THE BEST SOUTHERN SMOTHERED TURKEY WINGS AND GRAVY | Cooking With Carolyn
Southern Style Smothered Turkey Wings and Gravy |Cooking With Carolyn
Copyright © 2017 by Cooking With Carolyn
Yield: 6-8 Servings
· 3½ to 4 Pounds Fresh Turkey Wings, cleaned and pat dry, cut at the joints
· 2 Teaspoons Grand Diamond All Purpose Seasoning
· 1 Tablespoon Poultry Seasoning, preferably unsalted
· 1 Tablespoon Garlic Powder
· 1 Tablespoon Smoked Paprika
· 2 Teaspoons Kosher Salt
· 2 Teaspoon Black Pepper
· 2 Teaspoons Red Pepper Flakes (optional)
· 1 Cup plus 1/3 Cup All Purpose Flour
· 1/3 Cup Chopped Celery
· 1/3 Cup Chopped Onion
· 1/3 Cup Chopped Bell Pepper
· 4 Cloves Garlic, finely minced
· 1½ Teaspoons Italian Seasoning
· 5½ Cups Low Sodium Chicken Stock/Broth
· ¼ Cup Vegetable Oil for browning
Cut, chop and prepare the ingredients before starting the recipe.
Combine and mix the GDS, poultry seasoning, garlic powder, smoked paprika, salt, pepper, and red pepper flakes in a small bowl. Place 1 cup of flour on a plate or in a bowl. Use about half of the seasoning mixture to season the turkey. (Note: There may be some seasoning left at the end of the recipe and it can be used in other dishes if you did not put your hands directly in it after touching the raw turkey.)
Dredge the seasoned turkey in the flour and tap off the excess, the coating should be thin. Set aside. Preheat about ¼ cup of vegetable oil in a large Dutch oven or large skillet over medium-high heat. Brown the turkey on all sides, about 4 to 6 minutes on each side. (Note: Just brown the turkey, no need to try cooking them all the way through.) Once done drain on a paper towel.
Drain the oil from the Dutch oven/skillet into a ¼ measuring cup to ensure there is enough to start the roux. Pour it back in the Dutch oven/skillet and keep the heat on medium-high heat.
Add and sauté the celery, bell pepper, and onions for about 3 to 4 minutes or until soft. Stir in 1/3 cup of flour. Continue to cook the roux until it has a golden brown color, about 5 minutes or so. (Tip: The longer the roux is cooked the browner it will become and that will determine the color of the entire dish.) Add the Italian seasoning, ½ teaspoon of the seasoning mixture, and minced garlic. Sauté for another minute or so. Whisk in the chicken stock/broth until there are no lumps. Taste the gravy to check the seasoning. Allow the gravy to come up to a slight boil and whisk to ensure there are no lumps then turn off the heat.
At this point you can follow one of the cooking methods below:
1) Dutch Oven- Oven Method
If a large Dutch oven is used, follow the recipe as written. Place the browned turkey wings in the Dutch oven with the gravy, cover with a tight lid and cook at 350 degrees for about 2 hours.
2) Large Skillet- Oven Method
If a large skillet is used, follow the recipe as written. Place the browned turkey wings in the skillet with the gravy, cover with a tight lid and cook at 350 degrees for about 2 hours.
3) Baking Dish- Oven Method
If a baking dish is used, follow the recipe as written using a large skillet. Once the gravy is done pour it into the baking dish and add the browned turkey wings. Cover with a fitted lid or aluminum foil and cook at 350 degrees for about 2 to 2½ hours.
4) Crock Pot Method
If a crock pot is used, follow the recipe as written using a large skillet. Once the gravy is done pour it into the crock pot and add the browned turkey wings. Cover and cook on HIGH for 3 hours or on LOW for about 6 hours.
Once the dish is done, if the gravy is too thick for your taste, remove the wings from the gravy, heat up 1 or 1½ cups of chicken stock in the microwave, and whisk it in to thin it out a bit.
Serving with your favorite rice or mashed potatoes.
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