Smothered Turkey Wings
Tender turkey wings cooked slowly in a rich, savory gravy with aromatic vegetables, perfect for comforting family meals or hearty Sunday dinners.
Equipment
- 1 large skillet or Dutch oven for browning and simmering
Ingredients
- 2-3 turkey wings
- Salt and freshly ground black pepper to taste
- 2-3 tablespoons vegetable oil or butter
- 1 large onion sliced
- 2-3 garlic cloves minced
- 1-2 carrots sliced (optional)
- 2 celery stalks sliced (optional)
- 2-3 cups chicken or turkey broth
- 2 tablespoons flour for gravy
- ½ teaspoon dried thyme or poultry seasoning
- Chopped parsley for garnish optional
Instructions
- Season the turkey wings with salt and black pepper.
- Heat vegetable oil or butter in a large skillet or Dutch oven over medium-high heat and brown the wings on all sides until golden, about 5-7 minutes.
- Add sliced onion, carrots, and celery if using, and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Pour in the broth and add dried thyme or poultry seasoning, then bring to a simmer.
- Reduce heat to low, cover, and let the wings simmer gently for 45-60 minutes until tender and near falling off the bone.
- Remove the turkey wings and keep warm. Whisk the flour into the simmering liquid in the pan until smooth.
- Continue to cook the gravy until thickened to desired consistency, adjusting salt and pepper as needed.
- Return the wings to the gravy or pour gravy over the wings on a serving dish.
- Garnish with chopped parsley if desired and serve with mashed potatoes, rice, or biscuits.
Notes
- Enhance flavor by adding Worcestershire sauce or a bay leaf to the gravy.
- Use mushrooms for extra depth in the vegetable base.
- For thicker gravy, make a slurry with flour and cold water before whisking in.
- Serve with macaroni and cheese or roasted greens for a Southern-style meal.