Recipe courtesy of Nyesha Arrington
Smothered Turkey Wings
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1603
- Total Fat
- 88
- Saturated Fat
- 29
- Carbohydrates
- 132
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 69
- Cholesterol
- 227
- Sodium
- 1609
- Total: 2 hr
- Active: 40 min
Ingredients
Wings:
Rice bran oil, for frying
1 pound all-purpose flour
3 tablespoons onion powder
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon celery salt
1 teaspoon cayenne pepper
2 pounds turkey wings
Gravy:
1 stick (8 tablespoons) unsalted butter
1 cup all-purpose flour
1 quart turkey stock
Few sprigs fresh thyme
3 cloves garlic
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a deep-fryer- For the wings: Preheat the oil in a deep-fryer to 350 degrees F.
- Sift together the flour, onion powder, black pepper, garlic powder, kosher salt, celery salt and cayenne in a bowl to make a dredge.
- Add the turkey wings to the dredge and coat with the dredge mixture evenly. Place in the deep-fryer a few wings at a time, and fry for about 15 minutes to par-cook the wings. (They will finish cooking in the gravy in the oven.)
- For the gravy: Preheat the oven to 425 degrees F.
- In a large pan set over medium-high heat, melt the butter. Add the flour and whisk to combine. Continue cooking, stirring constantly to cook out any raw flour taste, about 5 minutes. Add the turkey stock, whisking constantly to make sure no lumps are formed. Cook until the stock has thickened and become gravy.
- Place the turkey wings into a roasting pan or a cast-iron pot and pour the gravy over them. Add the thyme and garlic. Season with salt and pepper. Place in the oven and cook until the turkey is cooked through and the gravy is thick and reduced, about 25 minutes. To plate, place the turkey wings on a platter and spoon the gravy all over.