
2 tablespoons extra virgin olive oil 1 carrot, chopped 1/2 medium onion, chopped 1 rib celery, chopped 3 cups water 1/2 teaspoon salt
Gravy:
3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1/2 teaspoon yellow mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme 1/4 cup cream
Cover with aluminum foil and put into a 275°F oven for 2 1/2 hours. Add the chopped carrot, onion, and celery, and sauté them for a few minutes with the wings. Add 3 cups of water, enough to cover the wings and vegetables, and salt. Bring to a boil on high heat, then reduce to a low simmer on the lowest setting. Cover and let simmer while the wings roast in the oven, a couple of hours. Slowly whisk in the turkey stock you made in steps, whisking constantly to break up any lumps. Whisk in the mustard, salt, pepper, and thyme. Whisk in the cream. Let simmer on low heat to thicken. Remove the foil and place the wings on a rack a few inches under the broiler. Broil for 5 minutes or so, until the skin gets somewhat browned. Add a cup of water to the pan and use a metal spatula to scrape up the drippings. Pour them off into the gray pot. To serve, pour the gravy over the wings. Serve with a side of mashed potatoes, root vegetables, or cauliflower.
