Smothered Turkey Wings – Immaculate Bites
smothered turkey wings – Slow-cooked to perfection and encased in rich, flavorful gravy, these juicy turkey wings are the ultimate. The perfect comfort food twist for the holidays and any day.
My aunt was passionate about what many call soul food, bold, flavorful cuisine. And I’ve been searching for unique recipes that offer bold flavor. So I was thrilled to discover smothered turkey wings.
Ever fall into a food rut? Then hey, these plump turkey wings make a great alternative to chicken wings for inspiration. So stock up and freeze for a quick and cheap meal.
What are smothered turkey feathers?
Choking Cajun and Creole cooking techniques turn an inexpensive cut of meat into a mouth-watering meal.The meat is slow cooked in its own juices until tender and served over rice. suffocated With rich homemade gravy.
- turkey wing – Slightly larger and meatier than chicken wings, they are the best part of turkey.
- seasoning – Creole seasoning, turkey seasoning, smoked paprika, garlic powder, onion powder, and cayenne powder infuse bold, rich flavors into turkey wings. Next, yellow onions and bell peppers add a touch of sweetness and tangy spiciness.
- Roux – Butter is the ideal fat for making the perfect roux, and all-purpose flour turns into a delicious gravy when you add the following ingredients.
- broth It adds an overall depth of flavor and creates a flavorful gravy.
- cream – For truly decadent gravy, heavy cream is unbeatable.
How to make smothered turkey wings
- wings preparation – Brush turkey wings with oil and rub with clean hands or a brush. Season turkey wings with salt and coarsely ground black pepper. (photo1)
- mix the seasonings – In a small mixing bowl, add creole seasoning, turkey seasoning, paprika, garlic powder, onion powder, and cayenne pepper. Mix the ingredients together until completely mixed. (Photo 2)
- season Türkiye – Sprinkle seasoning over turkey wings and rub together to coat evenly. (Photo 3)
- bake – Transfer turkey wings to prepared baking pan in one layer. Add onions and peppers to pan; Cover the baking sheet with aluminum foil and bake for about 1 hour and 15 minutes. While the turkey wings are cooking, prepare the gravy. (Photo 4)
- melted butter – Melt butter in a cast iron skillet over medium-high heat.
- sautéed vegetables – Once the butter has melted, add the onions, garlic and thyme. Cook, stirring occasionally, until onions are translucent and fragrant, 2 to 3 minutes. (photograph 5-6)
- The Lou – Next, add the rest of the turkey seasoning and 1 tablespoon of the flour, mix well, and simmer until the flour tastes off (about 2 minutes). (Photo 7)
- add liquid – Pour in the chicken stock while whisking, add the heavy cream and continue whisking until incorporated. (Photo 8)
- simmer – Simmer the gravy, stirring occasionally, until slightly thickened, about 3 minutes. Taste and adjust with salt and pepper to your liking.
- smother – Pour gravy over turkey wings in baking pan, cover pan with foil again, and bake for an additional 25-30 minutes or until wings are tender and cooked through. (Photos 9-10)
- serve – Serve over hot rice or mashed potatoes.
- Try smoked turkey wings for a smoky barbecue flavor.
- Add lemon zest and fresh minced garlic to the seasoning mix to give the wings a tangy, bright kick.
- Add your favorite mushrooms to the pan to make a super flavorful mushroom gravy for your turkey wings.
tips and tricks
- Marinate these babies in brine for a softer, more flavorful chicken wing.your wet brine Soak the turkey wings for 4-5 hours or overnight. Then pat dry before baking. Alternatively, it can be rubbed with salt, slipped under the skin and dried in salt water.
- Use a Dutch oven or slow cooker to slowly cook very juicy and tender turkey wings.
- 🤦🏿♀️ Throw it in the blender and make a silky-smooth gravy that smothers turkey wings. no one knows.
Make this delicacy a day or two in advance and reheat it in the oven for a great quick meal. You can also store the turkey wings and gravy separately and assemble and bake when ready to serve.
How to eat and store
This juicy steamed turkey wings recipe is best served hot with a heaping side of mashed potatoes and a few green beans.
Leftovers last in an airtight container refrigerator for 4-5 days again 3-6 months in the freezerReheat in a 350°F/177°C oven or stovetop pan, splashing water or stock.
of course! Boneless meat takes less time to cook than chicken wings.
Sure it does, but thaw in the fridge overnight before starting. You want them cooked evenly and to the bone.
This can occur if it is undercooked or overcooked. An instant-read meat thermometer tells you when your wings are fully cooked to an internal temperature of 165°F/75°C.
What to serve by smothering turkey wings
This meal is a Louisiana masterpiece meant to go with riceBut you can provide it garlic mashed potatoes, cooked riceagain skillet cornbread. Hmmm!
Soul-Satisfying Southern Recipes to Try
- Shrimp Etouffee
- easy steamed pork chop
- Southern meatloaf
- po boy sandwich
Thanks to the thick gravy, braised turkey wings are so easy and flavorful. Want to stay up to date with my latest recipes?then follow me Instagram Latest and greatest.😍
see how to make
smothered turkey wings
Slow-cooked to perfection and encased in a rich, flavorful gravy, these juicy turkey wings are the ultimate. The perfect comfort food twist for the holidays and any day.
Preparation: Ten minutes
cooking: 1 time 30 minutes
total: 1 time 40 minutes
Preheat oven to 350°F/177°C. Spray a 9×13 baking pan with nonstick cooking spray and set aside.
Rinse the turkey wings and pat dry with a paper towel.
Brush turkey wings with oil and rub with clean hands or a brush.Season the turkey wings with salt and coarsely ground black pepper.
Place creole seasoning, turkey seasoning, paprika, garlic powder, onion powder, and cayenne pepper in a small mixing bowl and mix until thoroughly combined.
Sprinkle the seasoning mixture over the turkey wings and rub the wings to coat evenly.
Transfer turkey wings to prepared baking pan in single layer. Add onions and peppers to pan; Cover the baking sheet with aluminum foil and bake for 1 to 1 hour and 15 minutes.
While the turkey wings are cooking, prepare the gravy.
Melt the butter in a cast iron skillet over medium-high heat.
Once the butter has melted, add the onions, garlic and thyme. Cook, stirring occasionally, until onions are translucent and fragrant, 2 to 3 minutes.
Then add the remaining turkey seasoning and 1 tablespoon flour and mix well to incorporate the flour (about 2 minutes).
Pour in the chicken broth while whisking, add the heavy cream, and continue whisking until completely mixed.
Cook the gravy, stirring occasionally, until slightly thickened, about 3 minutes. Taste and adjust with salt and pepper to your liking.
Pour the gravy over the turkey wings in the baking pan, cover the pan with foil again, and bake for an additional 25 to 30 minutes or until the wings are tender and cooked through.
Enjoy with warm rice or mashed potatoes!
Nutrition Facts Table:
Provided by: 1wing| | calorie: 534kcal (27%)| | carbohydrates: 12g (Four%)| | protein: 38g (76%)| | obesity: 37g (57%)| | saturated fat: 14g (88%)| | Polyunsaturated fat: 6g| | Monounsaturated fat: 14g| | Trans fat: 0.5g| | cholesterol: 150mg (50%)| | sodium: one two threemg (Five%)| | potassium: 667mg (19%)| | fiber: 3g (13%)| | sugar: 2g (2%)| | Vitamin A: 1750IU (35%)| | Vitamin C: 16mg (19%)| | calcium: 125mg (13%)| | iron: Fourmg (twenty two%)