Prep 20 mins
Cook 11 hrs
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.
- 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
- 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.
I didn't cut the turkey wings into 2 inch pieces. I decided to split the wings and smother them. It takes a little work but great for Sunday dinner. The wings were good and will make again.
This does sound good, kinda like I smother chicken. Will try soon.