Recipe by mightyro_cooking4u
This recipe is from GULLAH HOME COOKING, THE DAUFUSKIE WAY, by SALLIE ANN ROBINSON. I like turkey wings, but sometimes I prefer smaller pieces. This is good with rice.
Top Review by Melanie W.
I split the wings in two sections. I fried the floured and seasoned wings (I used adobo seasoning because I couldn't find my seasoning salt. It was fine). I poured off the oil leaving the browned peices. I added two stalks of celery, one small onion, eight baby carrots chopped (mostly for color) and two tbs of minced garlic. I added about 1/4 cup of flour and allowed that to cook for about five minutes. I added six cups of water and six tbs of "Better than Broth" chicken flavoring. I love thyme so I added a slight tbs. The gravy wasn't as brown as I like so I added browning sauce, put the turkey back in, covered and simmered for an hour, or until tender. I didn't add the bell pepper but might try it next time. If gravy isn't as thick as you like, remove the chicken when done and add a couple of tbs of flour mixed in small amount of water and stir into the gravy. Allow to cook for a few minutes to cook off flour taste. Yummy.
- 4 -6 turkey wings, cut into 2 inch pieces each
- 1⁄4 cup cooking oil
- 2 tablespoons flour
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 3 cups warm water
- 1⁄2 teaspoon dried thyme
- salt and pepper
Directions See How It's Made
- Heat the oil in a medium pot.
- Thoroughly wash and dry the turkey wings. Fry the wings in the oil, over medium high heat, turning, until they begin to brown on both sides.
- Remove the wings; add the flour to the pot and stir as it browns. When the flour is brown, add the wings, bell pepper, onion, and warm water, and bring to a boil,stirring occasionally.
- Add thyme, salt, and pepper shortly after the pot starts to boil.
- Turkey wings should cook until they are tender, 45 to 60 minutes or more.
- Add warm water as needed to maintain a rich gravy.
- Serve with rice or potatoes,or just eat them alone.