Sunday Dinner Pt.1: Smothered Turkey Wings

I am still in a comfort food kind of mood. Try these fall off the bone smothered turkey wings for size.  The gravy is sooooo flavorful with the added turkey drippings.  This is one of my favorite additions to any Sunday dinner. Enjoy!

Smothered Turkey Wings
3-4 lbs of turkey wings (I bought a package that was split into smaller pieces)
1 large yellow onion (cut coarsely)
2 Bell Peppers (cut coarsely)
Garlic Bulb (peeled and chopped)
Garlic Powder (to taste)
Onion Powder (to taste)
Chef Paul Prudhomme Magic Seasoning Salt (to taste)
Black Pepper (to taste)
Badia Adobo with Complete Seasoning (to taste)
Turkey Gravy
1 small onion (sliced)
2-3 Garlic cloves (diced)
¼ cup of flour
4 tbs of butter
2.5 cups of chicken broth or stock
1 tsp Ground sage seasoning
Tony Chachere’s Creole Seasoning (to taste)

1. Preheat Oven to 375°C.
2. Rinse turkey wings and pat dry with a paper towel.
3. Place in a non-stick spray coated pan.
4. Season both sides with all dry seasonings.
5. Add all cut seasonings on top and cover with foil.
6. Bake for 1 hour and 30 mins.
7. Remove pan with turkey wings from oven.

Turkey Gravy

1.  Pour the drippings from the baked turkey wings into a small container and set aside.
2. Melt butter in a large skillet.
3. Add onions and garlic to skillet and cook 1-2 minutes (until soft)
4. Add flour, ground Sage and Tony’s and stir until a smooth consistency is obtained (3-4 minutes)
5. Add turkey wing drippings and continue to stir (1-2 minutes)
6. Add chicken broth or stock and stir. 
7. Allow to simmer and thicken 3-4 minutes.
8. Pour gravy over baked turkey wings.
9. Place turkey wings back in the oven 30-40 minutes.  (This step is critical in making your turkey wings tender.)  Continue to check them.  Do not let them dry out! Add chicken broth if necessary. 
10. Serve over warm rice!

View the reel on instagram!
 

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