Description
Fall-off-the-bone Southern smothered turkey wings baked in the oven with sweet onions, green bell peppers, celery, and a velvety homemade brown roux gravy.
Ingredients
Scale
Spice-Rubbed Turkey Wings & Trinity Aromatics
- 4 pounds (1.8kg) halal whole turkey wings, separated at joints into flats and drumettes
- 2 Tablespoons (30ml) extra-virgin olive oil
- 1 and 1/2 teaspoons (4.5g) smoked paprika
- 1 and 1/2 teaspoons (4.5g) Cajun or Creole seasoning
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (3g) onion powder
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon rubbed sage
- 1 teaspoon (6g) fine sea salt & 1/2 teaspoon cracked black pepper
- 1 large yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 ribs celery, thinly sliced
- 5 cloves garlic, finely minced
Toasted Butter-Roux Pan Gravy
- 2 and 1/2 cups (600ml) rich halal chicken or turkey bone broth, divided
- 4 Tablespoons (56g) unsalted butter
- 1/3 cup (42g) all-purpose flour
- 2 Tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven and season turkey wings: Preheat oven to 350°F (175°C). Pat the separated turkey wing flats and drumettes dry with paper towels, drizzle with the 2 Tablespoons olive oil, and rub all over with the smoked paprika, Cajun seasoning, garlic powder, onion powder, thyme, sage, salt, and black pepper.
- Layer with aromatics and braise covered: Arrange the turkey wings skin-side up in a 9×13-inch baking dish. Scatter the sliced yellow onion, green bell pepper, celery, and minced garlic over and around the wings. Pour 1 cup (240ml) of the bone broth into the corner of the dish. Cover tightly with aluminum foil and bake at 350°F (175°C) for 1 hour and 15 minutes.
- Whisk the toasted butter-flour roux: About 10 minutes before the covered bake finishes, melt the 4 Tablespoons (56g) unsalted butter in a skillet over medium heat. Whisk in the 1/3 cup (42g) all-purpose flour and cook, whisking constantly, for 3 minutes until golden brown and nutty.
- Build the skillet gravy: Slowly whisk the remaining 1 and 1/2 cups (360ml) warm bone broth into the roux and simmer for 2 minutes until smooth and velvety.
- Smother and bake uncovered: Remove the baking dish from the oven, discard the foil, and pour the warm gravy evenly over the turkey wings, gently stirring into the pan juices. Increase oven temperature to 375°F (190°C) and bake uncovered for 20 to 25 minutes until the gravy is bubbling thick and the wings are bronzed and fall-off-the-bone tender.
- Baste and serve: Spoon the bubbling onion and pepper gravy over the tops of the wings, garnish with fresh parsley, and serve hot over steamed white rice or mashed potatoes.
Notes
- Collagen Tenderness Target: Bake until the thickest wing pieces reach 185°F–190°F (85°C–88°C) so the connective tissue melts completely.
- 100% Halal Kitchen Standard: Prepared with halal turkey wings and rich poultry bone broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Oven Braising
- Cuisine: Southern American
Nutrition
- Serving Size: 2 wing pieces with gravy
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 49g
- Cholesterol: 165mg