SarahDo love to eat turkey? Then this smothered turkey wings recipe is a best and delicious treat for a perfect lunch. Why? Have you ever tried a package of turkey wings? If yes, then you better know that how tasty and savory they are.
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My father liked them a lot, he requested the recipe from me just so he could eat them by making his own. Even though he forgot to tent the wings with foil until medium through (don’t do that), they still were amazing. Try this recipe in your kitchen and serve to your family this new year.
How to Make Smothered Turkey Wings for Lunch
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Do love to eat turkey? Then this smothered turkey wings recipe is a best and delicious treat for a perfect lunch. Why? Have you ever tried a package of turkey wings? If yes, then you better know that how tasty and savory they are.
How to Make Smothered Turkey Wings for Lunch
|
Rate this recipe!
|
Print Recipe
|
Do love to eat turkey? Then this smothered turkey wings recipe is a best and delicious treat for a perfect lunch. Why? Have you ever tried a package of turkey wings? If yes, then you better know that how tasty and savory they are.
| Servings | Prep Time | Cook Time | Passive Time |
| 6 | 10minutes | 2:40hour | 2:50hours |
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time | Passive Time |
| 2:40hour | 2:50hours |
Nutrition Facts
How to Make Smothered Turkey Wings for Lunch
Amount Per Serving
Calories 618 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 15g 75%
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 182mg 61%
Sodium 1399mg 58%
Potassium 553mg 16%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 49g 98%
Vitamin A 46%
Vitamin C 4%
Calcium 7%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Turkey Wings:
- 6 whole turkey wings or 7 turkey wings without the tips, about 5 pounds
- 1 tablespoon olive oil
- salt
- Stock:
- 2 tablespoons olive oil
- 1 carrot chopped
- 1 half onion chopped
- 1 celery rib chopped
- 3 cups water
- 1/2 teaspoon salt
- Gravy:
- 1/4 cup cream
- 1/2 teaspoon thyme dried
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon yellow mustard
- 3 cups turkey stock that you make in step...
- 3 tablespoons flour
- 3 tablespoons butter
- 1/2 teaspoon dried thyme
- 1/4 cup cream
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Nutrition Facts
How to Make Smothered Turkey Wings for Lunch
Amount Per Serving
Calories 618 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 15g 75%
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 182mg 61%
Sodium 1399mg 58%
Potassium 553mg 16%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 49g 98%
Vitamin A 46%
Vitamin C 4%
Calcium 7%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions
- Prep the turkey wings: Use poultry shears or a sharp knife to separate each turkey wing into 3 segments—drumette, flat, and tip. Set aside the tips for making stock.
- Slow roast the turkey wings: Place turkey wing drumettes and flats, skin side up, onto a rimmed baking sheet or roasting pan. Toss with olive oil. Sprinkle with salt.
- Cover with aluminum foil and put into a 275°F oven for 2 1/2 hours.
- Make the stock: While the turkey wing drumettes and flats are roasting, make stock with the tips. Heat 2 Tbsp olive oil in a medium, thick-bottomed pot on medium high heat. Add the turkey wing tips and let them brown on all sides.
- Add the chopped carrot, onion, and celery, and sauté them for a few minutes with the wings.
- Add 3 cups of water, enough to cover the wings and vegetables, and salt. Bring to a boil over high heat, then reduce to a low simmer on the lowest setting. Cover and let simmer while the wings roast in the oven, a couple of hours.
- Strain the stock: When the wings are close to being done, strain the stock so you can start making the gravy. Remove and discard the largest solids from the pot. Then strain the rest of the stock through a fine mesh strainer. Reserve the stock for the next step.
- Make the gravy: Make a roux by melting 3 Tbsp butter in a medium-sized, thick-bottomed pot, on medium heat. Add the flour and whisk to combine. Let the roux cook and bubble for a minute or so.
- smothered-turkey-wings-method-9 smothered-turkey-wings-method-10
- Slowly whisk in the turkey stock you made in steps 3 and 4, whisking constantly to break up any lumps.
- Whisk in the mustard, salt, pepper, and thyme. Whisk in the cream. Let simmer on low heat to thicken.
- Broil the wings to brown them: After 2 1/2 hours of slow cooking in the oven, the turkey wings should be fall apart tender (if not, you can leave them in longer until they are).
- Remove the foil and place the wings on a rack a few inches under the broiler. Broil for 5 minutes or so, until the wing skin gets somewhat browned.
- Scrape the wing roasting pan drippings into the gravy: You don't have to do this, but it will add even more flavor to your gravy. If the drippings are really stuck to the pan, place the roasting pan on your stovetop and turn on the burners under the pan.
- Add a cup of water to the pan and use a metal spatula to scrape up the drippings. Pour them off into the pot with the gravy.
- To serve, pour the gravy over the wings. Serve with a side of mashed potatoes, root vegetables, or cauliflower.
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