📝 About This Recipe
Transform humble turkey wings into a gourmet masterpiece with this slow-braised recipe that yields fall-off-the-bone tenderness and a deep, mahogany glaze. This dish draws inspiration from Southern soul food traditions, elevated with a French aromatics base and a rich, silk-smooth gravy. It is the ultimate comfort meal, offering a complex depth of flavor that only time and gentle heat can achieve.
🥗 Ingredients
The Poultry
- 4-5 pounds Turkey wings (split into flats and drums, tips removed)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
The Braising Base
- 3 tablespoons Vegetable oil (high smoke point)
- 1 large Yellow onion (medium dice)
- 2 pieces Celery stalks (sliced)
- 2 medium Carrots (peeled and sliced into rounds)
- 4 pieces Garlic cloves (minced)
- 4 sprigs Fresh thyme
- 2 pieces Bay leaves
The Liquid and Finish
- 4 cups Low-sodium chicken or turkey stock (high quality)
- 1 tablespoon Worcestershire sauce
- 1/4 cup All-purpose flour (for the slurry)
- 2 tablespoons Unsalted butter (cold)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the turkey wings completely dry with paper towels to ensure a superior sear.
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2
In a small bowl, combine the salt, pepper, smoked paprika, and garlic powder. Generously season the turkey wings on all sides, pressing the spices into the skin.
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3
Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat. Once shimmering, sear the turkey wings in batches.
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4
Cook the wings for 5-6 minutes per side until the skin is deeply browned and crispy. Remove the wings and set them aside on a plate.
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5
Lower the heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for 5-7 minutes, scraping the bottom of the pot to release the 'fond' (browned bits).
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6
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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7
Pour in the turkey stock and Worcestershire sauce. Stir well and bring the liquid to a gentle simmer.
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8
Nestle the seared turkey wings back into the pot, ensuring they are at least two-thirds submerged in the liquid. Add the thyme sprigs and bay leaves.
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9
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours, or until the meat is tender and starting to pull away from the bone.
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10
Carefully remove the pot from the oven. Transfer the wings to a warm platter and cover loosely with foil.
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11
Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
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12
Bring the liquid to a boil over medium heat. In a small jar, whisk the flour with 1/2 cup of cold water to create a smooth slurry.
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13
Whisk the slurry into the boiling liquid. Reduce heat and simmer for 5-8 minutes until the gravy is thick enough to coat the back of a spoon.
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14
Whisk in the cold butter for a glossy finish and adjust seasoning with salt and pepper to taste.
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15
Pour the rich gravy over the turkey wings, garnish with fresh parsley, and serve immediately.
💡 Chef's Tips
Don't rush the searing process; the deep brown color on the skin provides the majority of the flavor for the final gravy. If the gravy is too thick, thin it with a splash of warm stock; if too thin, simmer it for a few minutes longer before adding the butter. For an extra layer of flavor, replace 1/2 cup of stock with a dry white wine like Sauvignon Blanc to deglaze the pan. Always use a heavy-bottomed pot like a cast-iron Dutch oven to ensure even heat distribution during the long braise. Make sure the turkey wings are at room temperature before searing to prevent them from sticking to the pot.
🍽️ Serving Suggestions
Serve over a bed of creamy garlic mashed potatoes to soak up the savory gravy. Pair with slow-simmered collard greens with smoked turkey for a traditional Southern feast. A side of honey-glazed cornbread is perfect for wiping the plate clean. An acidic side like a crisp apple and fennel slaw helps cut through the richness of the braise. Pair with a medium-bodied Chardonnay or a chilled sweet tea for the perfect beverage match.