Turkey wings, slow stewed with onion and bell pepper and finished with gravy.
Smothered Turkey Wings
You may see those packs of turkey wings in the meat case at the market and think back to those dried up Thanksgiving turkey wings, asking yourself why anybody would want those!
When they're attached to a whole turkey, that's often the case. Overcooked, dried up wings that nobody wants to eat. If you're not from the south, you may never have even considered stewing them on their own. It really makes a big difference and they are delicious!
When turkey wings are slow stewed, they are fall off the bone tender and though wings are the most traditional - because they are inexpensive - with time adjustments other cuts work well with this method too.
As usual, there are as many ways of cooking them as there are cooks.
Some folks like to season them, then sear them in cooking oil, put them in a baking pan, cover with water or chicken broth, seal up with foil and bake.
Some sauté the veggies and others like to sub in a couple cans of cream of chicken or mushroom soup for the homemade gravy.
Some like to use a scant amount of water with the wings and make the gravy completely separate, then pour it over the cooked wings.
Some folks do all kinds of yummy, chefy things with them, and, though I prefer this simplified version, there's nothing wrong with any of those other methods... honestly, they're all good!
The one thing turkey wings do require is good seasoning, so be sure to be generous.
Here's how to make my Stovetop Smothered Turkey Wings.
Cut wings at the joints using your kitchen shears or a sharp chef's knife.
Add all pieces to a large pot.
Mix together seasoning and season wings generously; toss. Top with onion and celery.
Add some thinly sliced green bell pepper.
Add chicken broth or plain cool water to almost cover. Bring to a boil and stir in the remaining seasonings. Reduce heat to a bare bubble and let simmer for about 2 hours or until tender; use a slotted spoon to remove wings to a large bowl or serving platter, covering to keep warm.
For the gravy, whisk together the 1/2 cup of milk with the flour and Kitchen Bouquet.
Slowly stir into the pot, bring back up to boil and cook, stirring until mixture thickens. Taste and adjust seasonings as needed.
Pour gravy over the wings and place extra into a gravy boat for the table.
Serve right away with rice, greens and cornbread.
For more of my favorite chicken and turkey recipes, check out the collection on my Pinterest page!
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