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CAJUN SMOTHERED TURKEY WINGS

INGREDIENTS
Turkey Wings:

6-8 reduce turkey wings

2 TBS chicken seasoning I use Chef Paul’s Poultry Magic

1-2 TBS Creole or Cajun seasoning I use Zatarain’s

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1 TBS onion powder

1 TBS paprika

1 tsp garlic powder

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1/2 tsp celery salt

1 TBS Accent optional

1 onion sliced

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1 bell pepper sliced

1/2 stick unsalted butter sliced thinly

Gravy:

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Pan drippings from wings

1/2 cup all-purpose flour

3 cups rooster stock or broth

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2 tsp onion powder

1 tsp garlic powder

Salt and pepper to taste

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DIRECTIONS


Turkey Wings:

Preheat oven to 350°F

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Rinse the wings and pat dry with paper towels

Mix all spices collectively in a small bowl

Sprinkle the spices over the turkey wings and toss the wings to coat evenly.

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Spray and giant roasting pan with nonstick cooking spray

Lay the wings in the pan

Add the onions, bell peppers, and butter into the pan.

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Cover the pan with aluminum foil

Bake for 1 hour and 15 mins

Remove pan from the oven

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Drain the pan drippings into a bowl or measuring cup.

Place the wings returned into the oven uncovered whilst you make the gravy.

Gravy:

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Use a fats separator cup or skim half of cup of the fats off the pinnacle of the pan drippings. Reserve the relaxation of the drippings.

Pour the fats into a pot and warmness on medium-high.

Whisk in the flour for 2-3 minutes to prepare dinner out the flour taste

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Pour in the poultry inventory whilst whisking

Then, pour in the closing pan drippings.

Add in the onion and garlic powders

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Continue stirring till the gravy thickens; about three minutes. (Will thicken greater in the oven)

Remove from heat.

Taste and alter seasoning as desired.

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Pour gravy on pinnacle of the wings.

Cover the pan with foil again.

Bake for an extra 30-40 mins* or till wings are gentle and cooked completely

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Serve over heat rice

Enjoy!

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