Slow-roasted turkey wings are smothered in gravy made with a quick homemade broth. Smothered turkey wings are comfort food at its finest!
BE PICTURED IN; CHARACTERIZED IN:
Smothered Turkey Wings. Think Biscuits and Gravy, but with turkey wings instead of sausage and mashed potatoes instead of cookies, and you’ll be close to just how gloriously rich and delicious this dish is.
do you love turkey Are you irresistible to chicken wings? Ever picked up a packet of turkey wings and wondered what wonderful treats you could make with them? That’s me, by the way, and here’s what I did to the turkey wings that were calling my name at the store the other day.
My dad liked them so much he asked me for the recipe just so he could eat them again. Although he forgot to foil the wings halfway (don’t do that), they were still amazing.
How to make smothered turkey wings
Smothered turkey wings are a Southern staple. And as with most regional specialties, everyone has their own method.
In this recipe, we slowly roast the wings in a low oven for a couple of hours until they fall apart tenderly, then finish them in the grill for some crispy skin and browning. While the wings are roasting, we’ll prepare the wing tips (or an extra wing if your wings didn’t have tips). With this broth we make a roux sauce to smother the turkey wings when they are done.
It’s rich, crazy good, and definitely not diet food. But for comfort on a cold day? The best!
How to store and use leftover turkey supplies
Leftover turkey broth is a savvy cook’s favorite bonus. You can simply pop the entire strainer in the fridge (after it has cooled to room temperature, of course). Then skim off the fat before pouring the broth into smaller portions for easier storage.
The broth will keep in the fridge for about 5 days and in the freezer for up to 6 months.
Turkey broth is great for soups, sauces, gravies, whenever you need extra liquid for an instant pot recipe, or whenever you would use chicken broth.
What to serve with smothered turkey wings
- Perfect mashed potatoes
- Celery Root Puree
- Mashed Roasted Parsnips
- Cauliflower puree with brown butter
- Mashed potatoes with sour cream and dill
More turkey recipes to try!
- Mama’s roast turkey
- Cajun turkey pot pie
- Chipotle Turkey Pozole
- Curried turkey soup
- Black bean enchiladas from Turkey
From the editors of Simply Recipes
Smothered Turkey Wings
You will need the turkey wing tips to make turkey stock for the gravy. If your turkey wings didn’t come with the tips, use an extra turkey wing (drum and flat) to make the broth.
ingredients
Turkey Wings:
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6 whole turkey wings (approx 5 lb) or 7 turkey wings without the tips
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1 tablespoon Extra virgin olive oil
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Salt
Warehouse:
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2 tablespoon Extra virgin olive oil
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1 carrotchopped
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1/2 Middle Onionchopped
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1 stick of celerychopped
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3 cups water
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1/2 teaspoon Salt
Gravy:
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3 tablespoon unsalted butter
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3 tablespoon all purpose flour
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1/2 teaspoon yellow mustard
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1/2 teaspoon Salt
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1/4 teaspoon pepper
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1/2 teaspoon dried thyme
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1/4 Cup cream
method
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Preheat the oven:
Preheat oven to 275°F.
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Prepare turkey wings:
Using poultry shears or a sharp knife, separate each turkey wing into 3 segments – drum, flat and tip. Set the tops (if any) aside for the broth.
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Slow fry the turkey wings:
Place turkey wing drums and slabs, skin-side up, on a rimmed baking sheet or skillet. Drizzle with olive oil. Sprinkle with salt.
Cover with aluminum foil and placed in an oven at 275°F for 2 1/2 hours.
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Make the stock:
While the turkey wing drums and platters are roasting, use the tops to make a broth. Heat 2 tablespoons olive oil in a medium, heavy-bottomed saucepan over medium-high heat. Add the turkey wing tips and brown on all sides.
Add the chopped carrot, onion and celery and sauté with the wings for a few minutes.
Add 3 cups of water, enough to cover the wings and veggies, and salt. Bring to a boil over high heat, then reduce to a gentle simmer on low. Cover and simmer while the wings roast in the oven, a couple of hours.
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Strain broth:
When the wings are almost done, strain the broth so you can start making the sauce. Remove and discard the largest solids from the pot. Then pass the remaining broth through a fine sieve. You should have about 3 cups of broth. Reserve for the next step.
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Make the sauce:
Make a roux by melting 3 tablespoons butter in a medium, heavy-bottomed saucepan over medium-high heat. Add flour and whisk. Let the roux cook and bubble for about a minute.
Slowly stir in the turkey broth you prepared in stages, stirring constantly to break up any lumps.
Stir in the mustard, salt, pepper and thyme. Beat in the cream. Simmer over low heat to thicken.
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Fry the wings to brown them:
After 2 1/2 hours of slow cooking in the oven, the turkey wings should be tenderly falling apart (if not, you can leave them in longer until they are).
Remove the foil and place the wings on a grid a few inches below the grill. Grill for about 5 minutes until the skin is slightly browned.
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Scrape the drippings into the sauce:
You don’t have to do this, but it will add even more flavor to your sauce. If the fat is really sticking to the pan, place the skillet on your stovetop and turn on the burners under the pan.
Add a cup of water to the pan and scrape up the drippings with a metal spatula. Pour them into the gray pot.
Pour the sauce over the wings to serve. Serve with mashed potatoes, root vegetables or cauliflower.
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Serve the turkey wings with gravy:
Pour the sauce over the wings to serve. Serve with mashed potatoes, root vegetables or cauliflower.
| nutritional information (per serving) | |
|---|---|
| 328 | calories |
| 27g | Fat |
| 8g | carbohydrates |
| 14g | protein |
