Smothered Turkey Wings

These smothered turkey wings are tender, rich, and full of Sunday dinner flavor without having to cook a whole bird. This is the kind of comforting meal that works for Easter, holidays, or any time you want a soulful dinner with gravy.

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Serves: 4 to 6

Ingredients

• 3 to 4 pounds turkey wings, split if possible
• 2 tablespoons oil
• 2 to 3 tablespoons Uncle Dibbz Durtty Bird Rub
• 1 large yellow onion, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 4 tablespoons unsalted butter
• 1/3 cup all purpose flour
• 3 1/2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Uncle Dibbz King Creole Blend
  
• 1 bay leaf
• 1 tablespoon chopped parsley, optional

Instructions

1. Season the wings: Pat the turkey wings dry with paper towels. Rub them with oil, then season all over with Uncle Dibbz Durtty Bird Rub.
2. Brown the wings: Preheat the oven to 325°F. Set a large heavy pot over medium heat. Brown the turkey wings in batches for about 4 to 5 minutes per side until they get good color. Remove them and set aside.
3. Build the flavor: In the same pot, add the onion and celery. Cook for 4 to 5 minutes until softened. Add the garlic and stir for about 30 seconds.
4. Make the gravy: Add the butter. Once melted, sprinkle in the flour and stir well for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while stirring so the gravy stays smooth. Add the Worcestershire sauce, then stir in Uncle Dibbz King Creole Blend, and bay leaf. Let it come to a light simmer.
5. Braise the wings: Place the browned turkey wings back into the pot. Spoon some of the gravy over the top. The liquid does not have to fully cover the wings. It should come up around halfway. Cover with the lid and place in the oven for 1 hour 30 minutes.
6. Finish until tender: After 1 hour 30 minutes, uncover, baste the wings with the gravy, then cover again and cook for another 30 to 40 minutes until the wings are tender. If you want the gravy a little thicker, remove the lid for the last 15 to 20 minutes.
7. Serve: Remove the bay leaf. Spoon the gravy over the turkey wings and finish with chopped parsley if using. Serve with rice, mashed potatoes, dressing, green beans, or mac and cheese.

Recipe Notes

• If your gravy gets too thick, add a splash of broth.
• If you want a deeper color on the gravy, let the flour and butter cook a little longer before adding the broth.
• This recipe is perfect for Easter, Sunday dinner, or when you want holiday flavor without cooking a whole turkey.