Community Pick
Smothered Turkey Wings
photo by Anonymous
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
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
- 1⁄2 teaspoon onion powder
-
Sauce
- 1⁄2 cup butter
- 2 celery ribs, chopped
- 1⁄2 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
- 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.
- Bake until browned, 45-60 minutes.
- 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.
- Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes.
- Strain sauce through a sieve and return to the saucepan; slowly whisk in milk and stir constantly until sauce returns to a simmer.
- Pour sauce over turkey wings; cover and cook until tender, about 1 hour.
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Reviews
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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.
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Tweaks
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I followed the recipe pretty closely except I put chopped opinions and celery OVER the raw wings before putting them in the oven the first time and for the sauce/gravy I used canned milk because I found out my milk was spoiled. I added 1/3 can of cream of chicken for flavor/thickness and it came out perfectly.
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Absolutely delicious. I used 3 cloves of fresh garlic instead of garlic and onion powders, and oregano and rosemary (abundant in ur back yard) instead of poultry seasoning. In step 3, because I had run out of celery, I used 2 bay leaves, and again rosemary and oregano twigs; the flavour turned out to be supurb. Will definitely cook it again and would like to try it with other meats, such as chicken drumsticks (maybe bake less time), lamb, beef, or pork.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin