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Smothered Turkey Wings

Smothered turkey wings over rice with brown onion gravy, collard greens and cornbread
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Turkey wings seasoned with paprika, garlic and poultry seasoning, roasted until browned, then baked under a homemade onion and pepper gravy until fall-off-the-bone tender. Serve them over white rice with plenty of gravy.

Ingredients

Scale

For the Wings

  • 4 lb turkey wings (about 4 whole wings), split into flats and drumettes
  • 2 tbsp olive oil

For the Seasoning

  • 2 tsp kosher salt
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp poultry seasoning
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper

For the Onion Gravy

  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1 large yellow onion, sliced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • To serve: cooked white rice
  • To serve: 2 green onions, sliced

Instructions

  1. Heat the oven to 425°F (220°C). Pat the wings dry with paper towels; do not rinse them. Toss with the olive oil and season all over with the salt, smoked paprika, garlic powder, onion powder, poultry seasoning, pepper and cayenne.
  2. Arrange the wings in a single layer in a large roasting pan and roast uncovered for 25 minutes, until browned. Reduce the oven to 325°F (165°C).
  3. Meanwhile, melt the butter in a Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, for 8 to 10 minutes until the roux is the color of peanut butter.
  4. Add the onion, bell pepper and celery and cook for 5 minutes. Add the garlic and cook 30 seconds, then slowly whisk in the broth until smooth. Add the thyme and bay leaves and simmer 5 minutes until lightly thickened. Season to taste with salt.
  5. Pour the gravy over the browned wings, cover the pan tightly with foil and bake at 325°F (165°C) for 2 hours, until the meat is very tender.
  6. Remove the foil and bake 15 minutes more, until the gravy thickens and the tops brown. The meat should pull easily from the bone and read well above 165°F (74°C).
  7. Remove the thyme stems and bay leaves, skim the fat from the gravy and serve the wings over rice with gravy and sliced green onions.

Notes

Refrigerate wings in their gravy for up to 4 days or freeze for up to 3 months. Reheat covered at 325°F (165°C) until the wings reach 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/smothered-turkey-wings/