Description
This recipe for Savory Smothered Turkey Wings is the ultimate soul-warming dish. We start by roasting the wings to golden perfection, then braise them low and slow until they are fork-tender. The real magic lies in the gravy: a luscious, velvety sauce made from roasted onions, garlic, and the flavorful pan drippings. This isn’t just dinner; it’s a comforting Southern-style feast.
Ingredients
For the Turkey Wings:
- 2 lbs Turkey Wings, cleaned and patted dry
- 2 1/2 tbsp Cajun Seasoning
- 1/2 tbsp Kosher Salt (+ 1/2 tsp for seasoning)
- 1 tsp Black Pepper
- 2 1/2 tsp Chicken Bouillon
- 2 1/2 cups Water
- Avocado Oil Spray
For the Roasted Onion & Garlic Gravy:
- 2 Onions (sweet or yellow), roughly chopped
- 1 Fresh Garlic Bulb, top sliced off
- Drizzle Avocado Oil
- 3 tbsp Pan Drippings/Oil (from the cooked wings)
- 3 tbsp All-Purpose Flour
- 4 tsp Roasted Chicken Base (Better Than Bouillon)
- 4 cups Water
- 1/2 tsp each Kosher Salt & Cajun Seasoning (optional)
Instructions
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Overnight Prep (Dry Brine): 24 hours before cooking, place the turkey wings on a wire rack set over a sheet tray. Season both sides generously with salt. Place in the fridge, uncovered, overnight.
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Initial High-Heat Roast: Preheat oven to 415°F (210°C). Mist a roasting pan with spray. Pat wings dry and season with Cajun seasoning, salt, and pepper. Roast for 1 hour and 10 minutes, flipping halfway, until golden brown.
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Roast Aromatics: While turkey roasts, place chopped onions and the foil-wrapped garlic bulb on a baking sheet. Drizzle with oil. Roast in the oven (with the turkey) for 45 minutes until caramelized and soft.
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Low and Slow Braise: Dissolve 2 ½ tsp bouillon in 2 ½ cups water. Pour into the turkey pan. Cover tightly with foil. Reduce oven to 375°F (190°C). Bake for 1 hour and 30 minutes, or until meat is fork-tender.
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Prepare Gravy Components: Squeeze soft garlic from skins. Blend roasted onions and garlic until smooth. Remove turkey from pan and reserve 3 tbsp of the drippings.
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Make the Gravy: In a skillet over medium heat, whisk flour into the reserved drippings. Cook, stirring, for 10 minutes until the roux is golden brown. Dissolve chicken base in 4 cups water; slowly pour into roux while whisking. Stir in the onion/garlic puree. Simmer 10 minutes. Season to taste.
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Smother and Serve: Pour the rich gravy over the turkey wings, ensuring they are coated. Serve hot.
Notes
- Dry Brining: This step draws moisture out of the skin for crispiness and seasons the meat to the bone. Don’t skip it!
- Browning: The initial high-heat roast is crucial. Those golden bits equal deep flavor for the final dish.
- Roux Color: Cook the flour/fat mixture for a full 10 minutes to develop a nutty, golden-brown roux which gives the gravy its distinct flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours 35 minutes
- Category: Main Course, Dinner
- Method: Roasting, Braising
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg
