Succulent Smothered Turkey Wings Recipe

Have you ever wondered how to transform humble turkey wings into a mouthwatering masterpiece? Enter Smothered Turkey Wings – a Southern comfort food classic that’s about to rock your world. Picture this: tender, fall-off-the-bone turkey wings bathed in a rich, velvety gravy that’s so good, you’ll want to lick your plate clean. This isn’t just a meal; it’s a warm hug for your taste buds. Whether you’re a seasoned chef or a kitchen novice, this recipe will have you cooking up a storm and impressing everyone at your dinner table. Get ready to dive into the world of Smothered Turkey Wings – where comfort meets culinary magic!

Ingredients

• 3.5 lbs turkey wings (about 8)
• Two tablespoons of olive oil
• Three teaspoons Kosher salt
• ½ teaspoon black pepper
• One tablespoon paprika
• One large onion, sliced
• Three cloves garlic, minced
• 2 cups chicken broth
• 1/4 cup all-purpose flour
• One teaspoon of dried thyme
• 1/2 cup heavy cream (optional)
• Fresh parsley for garnish

How to Make Instructions

1. Prepare the turkey wings:
   • Rinse the turkey wings and pat them dry with paper towels.
   • In a small bowl, mix two teaspoons of Kosher salt, black pepper, and paprika.
   • Season the turkey wings generously with this spice mix, ensuring even coverage.
2. Brown the wings:
   • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
   • Once hot, add the seasoned turkey wings.
   • Brown the wings on all sides, about 3-4 minutes per side, until they develop a golden crust.
   • Remove the browned wings and set them aside on a plate.
3. Create the flavor base:
   • In the same pan, add the sliced onions.
   • Cook for about 5 minutes, stirring occasionally, until the onions soften and become translucent.
   • Add minced garlic and cook for another minute until fragrant.
4. Make the gravy:
   • Sprinkle flour and garlic over the onions, stirring to coat evenly.
   • Cook for 1-2 minutes to remove the raw flour taste.
   • Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
   • Add the remaining teaspoon of salt and dried thyme.
   • Bring the mixture to a simmer, stirring constantly until the sauce begins to thicken.
5. Smother and cook the wings:
   • Return the browned turkey wings to the pan, nestling them into the gravy.
   • Ensure the wings are partially submerged in the sauce.
   • Cover the pan and reduce heat to low.
   • Let the wings simmer gently for about 1.5 to 2 hours or until they’re very tender and nearly falling off the bone.
6. Finish the dish:
   • If using, stir in the heavy cream during the last 10 minutes of cooking for extra richness.
   • Taste and adjust seasoning if necessary.
   • Garnish with fresh chopped parsley before serving.
7. Serve:
   • Place the smothered turkey wings on a serving platter or individual plates.
   • Spoon plenty of gravy over the wings.
   • Serve hot, accompanied by your choice of sides like mashed potatoes, rice, or vegetables.

Helpful Tips

1. Choose the correct pan: Use a heavy-bottomed pan or Dutch oven for even heat distribution and to prevent burning.
2. Don’t overcrowd. Brown the wings in batches if necessary. Overcrowding the pan will lead to steaming instead of browning.
3. Patience is key: The long, slow cooking process is crucial for tender meat and flavorful gravy. Don’t rush it!
4. Gravy consistency: If your gravy is too thick, add a little more broth. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
5. Elevate the flavor: To give the onions an extra flavor boost, add a splash of white wine to sautéing the liquid.
6. Make-ahead option: This dish tastes even better the next day as flavors meld. Consider making it a day in advance and reheating it gently.
7. Crispy skin lovers: If you prefer crispy skin, broil the wings for 2-3 minutes before serving.

Substitutions/Variations

1. Poultry swap: Use chicken wings or drumsticks instead of turkey wings for a smaller-scale meal.
2. Herb variations: Experiment with different herbs, such as rosemary, sage, or a bouquet garni, for varied flavor profiles.
3. Cream alternatives: Replace heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.
4. Spice it up: Add a pinch of cayenne pepper or smoked paprika for a subtle heat kick.
5. Veggie boost: Incorporate sliced mushrooms or bell peppers when sautéing the onions for added nutrition and flavor.
6. Gluten-free version: Use cornstarch or a gluten-free flour blend instead of all-purpose flour to thicken the gravy.
7. Wine infusion: To create a more complex flavor, deglaze the pan with a splash of white wine before adding the broth.

Frequently Asked Questions

1. Q: Can I use frozen turkey wings? A: Yes, but thaw them completely in the refrigerator before cooking. Pat them dry thoroughly to ensure good browning.
2. Q: How do I know when the turkey wings are done? A: The meat should be very tender and nearly falling off the bone. An instant-read thermometer inserted into the thickest part should read 165°F (74°C).
3. Q: Can I make this dish in a slow cooker? A: Absolutely! Brown the wings and make the gravy as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Q: What sides go well with Smothered Turkey Wings? A: Classic pairings include mashed potatoes, rice, collard greens, cornbread, or a simple green salad.
5. Q: How can I thicken the gravy? A: If your gravy is too thin, mix one tablespoon of cornstarch with two tablespoons of cold water, then stir this slurry into the simmering gravy.
6. Q: Can I use this recipe for a whole turkey? A: While the flavors would work, the cooking method and times would need to be significantly adjusted for a whole turkey.

Storage Instructions

To store your Smothered Turkey Wings:

1. Cool completely: Allow the dish to cool to room temperature before storing. This prevents condensation inside the container, which can make the gravy watery.
2. Refrigerate: Transfer the wings and gravy to an airtight container. Store in the refrigerator for up to 3-4 days.
3. Freezing: For longer storage, you can freeze the dish. Place the cooled wings and gravy in a freezer-safe container or heavy-duty freezer bags. Freeze for 2-3 months.
4. Thawing: When ready to eat, thaw frozen smothered turkey wings overnight in the refrigerator.
5. Reheating:
   • Oven method: Preheat oven to 325°F (165°C). Place wings and gravy in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until hot throughout.
   • Stovetop method: Reheat gently in a covered pan over medium-low heat, stirring occasionally and adding a splash of broth if needed to thin the gravy.
   • Microwave: While not ideal, you can microwave individual portions. Heat in 1-minute intervals, stirring between each, until hot.
6. Safety tip: Always ensure reheated food reaches an internal temperature of 165°F (74°C) before serving.

Remember, the flavors often intensify after a day or two, making leftovers a delicious treat!

Conclusion

As you savor the last bite of these Smothered Turkey Wings, pause for a moment. This isn’t just a meal; it’s a journey through tradition, comfort, and love. Each tender morsel, each spoonful of rich gravy, carries the essence of Southern hospitality and home-cooked warmth. In a world that often moves too fast, dishes like this remind us to slow down, gather with loved ones, and create memories around the table. So next time you make these wings, remember: you’re not just feeding bodies; you’re nourishing souls. Let the aroma fill your kitchen; the flavors dance on your tongue, and the joy of sharing good food light up your home.