Ingredients:

  • 6 large turkey wings (about 3-4 lbs / 1.3-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 cup / 150g)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 green bell pepper, chopped (about 1 cup / 150g)
  • 2 ribs celery, chopped (about 1 cup / 100g)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried rosemary (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (1.25 ml) (optional, for heat)
  • 2 cups chicken broth (475 ml)
  • 1 cup water (240 ml)
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons all-purpose flour (25g)
  • 1/4 cup cold water (60 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Pat the turkey wings dry with paper towels and season generously with salt, pepper, thyme, rosemary, smoked paprika, and cayenne pepper (if using).
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the turkey wings in batches until golden brown on all sides. Remove wings and set aside.
  3. Add onion, garlic, bell pepper, and celery to the pot and sauté until softened, about 5-7 minutes.
  4. Pour in chicken broth and water, scraping up any browned bits from the bottom of the pot. Return the turkey wings to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the turkey wings are extremely tender.
  5. Remove the turkey wings from the pot and set aside. In a small bowl, whisk together the flour and cold water until smooth (this is your slurry). Bring the liquid in the pot to a simmer over medium heat. Gradually whisk in the flour slurry, stirring constantly until the gravy thickens. Stir in Worcestershire sauce.
  6. Return the turkey wings to the pot with the gravy and heat through. Garnish with fresh parsley and serve hot. Indulge in these smothered turkey wings for a taste of Southern comfort.