Smothered Turkey Wings

Cooking tutorial

Ingredients

• 4 to 5 lbs turkey wings (about 4 to 6 wings)
• 2 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for a little kick)
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 3 cups chicken broth (or water)
• 2 bay leaves
• Salt and black pepper to taste

Instructions

1. 1

   Rinse the turkey wings and pat them dry with paper towels. Season them all over with the seasoned salt, garlic powder, onion powder, black pepper, paprika, and cayenne pepper if using. Let them sit for about 10 minutes while you get everything else ready.

2. 2

   Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the turkey wings on both sides until they're nice and golden, about 4 to 5 minutes per side. You might need to do this in batches so they're not crowded. Take the wings out and set them aside on a plate.

3. 3

   In the same pot with all those good drippings, add the sliced onion and bell pepper. Cook them down for about 5 minutes until they start to soften, scraping up all the brown bits from the bottom of the pot.

4. 4

   Add the minced garlic and cook for another minute until it smells good. Sprinkle the flour over the vegetables and stir it all together, cooking for about 2 minutes to get rid of that raw flour taste.

5. 5

   Slowly pour in the chicken broth while stirring to avoid lumps. Bring it to a simmer and let it thicken up a bit, about 3 to 4 minutes.

6. 6

   Put the turkey wings back in the pot, add the bay leaves, and spoon some of that gravy over the wings. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour and 45 minutes to 2 hours. Turn the wings over halfway through so they cook evenly.

7. 7

   The wings are done when the meat is falling-off-the-bone tender and the gravy is thick and rich. Taste the gravy and add more salt and pepper if it needs it. Take out the bay leaves before serving.

8. 8

   Serve these wings hot over rice, mashed potatoes, or with a big piece of cornbread to soak up all that good gravy.

Pro Tips

• ★Don't skip browning the wings - that's where all the flavor comes from in the gravy.
• ★If your gravy gets too thick while cooking, just add a little more broth or water. If it's too thin at the end, take the lid off for the last 15 minutes and let it reduce down.