Smothered Turkey Wings Recipe
Tender, fall off the bone smothered turkey wings in a homemade gravy with bacon, herbs, and seasonings. Southern comfort food at its finest!
Equipment
- Dutch Oven or Large Oven Safe Pot with a Lid
Ingredients
- 4 lbs Turkey Wings
- 1 tbsp Chicken Bouillon Paste
- 1 tbsp Poultry Seasoning
- 2 tsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tsp Cajun Seasoning
- 1 pack Sazon
- 1 1/2 tsp Kosher Salt
- 1 tsp Black Pepper
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 4 slices Bacon, (cut into chunks)
Gravy Ingredients
- 2 Bell Peppers, (I used red and orange bell peppers)
- 2 stalks Celery, (diced)
- 1 large Yellow Onion, (diced)
- 6 cloves Garlic, (diced)
- 4 tbsp Salted Butter
- 4 tbsp All purpose Flour , (or cornstarch is gluten free)
- 3 cups Chicken Broth
- 1 can Cream of Chicken Soup, (10.5 oz can)
- 2 Bay Leaves
- 1 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce
Instructions
- (you can leave the wings connected or break them apart at the joint, up to you!) Add turkey wings to a large bowl, coat with chicken bouillon paste, ensuring that all of the wings are coated. Then add garlic powder, poultry seasoning, onion powder, cajun seasoning, Sazon, black pepper, seasoned salt, fresh thyme, and rosemary. Cover with plastic wrap and marinate for 2 hours in the refrigerator. Let it sit at room temperature for about 20-30 minutes before cooking (this promotes even cooking and browning)
- Preheat oven to 375 degrees F. Add bacon to a large pot over medium heat until the fat renders, about 8 minutes. Remove the bacon from the pot, then increase heat to medium high heat and let the pan heat for 3-4 minutes, until smoking hot. Sear turkey wings, about 5 minutes per side until golden brown, then remove and place onto a plate.
- (if the pot looks dry, add a drizzle of olive oil) Reduce heat back down to medium heat, then add bell pepper, celery, and onion to the pot. Cook for 5 minutes, add in garlic and butter. Continue to cook for 2-3 minutes, until fragrant and the butter is fully melted, then add in the flour and mix constantly until the flour has coated all of the vegetables and the mixture has thickened.
- Pour in the chicken broth and use a wooden spoon to scrape the brown bits off of the bottom of the pan. Then add cream of chicken soup, bay leaf, dijon mustard, and worcestershire sauce and mix until slightly thickened, about 3 minutes. Add the seared turkey wings and bacon back into the pot, stirring everything together. Ensure that the turkey wings are submerged in the gravy.
- Cover with a lid and bake at 375 degrees F for 1 1/2 hours, until tender and falling off the bone. Remove the lid and continue to bake for 20 minutes to give the gravy time to thicken.
Notes
- Render the bacon slowly: Start the bacon over medium heat to draw out the fat without burning it; that fat is your flavor base.
- Marinate generously: Let the turkey wings sit in the seasoning for at least 2 hours (or overnight!) so every bite is seasoned through.
- Use a heavy pot with a lid: A Dutch oven or cast iron braiser holds heat evenly, giving the gravy that slow-cooked, soulful flavor. You can also use a 9x13 baking dish and cover with aluminum foil when you're ready to bake the wings.
- Deglaze the pan when you add chicken broth. Scrape up all those brown bits stuck to the bottom, that’s where all of the flavor is!
- Taste and adjust: Before baking, taste the gravy. If it needs a little more salt, Cajun seasoning, or mustard, now’s the time to fix it.
Nutrition
Calories: 635kcal, Carbohydrates: 20g, Protein: 47g, Fat: 40g, Saturated Fat: 14g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 176mg, Sodium: 1801mg, Potassium: 1084mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1002IU, Vitamin C: 37mg, Calcium: 86mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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