Slow-roasted turkey wings smothered in gravy are comfort food at its finest.
Do you findchicken wingsirresistible?
Have you ever picked up a package of turkey wings wondering what wonderful goodness you could make with them?
Elise Bauer
How To Make Smothered Turkey Wings
Smothered turkey wings are a staple of the South.
As is the case with most regional specialties, everyone has their way of doing it.
We make a roux gravy with this stock to smother the turkey wings when done.
Elise Bauer
It’s rich, crazy good, and definitely not diet food.
But for comfort on a cold day?
Then, skim off the fat before pouring the stock into smaller portions for easier storage.
Elise Bauer
The stock will keep for about 5 days in the refrigerator, and 6 months in the freezer.
Great Pairings for Smothered Turkey Wings
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Smothered Turkey Wings
You’ll need the turkey wing tips to make turkey stock for the gravy.
Elise Bauer
Set aside the tips (if you have them) for making stock.
Place turkey wing drumettes and flats, skin side up, onto a rimmed baking sheet or roasting pan.
Toss with olive oil.
Elise Bauer
Cover with aluminum foiland put into a 275F oven for 2 1/2 hours.
While the turkey wing drumettes and flats are roasting, make stock with the tips.
Heat 2 tablespoons olive oil in a medium, thick-bottomed pot on medium high heat.
Elise Bauer
Add the turkey wing tips and let them brown on all sides.
Add 3 cups of water, enough to cover the wings and vegetables, and salt.
Bring to a boil on high heat, then reduce to a low simmer on the lowest setting.
Elise Bauer
Cover and let simmer while the wings roast in the oven, a couple of hours.
Remove and discard the largest solids from the pot.
Then strain the rest of the stock through a fine mesh strainer.
Elise Bauer
You should have about 3 cups of stock.
Reserve for the next step.
Make a roux by melting 3 tablespoons butter in a medium sized, thick-bottomed pot, on medium heat.
Elise Bauer
Add the flour and whisk to combine.
Let the roux cook and bubble for a minute or so.
Slowly whisk in the turkey stock you made in steps, whisking constantly to break up any lumps.
Elise Bauer
Whisk in the mustard, salt, pepper, and thyme.
Whisk in the cream.
Let simmer on low heat to thicken.
Elise Bauer
Remove the foil and place the wings on a rack a few inches under the broiler.
Broil for 5 minutes or so, until the skin gets somewhat browned.
You don’t have to do this, but it will add even more flavor to your gravy.
Elise Bauer
Add a cup of water to the pan and use a metal spatula to scrape up the drippings.
Pour them off into the gray pot.
To serve, pour the gravy over the wings.
Elise Bauer
Serve with a side ofmashed potatoes,root vegetables, orcauliflower.
