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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

1 TBS onion powder

1 TBS paprika

1 tsp garlic powder

1/2 tsp celery salt

1 TBS Accent optional

1 onion sliced

1 bell pepper sliced

1/2 stick unsalted butter sliced thinly


Pan drippings from wings

1/2 cup all-purpose flour

3 cups rooster stock or broth

2 tsp onion powder

1 tsp garlic powder

Salt and pepper to taste


Turkey Wings:

Preheat oven to 350°F

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.

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.

Cover the pan with aluminum foil

Bake for 1 hour and 15 mins

Remove pan from the oven

Drain the pan drippings into a bowl or measuring cup.

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


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

Pour in the poultry inventory whilst whisking

Then, pour in the closing pan drippings.

Add in the onion and garlic powders

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

Remove from heat.

Taste and alter seasoning as desired.

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

Serve over heat rice


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