Southern style, tender, and juicy turkey wings smothered in a thick, savory, homemade gravy made from pan drippings!
Ingredients
Turkey Wings:
6-8cut turkey wings
2TBSpoultry seasoningI use Chef Paul’s Poultry Magic
1-2TBSCreole or Cajun seasoningI use Zatarain’s
1TBSonion powder
1TBSpaprika
1tspgarlic powder
1/2tspcelery salt
1TBSAccentoptional
1onionsliced
1bell peppersliced
1/2stick unsalted butterslice thinly
Gravy:
Pan drippings from wings
1/2cupall purpose flour
3cupschicken stock or broth
2tsponion powder
1tspgarlic powder
Salt and pepper to taste
Instructions
Turkey Wings:
Preheat oven to 350°F
Rinse the wings and pat dry with paper towels
Mix all spices together in a small bowl
Sprinkle the spices over the turkey wings and toss the wings to coat evenly.
Spray and large roasting pan with nonstick cooking spray
Lay the wings in the pan
Add the onions, bell peppers, and butter into the pan.
Cover the pan with aluminum foil
Bake for 1 hour and 15 mins
Remove pan from the oven
Drain the pan drippings into a bowl or measuring cup.
Place the wings back into the oven uncovered while you make the gravy.
Gravy:
Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings.
Pour the fat into a pot and heat on medium high.
Whisk in the flour for 2-3 minutes to cook out the flour taste
Pour in the chicken stock while whisking
Then, pour in the remaining pan drippings.
Add in the onion and garlic powders
Continue stirring until the gravy thickens; about 3 minutes. (Will thicken more in the oven)
Remove from heat.
Taste and adjust seasoning as desired.
Pour gravy on top of the wings.
Cover the pan with foil again.
Bake for an additional 30-40 mins* or until wings are tender and cooked completely
Serve over warm rice
Enjoy!
Recipe Notes
*Turkey wing sizes differ. Bake the wings until they are fork tender. This timing may vary. My wings may be smaller than yours. Additional timing may be needed.