Turkey Wings With Gravy

READY IN: 11hrs 20mins
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.

Ingredients Nutrition


  1. Heat the oil in a medium pot.
  2. 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.
  3. 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.
  4. Add thyme, salt, and pepper shortly after the pot starts to boil.
  5. Turkey wings should cook until they are tender, 45 to 60 minutes or more.
  6. Add warm water as needed to maintain a rich gravy.
  7. Serve with rice or potatoes,or just eat them alone.

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