Smothered Turkey Wings

Hey Jude's Note:

I haven't tried this one yet, I'm putting it here for safe-keeping. Looks good, and interesting, and would be good to do when turkey parts go on sale. This recipe is from B.J.'s Market & Bakery in Chicago.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

Wings

• 6 turkey wings
• 1 tablespoon vegetable oil
• 1 tablespoon salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• ½ teaspoon onion powder

Sauce

• ½ cup butter
• 2 celery ribs , chopped
• ½ medium onion , chopped
• 1 teaspoon dried thyme
• 1 teaspoon fresh ground black pepper
• 7 tablespoons flour
• 6 cups turkey or 6 cups chicken broth
• 2 cups milk

Directions:

1. To make wings: heat oven to 350°; brush wings with vegetable oil and place in a large roasting pan; stir together salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl; sprinkle over turkey wings.
2. Bake until browned, 45-60 minutes.
3. To make sauce: melt butter in a large heavy saucepan or dutch oven; add celery and onion; cook over medium-low heat until soft but not browned, about 5 minutes; stir in thyme and pepper; cook 1 minute; add flour; cook, stirring constantly, until light brown, about 5 minutes; slowly whisk in broth.
4. Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes.
5. Strain sauce through a sieve and return to the saucepan; slowly whisk in milk and stir constantly until sauce returns to a simmer.
6. Pour sauce over turkey wings; cover and cook until tender, about 1 hour.

Reviews

[jmmyjam]

I am a keenly critical soul food lover and many recipes are trash which appear to be part of the genre. However, this recipe is the gospel. I didn't use the milk at all and I didn't add a thing to the gravy. I did have to make a bit more seasoning for the turkey legs but I just followed the instructions as directed.I poured most of the stock out when I put the gravy in the pot with the turkey legs. And I only cooked the turkey legs for an hour and a half (maybe 1 hour 45 minutes as I did not want the turkey to dry out. When I finally pulled this dish from the oven and served it....OMG!!! The company raved over it....The family raved. And there I was looking like a master chef with such and easy recipe to follow. Try it and I don't see how you can be disappointed. Company begged me for the recipe. It was crazy! Will DEFINITELY do this again. And don't listen to comments of people who say they will do this without the gravy next time. The gravy is what makes this work. Just keep adding your flour and make the gravy to your liking in terms of thickness. If you follow the gravy recipe as printed it will probably be too thin.

[Noelle82]

I founf a faster way to make the sauce. Use a can of cream celery, can of cream of mushroom and 1 cup chicken stock with 2 cups milk. follow the rest of the ingredients for the sauce. The thyme is what makes the sauce pop. If you want more of a gravy, don't add as much milk.

[freesgirl]

I didn't care for this recipe. I was expecting more of a gravy instead of a sauce. I followed the recipe exactly except I added two more tablespoons of flour prior to adding the milk and after adding the milk I still thought it was a bit runny. I also thought that there was too much butter because there was plenty on the top of the dish when I took it out of the oven. Probably will not be making this again.