Description
Tender turkey wings enveloped in a rich, savory gravy, perfect for cozy dinners and family feasts.
Ingredients
Scale
- 6–8 turkey wings, cut into sections
- 2 tablespoons poultry seasoning
- 1–2 tablespoons Creole or Cajun seasoning
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon celery salt
- 1 tablespoon monosodium glutamate (Accent), optional
- 1 large onion, sliced
- 1 bell pepper, sliced
- 0.5 stick unsalted butter (about 57 grams), thinly sliced
- Pan drippings from roasted turkey wings
- 63 grams all-purpose flour (0.5 cup)
- 710 milliliters chicken stock or broth (3 cups)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 175°C (350°F).
- Rinse the turkey wings under cold water and thoroughly dry them with paper towels.
- In a small bowl, mix together the poultry seasoning, Creole or Cajun seasoning, onion powder, paprika, garlic powder, celery salt, and monosodium glutamate (if using).
- Sprinkle the spice blend over the turkey wings and toss them to ensure even coating.
- Coat a large roasting pan with nonstick spray and layer the seasoned turkey wings inside.
- Scatter the sliced onions and bell peppers over the wings, then top everything with sliced butter.
- Cover the roasting pan with aluminum foil and bake in the preheated oven for 75 minutes.
- After 75 minutes, carefully drain the pan drippings into a bowl or measuring jug, then return the turkey wings uncovered to keep warm.
- Measure out 120 milliliters of fat from the pan drippings using a fat separator or by skimming.
- Heat the reserved fat in a saucepan over medium-high heat, then whisk in the flour. Cook while stirring for 2–3 minutes until it turns lightly golden.
- Gradually whisk the chicken stock into the roux until smooth, adding the remaining pan drippings. Stir in onion and garlic powders and cook until thickened, about 3 minutes. Season with salt and pepper to taste.
- Pour the prepared gravy over the turkey wings, cover the pan with foil, and bake again for 30–40 minutes, or until the wings are fork-tender.
- Let it rest briefly before serving the wings topped with pan gravy.
Notes
For deeper flavors, marinate turkey wings overnight. Adjust the thickness of gravy as desired by changing the amount of chicken stock used.
- Prep Time: 30 minutes
- Cook Time: 115 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: turkey wings, gravy, comfort food, family recipe, slow cooking