Smothered Turkey Wings served over a bed of rice is comfort food at its best. It's seasoned to perfection and simmered in a rich homemade gravy and makes for the most comforting Sunday dinner.
Paper towels for blotting wings to remove moisture
Ingredients
Turkey Wings
2lbsturkey wings(turkey legs will also work (if you'd like see if the butcher can cut your wing in half like I did))
Seasoning Blend
2tablespoononion powder
2tablespoongarlic powder
1tablespoonsmoked paprika
½tablespoonkosher salt(plus ½ teaspoon more or less)
½tablespoondried parsley
1teaspoonblack pepper
Homemade Gravy
2tablespoonbutter
1tablespooncooking oil
3tablespoonflour
1clovegarlic(minced)
¼cuponion(chopped)
2-¾cupschicken broth(or water)
¼cupwhite wine(Pinot - if you do not want to use wine, add more chicken broth)
Instructions
Preheat oven to 375 degrees.
Mist a roasting pan with avocado cooking spray. Wash and thoroughly pat dry turkey wings with paper towels. Season wings generously and place in roasting pan.
Place in preheated oven and roast until wings are a beautiful golden brown color, they're tender, and internal temperature reaches 165 degree.
Homemade Gravy
When the turkey wings are just about done, place a sauce pan over medium high heat. Add avocado oil or grape-seed oil and butter. When hot, add onions and saute until translucent about 30 seconds. Add garlic and saute just until fragrant. Add flour and move flour around sauce pan until slightly brown about 2 to 4 minutes (until rawness cooks out). Deglaze the pan with white wine and whisk. Add chicken broth slowly and whisk continuously until gravy begins to thicken. If gravy becomes too thick add a little more chicken broth at a time until it reaches the desired consistency. The gravy should coat the back of a spoon. Season with kosher salt, garlic powder, onion powder, and pepper to taste.
Depending on the vessel that you're using. Add the wings to the gravy or pour the gravy over the wings when the wings are done. I poured the gravy over the wings.
Cover with foil and place the wings back in the oven for an additional 10 mins or so.
Serve smothered wings over a bed of rice and enjoy.
Notes
Sometime, I like having the butcher cut the turkey wings in half (this is totally optional), and I have them cut the tips off which I use for other things like adding flavor to beans or soups.
When smothering your wings in gravy, use a perfectly sized baking dish, so your gravy doesn't spread out too much. You will want to be able to spoon the gravy over the top if you want.
If you like a lot of gravy, I suggest doubling the ingredients for making the gravy.
If your gravy looks lumpy, pour gravy through a sieve to catch the lumps then you're left with a smooth gravy.
If your gravy is too thick add more liquid, if too then add more flour making sure to whisk continuously.