Southern Smothered Turkey Wings
Juicy turkey wings get the spotlight in this traditional soul food dish. Serve with cornbread and collards for the true taste of the South.
Smothered Turkey Wings
Ingredients:
2 lbs. turkey wings
3 Tbs. vegetable oil
2 Tbs. butter
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. ground sage
1 tsp. dry thyme
2 tsp. salt
1 tsp. ground black pepper
1/2 c. all-purpose flour
2 c. turkey (or chicken) broth
1/2 c. half & half
1 small onion, chopped
1 small bell pepper, chopped
2 stalks of celery, chopped
Salt & Pepper to taste
Preparation:
Preheat oven to 325°F. Rinse turkey under cool water and pat dry. Combine salt, pepper, thyme, sage, onion and garlic powder. Season turkey by rubbing all over. Sprinkle flour into large freezer bag, then place turkey wings in bag. Close bag and shake until all pieces are nicely coated with flour. Save excess flour and set aside. Place large pan on stovetop and add the vegetable oil and butter, melting butter and heating oil over medium heat. Once oil and butter mixture is hot, add turkey wings. Brown all surfaces of the turkey, then remove pieces from pan and place into a large baking dish. Now cook chopped vegetables in the pan over medium heat, seasoning with salt and pepper to taste, and cooking until they are translucent. Turn off stovetop, add vegetables to baking dish with turkey, reserving the oil/butter mixture. Cover baking dish with foil and bake wings for 2 hours.
For gravy: Heat butter/oil reserved in pan over medium heat. Once mixture is hot, sprinkle in flour reserved from tossing wings, stirring continuously to brown. Slowly pour in broth, stirring to prevent lumps. Add half & half and keep stirring until well-combined. Let gravy cook over medium heat until it starts to thicken.
Remove turkey form oven and uncover. Pour gravy all over turkey, coating evenly, then cover baking dish again. Bake for an additional hour and 30 minutes. Remove from oven and let sit for 10 minutes, then serve with mashed potatoes or rice.
